Gochujand Roasted Delicata Squash & Brussels Sprouts
Oven roasted & oil free twist! Creamy Delicata Squash and crisp brussels sprouts tossed in a umami loaded sweet and spicy marinade!
Ingredients
- 2 medium delicata squash
- 12 oz brussels sprouts
Marinade
- 2 cloves garlic pressed or finely grated
- 1 teaspoon onion powder
- 2 tablespoon nutritional yeast
- 1 tablespoon gochujang
- 1 tablespoon date syrup may substitute maple syrup
- 2 tablespoon tamari
Instructions
- Preheat oven to 425°F
- Prepare Squash & Brussels Sprouts- Wash squash and sprouts. Trim both ends of squash and slice horizontally down the middle. Use a spoon to remove seeds from squash and then slice into about ⅓ inch wide slices. Trim ends off of Brussels Sprouts and remove any outer leaves that do not appear fresh. Leave tiny sprouts whole and half any larger sprouts.
- Mix the Marinade- In a large mixing bowl add all marinade ingredients and mix to fully combine
- Add prepared squash and sprouts into bowl with marinade and mix until everything is coated very well.
- On two baking sheets, lined with a non-stick liner or parchment paper, add veggies in a single layer with no overlap, leaving some space between everything. (Try to minimize extra marinade on the pan, as it will burn with no oil added to the recipe.)
- Bake for 15 minutes, flip and bake another 8-10 minutes, until veggies are browned and squash is tender. Enjoy!