Gochujang Roasted Veggie Tacos
Give your fall veggies a Korean facelift. This Gochujang Roasted Veggie Tacos recipe will elevate your Taco Tuesdays with an asian twist. Coated in a spicy, savory, and slightly sweet Korean sauce known as Gochujang, this mashup of roasted veggies offers mouthfuls of flavors and textures. (Photo source: Dená Brummer)
| Yield: 4-6 servings | Time: 35 minutes |
Ingredients
Sauce
1/2 cup Gochujang sauce
1 tablespoon sesame oil
1/3 cup coconut aminos
3 tablespoon honey
1 pinch sea salt
1 tablespoon chili garlic sauce
Roasted Vegetables
1 tablespoon sesame oil or avocado oil
3 cloves garlic, minced
7 heaped cups halved Brussels sprouts
3 Patty pan squash, cut into small (¼ inch) dice
1 medium head of cauliflower, sliced into bite-sized pieces
For Serving
12 whole corn tortillas
Lime juice / wedges
Fresh cilantro (optional)
Preparation
For the sauce
Prepare sauce by adding Gochujang sauce, sesame oil, coconut aminos, honey, sea salt, and chili garlic sauce to a small mixing bowl and mix to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, honey for sweetness, or coconut aminos for depth of flavor / saltiness.
For the roasted vegetables
Preheat the oven to 425°F.
In a large mixing bowl, toss the cauliflower, patty pan squash and brussels sprouts with sesame oil to coat. Spread the vegetables out in a single layer on a baking sheet and lightly sprinkle with salt.
Roast the vegetables for 25 minutes or until they appear to be caramelized.
Toss roasted vegetables with the sauce in a large bowl.
To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. Then add a generous portion of roasted veggies and serve with lime juice/wedges or cilantro.
Zero-waste tips
Do not throw away those cauliflower leaves. Roast or grill them with a little oil and transform them into a darn tasty treat that mimics kale chips and roasted leeks.