2 T (40 g) gochujang (Korean chili paste)
2 T olive oil
1.5 T dark brown sugar
Cookie sheet full of vegetables of your choice. Here are some I used:
green beans
onion (cut in half pole-pole and sliced in 1" slices)
mushrooms
carrots - chunked
cauliflower (okay... but my least favorite)
Preheat oven to 425 F.
Line a sheet pan with heavy foil (for easier cleanup). Rinse/prep veggies. Put them on a tea towel and them roll around to remove excess water so the tasty paste sticks better. Put on sheet pan.
Whisk gochujang, oil, and brown sugar together in a small bowl. Dump over veggies. I opted to mix them up with one hand to get a good coating of paste on all pieces. (I suppose you could do this in a mixing bowl... but then you'd inevitably leave some of the good stuff in the bowl. Unacceptable!) Bake for 15 minutes. Remove and flip a bit with a spatula and return to oven for another 10 minutes or so. You want to pull them out just as the paste on the foil starts browning beautifully (but before it burns on and you can't eat it).
