Gochujang Roasted Veggie Tacos

| 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.