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A few days ago we had a blast picking Brussels sprouts at a nearby farm. We turned our fresh haul into oven-roasted, slightly charred sprouts glazed with a sweet‑and‑savory gochujang sauce. They have a gentle spicy kick, but my four‑year‑old loved them and asked for them again the next day.
5 from 3 votes
Gochujang Burnt Brussels Sprouts
Oven-roasted Brussels sprouts finished with a sweet and spicy gochujang glaze for a crispy, flavorful side.
Course
Side Dish
Side Dish
Cuisine
Fusion
Fusion
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author whiteblankspace
Ingredients
-
14
oz
Brussels sprouts -
1/3
cup
extra virgin olive oil -
1/2
tsp
salt, plus more to taste -
4
tsp
gochujang -
2
tsp
honey -
2
tsp
toasted sesame oil
Instructions
-
Preheat the oven to 450°F (232°C).
-
Trim the stem ends of the Brussels sprouts and cut each in half.
-
In a large bowl, toss the halved sprouts with the olive oil, reserving 2 tablespoons to grease the pan. Season with salt and mix until evenly coated.
-
Grease a baking sheet with the reserved oil and arrange the sprouts cut side down in a single layer.
-
Bake for 20–25 minutes without stirring. Leave them undisturbed so the cut sides develop a deep, caramelized char.
-
While the sprouts bake, whisk together gochujang, honey, and toasted sesame oil in a small bowl. If the glaze is too thick, thin it with a splash of water to reach the consistency you like.
-
When the sprouts are crisp and charred, remove from the oven and brush them with the gochujang glaze while still hot. Serve immediately and enjoy.