Gochujang Brussels Sprouts Recipe

If you’re looking for a side dish that’s vibrant, packed with layers of flavor, and downright addictive, you’ve just stumbled on a real gem: Gochujang Brussels Sprouts. These little green beauties are roasted until crispy, then tossed in a spicy-sweet glaze that highlights all their earthy goodness. The result is an irresistible combo of caramelized edges, fiery kick, and a subtle tang that keeps you coming back for more. Whether you’re a devoted Brussels sprouts lover or looking to convert a skeptic, this dish delivers bold flavors and total satisfaction in every bite.

Ingredients You’ll Need

The ingredient list here is deliciously simple, but each item plays a starring role in making your Gochujang Brussels Sprouts pop! There’s no filler, just thoughtfully chosen flavors that complement and elevate one another for that crave-worthy finish.

• Brussels sprouts: These hearty greens are the star of the show, providing a mildly nutty base with lots of room for crispy caramelization.
• Olive oil: Helps the sprouts get golden and crisp while adding a hint of richness.
• Salt: Essential for drawing out the natural flavors and balancing the heat of the sauce.
• Black pepper: Adds a gentle warmth that works beautifully with the gochujang.
• Gochujang paste: The magic ingredient here, lending a punch of spicy, savory, and umami-packed flavor.
• Soy sauce: Brings depth and a salty, savory note that grounds the tanginess.
• Maple syrup: A touch of sweetness that rounds out the heat and helps the glaze caramelize.
• Fresh lime: Just a squeeze for brightness and contrast, waking up all the other flavors.

How to Make Gochujang Brussels Sprouts

Step 1: Prep and Preheat

Set your oven to 400 degrees F so it’s piping hot by the time you’re ready to roast. Meanwhile, trim the ends off your Brussels sprouts and slice them in half (keep them attached at the stem so they hold together during roasting). This shape maximizes their surface area, setting you up for the crispiest edges!

Step 2: Season and Oil

Toss your halved Brussels sprouts in a large bowl with the olive oil, salt, and black pepper. Make sure every single sprout is slicked with oil and seasoning—this helps every bite roast up golden and flavorful, never bland or soggy.

Step 3: First Roast

Spread your sprouts on a sheet pan in a single layer—give them space, so air can circulate and maximize crispiness. Pop them into the oven and roast for 20 minutes, flipping halfway if you want extra even browning on every cut side.

Step 4: Make the Gochujang Sauce

While your Brussels sprouts roast, get your glaze ready. In a big bowl, stir together gochujang paste, soy sauce, maple syrup, and the juice from half a lime. This creates a glossy, punchy sauce packed with sweet, spicy, and tangy excitement—the secret to unforgettable Gochujang Brussels Sprouts.

Step 5: Toss and Second Roast

Once the sprouts have finished their first roast, transfer them (while still hot!) to the bowl with your sauce. Toss until they’re evenly coated, soaking up every bit of flavor. Then, return them to the baking sheet and roast for an additional 10 to 12 minutes. This second blast caramelizes the glaze and intensifies all the flavors, making these sprouts absolutely irresistible.

Step 6: Serve and Savor

Plate up your Gochujang Brussels Sprouts while they’re piping hot, then get ready for that first magical bite. Every sprout should be sticky, crispy, and bursting with flavor—proof that Brussels sprouts can absolutely steal the show.

How to Serve Gochujang Brussels Sprouts

Garnishes

Finishing touches go a long way! Add a shower of toasted sesame seeds, sliced scallions, or even a sprinkle of flaky salt for extra texture and color. A few microgreens or thinly sliced chili peppers dial up the flavor and make your Gochujang Brussels Sprouts pop visually at the table.

Side Dishes

These sprouts play incredibly well with Asian-inspired mains—think sticky rice, grilled salmon, or miso-glazed tofu. They’ll also wake up classic proteins like roast chicken or steak, cutting right through rich flavors with their heat and tang. Don’t shy away from pairing them with a grain bowl or noodle stir-fry for a color-packed, nutritious dinner.

Creative Ways to Present

Stack your Gochujang Brussels Sprouts high in a serving bowl for a buffet, or skewer them on toothpicks for a party-ready appetizer. For a super-satisfying salad, toss leftovers with fresh greens, shredded carrots, and a little extra lime juice. However you serve them, these sprouts are always a conversation starter.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Gochujang Brussels Sprouts in an airtight container in the fridge. They’ll stay fresh and flavorful for up to 3 days—perfect for sneaking a few bites straight from the fridge or packing in tomorrow’s lunch.

Freezing

Freezing is possible, though the sprouts will lose a bit of their crispiness. If you want to freeze, lay them out on a tray to harden individually, then store in a bag or container for up to one month. Thawed sprouts are best tossed into stir-fries or grain bowls.

Reheating

To get some of that crispy magic back, reheat your Gochujang Brussels Sprouts in a hot oven or air fryer for 5-7 minutes. Avoid microwaving if possible, as this will soften them further, but it works in a pinch for a quick heat-up.

FAQs

Can I make Gochujang Brussels Sprouts without soy sauce?

Absolutely! You can substitute coconut aminos or tamari for a soy-free or gluten-free version. Both alternatives will still deliver a nice depth of flavor and saltiness.

How spicy are Gochujang Brussels Sprouts?

The heat is moderate, thanks to the balance of maple syrup and lime, but you can always adjust by using a bit less gochujang or drizzling extra maple syrup if you’re heat-sensitive. For a spicier kick, add more gochujang or a pinch of chili flakes.

Is there a substitute for maple syrup?

Honey or agave both work beautifully if you don’t have maple syrup on hand. You’ll get a slightly different flavor profile, but the balance of sweet and spicy will still shine through.

Can I use frozen Brussels sprouts?

If you’re short on fresh, frozen Brussels sprouts can work, but thaw them thoroughly and pat them dry before roasting to reduce extra moisture. They might not get quite as crisp, but the flavor will still be fantastic with the gochujang glaze.

What if I don’t have gochujang?

Gochujang is key for authenticity and depth, but in a pinch, you could try blending sriracha and a bit of miso paste or even sambal oelek with a touch of sugar. The flavor will be different, but you’ll still get a spicy-savory result.

Final Thoughts

Ready to bring a little sweet heat to your next meal? Give these Gochujang Brussels Sprouts a whirl! I promise—even the most skeptical eaters will be reaching for seconds. Whether you’re serving them as a side or the main attraction, they’re bound to become your new veggie obsession.

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