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Recently we spent an afternoon picking Brussels sprouts at a nearby farm. We turned our fresh haul into oven-roasted, charred Brussels sprouts brushed with a sweet and savory gochujang glaze. The sauce adds a gentle heat balanced by honey and toasted sesame oil — flavorful enough for adults but mild enough that my four-year-old asked for them again.
5 from 3 votes
Gochujang Burnt Brussels Sprouts
Oven-roasted, crispy Brussels sprouts finished with a sweet and spicy gochujang sauce.
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 from the Brussels sprouts and halve them lengthwise.
-
In a large bowl, toss the halved sprouts with the olive oil, reserving 2 tablespoons to grease the sheet pan. Season with salt and mix to coat evenly.
-
Grease a sheet pan with the reserved oil and arrange the sprouts cut-side down in a single layer.
-
Roast for 20–25 minutes without stirring, until the cut sides are nicely charred and the leaves are crisp.
-
While the sprouts roast, whisk together the gochujang, honey, and toasted sesame oil in a small bowl. If the glaze is too thick, add a splash of water to loosen it.
-
Remove the sprouts from the oven and brush them with the warm gochujang sauce. Serve immediately and enjoy.