Why You’ll Love This Recipe
This recipe balances sweet, spicy, and tangy flavors, creating a complex, addictive taste. The Brussels sprouts roast to tender, caramelized perfection, while the gochujang glaze adds a punch of heat without being overpowering. Crunchy peanuts and fresh cilantro provide texture and freshness, making this dish both visually appealing and delicious.
Ingredients
(Tip: Full measurements are listed in the recipe card below.)
- 1½ pounds Brussels sprouts, trimmed and halved
- ⅓ cup olive oil
- 2 tablespoons seasoned rice wine vinegar
- 3 tablespoons honey
- 2½ tablespoons gochujang paste
- Salt and pepper, to taste
- ¼ cup chopped cilantro, plus extra for garnish
- ¼ cup chopped unsalted roasted peanuts, plus extra whole peanuts for garnish
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, rice wine vinegar, honey, gochujang paste, salt, and pepper.
- Add halved Brussels sprouts to the bowl and toss to coat evenly with the glaze.
- Spread Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
- Remove from oven and transfer to a serving dish. Sprinkle with chopped cilantro and chopped peanuts. Garnish with extra whole peanuts and cilantro if desired.
- Serve warm as a flavorful side dish.
Servings and Timing
This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 20–25 minutes
Total time: 30–35 minutes
Variations
- Add a squeeze of fresh lime juice for extra brightness.
- Substitute honey with maple syrup for a vegan option.
- Use roasted cashews or almonds instead of peanuts for a different texture.
- Adjust the amount of gochujang for mild or extra spicy flavor.
- Toss in thinly sliced red onions or bell peppers for added color and flavor.
Storage/Reheating
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
FAQs
Can I make this recipe ahead of time?
Yes, prepare the glaze and toss the Brussels sprouts ahead, then roast just before serving.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are best for roasting, but you can use thawed frozen sprouts, adjusting roasting time as needed.
Is this dish gluten-free?
Yes, as long as your gochujang paste is gluten-free (check the label).
Can I make this less spicy?
Reduce the amount of gochujang paste or mix with a little extra honey for a milder glaze.
Can I make this vegan?
Yes, use maple syrup instead of honey to make this dish fully vegan.
Conclusion
Gochujang Roasted Brussels Sprouts are a sweet, spicy, and tangy side dish that elevates any meal. With caramelized sprouts, a flavorful glaze, and the crunch of peanuts, this recipe is easy, quick, and irresistibly delicious. Perfect for weeknights or special occasions, it’s a side dish that will impress everyone at the table.
Print
Gochujang Roasted Brussels Sprouts
Sweet, spicy, and tangy, these Gochujang Roasted Brussels Sprouts are tossed in a honey, rice wine vinegar, and Korean gochujang glaze, then finished with fresh cilantro and crunchy peanuts for a crowd-pleasing side dish.
- Total Time: 30–35 minutes
- Yield: 4–6 servings
Ingredients
1½ pounds Brussels sprouts, trimmed and halved
⅓ cup olive oil
2 tablespoons seasoned rice wine vinegar
3 tablespoons honey
2½ tablespoons gochujang paste
Salt and pepper, to taste
¼ cup chopped cilantro, plus extra for garnish
¼ cup chopped unsalted roasted peanuts, plus extra whole peanuts for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, rice wine vinegar, honey, gochujang paste, salt, and pepper.
- Add halved Brussels sprouts to the bowl and toss to coat evenly with the glaze.
- Spread Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
- Remove from oven and transfer to a serving dish. Sprinkle with chopped cilantro and chopped peanuts. Garnish with extra whole peanuts and cilantro if desired.
- Serve warm as a flavorful side dish.
Notes
Add a squeeze of fresh lime juice for extra brightness.
Substitute honey with maple syrup for a vegan option.
Use roasted cashews or almonds instead of peanuts for a different texture.
Adjust the amount of gochujang for mild or extra spicy flavor.
Toss in thinly sliced red onions or bell peppers for added color and flavor.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
