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

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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.

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.