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A few days ago we picked a generous batch of Brussels sprouts at a nearby farm and turned them into these irresistibly charred, oven-roasted sprouts finished with a sweet-spicy gochujang glaze. The char adds a smoky depth while the sauce balances heat, sweetness and toasted sesame aroma—so flavorful that even my four-year-old asked for seconds.
5 from 3 votes
Gochujang Burnt Brussels Sprouts
Oven-roasted, crispy Brussels sprouts tossed in 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 and cut the Brussels sprouts 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 well so each piece is evenly coated.
-
Grease a sheet pan with the reserved oil and arrange the sprouts cut-side down in a single layer. Crowding the pan will reduce browning, so give them space.
-
Roast for 20–25 minutes without stirring, until the cut sides develop deep golden-brown charred spots and the interiors are tender.
-
While they roast, 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 until it reaches a brushable consistency.
-
Remove the sprouts from the oven and brush the hot sprouts generously with the gochujang mixture. Serve immediately and enjoy the contrast of crisp edges and sticky, savory glaze.