Sweet and spicy oven-roasted gochujang brussels sprouts are an easy and delicious side dish or appetizer for your next meal! This easy Asian Brussels sprouts recipe is made with gochujang, maple syrup, and garlic for a sweet spicy, and savory experience.

These crispy oven-roasted Brussels sprouts are tossed in a sweet, spicy, and savory sauce for the most flavorful gochujang brussels sprouts. Gochujang is a spicy, salty, earthy, and sweet Korean chili paste that adds a bold and mouthwatering heat to this oven-roasted Brussels sprouts recipe.

This easy gochujang Brussels sprouts recipe is ready within 30 minutes! All you have to do is roast the Brussels sprouts, create the sauce, and toss to combine. These Asian-style Brussels sprouts would make a flavorful vegetarian side dish or appetizer that would impress all of your family and friends.

I love to make these Korean Brussels sprouts as a side dish every year for my Thanksgiving feast! If you want more Asian-style fall inspiration, check out my miso scalloped potatoes, cranberry ginger sauce, and baked miso sweet potatoes.

Kitchen Equipment

You will need the following items of kitchen equipment to make this Asian Brussels sprouts recipe. I’ve linked everything I used for you below.

1. Baking Sheet: you will need 2 baking sheets to roast your Brussels sprouts to crispy perfection.
2. Skillet: to create the sweet and spicy gochujang sauce you will cook it in a large skillet.
3. Large Bowl: you will need a large bowl to toss the crispy Brussels sprouts with the gochujang sauce.

Ingredients

You will need the following ingredients to make this oven-roasted gochujang brussels sprouts recipe.

• Brussels sprouts: fresh brussels sprouts are best! Make sure to wash and dry them before roasting.

• Extra Virgin Olive Oil: extra virgin olive oil will be used to coat the Brussels sprouts to crisp them up in the oven.
• Salt and Pepper: salt and pepper seasons the brussels sprouts
• Unsalted butter: the butter adds a rich mouthfeel and flavor to the gochujang brussels sprouts recipe.
• Garlic: Garlic is the main aromatic in the gochujang sauce.
• Gochujang: Gochujang is a spicy, salty, earthy, sweet Korean chili paste that is naturally thick and sticky.
• Maple Syrup: Maple syrup is the main sweetener that cuts the heat of the gochujang paste.
• Soy Sauce: soy sauce adds a salty umami flavor to these Korean Brussels sprouts.
• Water: water slightly dilutes all the strong flavors.
• Sesame Oil: sesame oil is a finishing oil that adds a nutty umami flavor to the spicy Brussels sprouts.
• Toasted Sesame seeds: toasted sesame seeds add a crunch for garnish.
• Green onion: for garnish

Substitutions and Additions

You can personalize and make any adjustments to these Korean Brussels sprouts. I’ve listed some substitutions and additions for you below.

Substitutions

• Brown Sugar: brown sugar can be used as an alternative to maple syrup.
• Honey: honey can also be used as an alternative to maple syrup
• Tamari or Coconut Aminos: for a vegan Brussels sprouts recipe, you can substitute tamari or coconut aminos instead of soy sauce.
• Vegan Butter: You can use vegan plant-based butter instead of regular butter for a vegan Brussels sprouts recipe.
• Oil: you can use any neutral flavored oil such as avocado oil, canola oil, peanut oil, vegetable oil, etc.

Additions

• Bacon: there truly isn’t a better combination out there than bacon and Brussels sprouts.
• Cheese: if you’d like to make this a spicy and cheesy Brussels sprouts recipe, top your roasted Brussels sprouts with mozzarella cheese or parmesan cheese.
• Walnuts: for added texture and crunch add walnuts.

How to Make Gochujang Brussels Sprouts

Here are the step-by-step instructions on how to make this gochujang brussels sprouts recipe. The hardest part is waiting for the Brussels sprouts to roast in the oven.

1. Prep the oven. Preheat your oven to 450°F. Place your oven rack in the center of your oven.
2. Roast Brussels sprouts. In a large mixing bowl, toss the Brussels sprouts with oil and season with salt and pepper. Spread evenly on two baking sheets in a single layer. Roast the Brussels sprouts rotating the baking sheets halfway and flipping the brussels sprouts, until they are charred about 30 minutes.

3. Make gochujang sauce. In a medium skillet, melt the butter over medium heat. Then cook the minced garlic until fragrant and lightly browned. Then add the gochujang, soy sauce, maple syrup, and water and mix until combined. Remove from heat and mix in the sesame oil.

4. Combine. Combine the Brussels sprouts and gochujang sauce in a bowl and toss to combine. Transfer to a platter and garnish with green onions and toasted sesame seeds.

Storage Instructions

You can store these Asian-style Brussels sprouts in an airtight container in the refrigerator for up to 4 days.

Reheat: to reheat any leftover Korean Brussels sprouts, microwave-covered until warm. Or you can bake them on a baking sheet at 350°F for 5 minutes or until warm.

Frequently Asked Q’s & A’s

How do I prepare Brussels sprouts?

Make sure to wash the Brussels sprouts and dry them completely. Then cut the ends of the Brussels sprouts and halve them if they are large. Remove any loose or discolored outer leaves. Then toss them with salt, pepper, and olive oil.

Can I prepare Brussels sprouts in advance?

Yes, you can trim and halve the Brussels sprouts in advance however, for best results roast them just before serving for the best taste and texture.

Can I use frozen Brussels sprouts for roasting in the oven?

I do not recommend using frozen Brussels sprouts. Fresh Brussels sprouts will have the best texture.

Did you make this Gochujang Brussels Sprouts?

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