Gochujang Brussels Sprouts: Spicy, Sweet, and Irresistible Delight

These Gochujang Brussels Sprouts are a spicy, sweet, and irresistible side dish that even picky eaters will love.

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Prep Time 10

Cook Time 32

Total Time 42

Servings: 4 servings

Course: Side Dish

Cuisine: Korean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sprouts

1 pound Brussels Sprouts Fresh and firm, trimmed and halved
2 tablespoons Olive Oil Or avocado oil for a higher smoke point
1 teaspoon Salt Adjust according to preference
1/2 teaspoon Black Pepper Freshly ground

For the Sauce

3 tablespoons Gochujang Paste Can substitute with sriracha
2 tablespoons Soy Sauce Opt for tamari for gluten-free option
1 tablespoon Maple Syrup Can also use honey or agave syrup
1 tablespoon Lime Juice Freshly squeezed; lemon juice can be substituted

Equipment

Oven
Baking Sheet
Mixing Bowl
spatula

Method

Step-by-Step Instructions

Preheat the oven to 400°F (200°C).
Trim the Brussels sprouts and cut them in half vertically. Toss with olive oil, salt, and black pepper in a bowl.
Arrange the Brussels sprouts on a baking sheet and roast for about 20 minutes until golden brown.
While roasting, mix together the gochujang, soy sauce, maple syrup, and lime juice in a bowl.
After 20 minutes, drizzle the sauce over the sprouts and toss to coat. Roast for an additional 10 to 12 minutes.
Once caramelized, transfer to a serving dish and garnish with sesame seeds if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 450mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 120mgCalcium: 50mgIron: 2mg

Notes

For an added kick, mix in garlic or ginger with the sauce. Store leftovers in an airtight container in the fridge for up to 3 days.

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