Classic Gochujang Brussels Sprouts
The aroma of fermenting chili paste caramelizing against high heat is something you never forget. These Gochujang Brussels Sprouts take a vegetable that people often overlook and transform it into a showstopper with a sticky, sweet, and spicy Korean-inspired glaze.
Ingredients
- 1.5 lbs Brussels sprouts trimmed and halved
- 2 tbsp neutral oil like avocado or grapeseed
- ½ tsp kosher salt
- 2 tbsp Gochujang Korean chili paste
- 1.5 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds black and white
Instructions
- Preheat your oven to 425°F (218°C). Place a large rimmed baking sheet inside to heat up.
- In a large bowl, toss the halved Brussels sprouts with neutral oil and salt until evenly coated.
- Carefully spread the sprouts cut-side down onto the hot baking sheet. Roast for 15–18 minutes until the bottoms are deeply browned.
- While roasting, whisk together the gochujang, maple syrup, rice vinegar, and sesame oil in a small bowl.
- Remove the pan from the oven. Drizzle the gochujang mixture over the sprouts and toss with a spatula to coat every piece.
- Return to the oven for another 4–6 minutes until the glaze is bubbling and sticky.
- Garnish with toasted sesame seeds and serve immediately while hot.