Viral Gochujang Brussels Sprouts (15 Minutes)
Crispy roasted Brussels sprouts tossed in a sticky gochujang glaze with sesame and spring onions. Spicy, sweet and ready in 15 minutes.
Method
- Heat the oven to 425°F (220°C, gas 7) and line a baking sheet with parchment paper.
- Toss the halved Brussels sprouts with the vegetable oil and a pinch of salt, then spread them cut-side down in a single layer.
- Roast for 10 minutes, until the cut sides are deeply browned and the leaves are crisp at the edges.
- While they roast, whisk the gochujang, honey, soy sauce, rice vinegar, sesame oil and garlic in a large bowl.
- Tip the hot sprouts into the bowl and toss until every piece is coated in the sticky glaze.
- Scatter over the sesame seeds and spring onions and serve straight away.
Crispy roasted Brussels sprouts tossed in a sticky gochujang glaze with sesame and spring onions. Spicy, sweet and ready in 15 minutes.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 5 g
- Carbs
- 14 g
- Fat
- 12 g
- Fibre
- 5 g
- Sugar
- 6 g
- Sodium
- 380 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Cut-side down on a hot tray is what makes the sprouts crisp instead of steamed. Do not crowd the pan; use two trays if needed.
Substitutions
- Gochujang — sriracha mixed with 1 teaspoon tomato paste
- Honey — maple syrup
- Rice vinegar — lime juice
Serving suggestions
Serve as a spicy Thanksgiving side next to roast turkey, or as a sharing plate with steamed rice.
Storage
Airtight container in the fridge for up to 3 days.
Reheating
Reheat in a hot oven at 400°F (200°C) for 5 minutes, or in the air fryer for 3 minutes, to re-crisp.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Whisk
Variations
- Extra hot: stir 1 teaspoon chilli flakes into the glaze
- Crunchy: top with crushed roasted peanuts instead of sesame seeds
Why it works
Roasting at high heat caramelises the sprouts' cut faces, and the gochujang glaze clings to the crisp leaves. Honey balances the chilli heat while the vinegar keeps it bright.
Frequently asked questions
Why are my Brussels sprouts soggy instead of crispy?
The tray was crowded or the sprouts were cut-side up. Spread them in a single layer, cut-side down, on a hot tray so the moisture escapes.
How spicy are gochujang Brussels sprouts?
Moderately spicy with a sweet finish. Use 1 tablespoon of gochujang instead of 2 for a milder version.
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