Maple Gochujang Roasted Brussels Sprouts are a delicious side dish featuring tender Brussels Sprouts tossed with sweet and spicy maple gochujang sauce then caramelized to perfection.
Maple Gochujang Roasted Brussels Sprouts
In this recipe, Brussels Sprouts magically transform into sweet and spicy little flavour bombs. On the outside, they’re sweet and caramelized but so soft and tender on the inside. Roasting them on high heat with maple syrup gives them a kick of extra sweetness to go with the spicy gochujang.
However, if you want the sweet without the spicy, these Brown Sugar Brussels Sprouts hit just right. They are amazing straight out of the oven and everyone will be snacking on them as you’re trying to plate them up!
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How to Choose the Best Brussels Sprouts
As always, the quality of the produce used really has an effect on the final dish. Try to find firm sprouts with bright green unmarked exteriors and tight green leaves. They can be large, or small as long as they are all of uniform size. This will help them roast evenly together in the oven.
Not Everyone Loves Brussels Sprouts
Brussels Sprouts, along with many other cruciferous vegetables sometimes have a bad reputation. So many people (myself included) avoid these misunderstood veggies because they’ve only ever eaten them boiled. Over the years, I’ve learned how to overcome this culinary tragedy; the secret to great cruciferous veggies is oven roasting.
Why You Should Roast Cruciferous Vegetables
Roasting does something magical to cruciferous vegetables. Direct and prolonged contact with a hot dark surface caramelizes their sugars and mellows their entire flavour. I can’t even begin to explain how roasting has changed my attitude towards these vegetables.
My hope is that you give this method a try because it opens up a whole new world of amazing flavours! Roast them in your oven or for a quicker, less spicy Brussels sprouts fix, make these air fryer Brussels sprouts with Parmesan.
For example (and you have to trust me on this), cut up a whole cabbage into wedges, toss them with a bit of oil, season and roast them at 400 F for just over an hour. Don’t worry if the cabbage looks like unrecognizable charred blobs, just give it a try. The three of us will eat an entire cabbage at one sitting this way.
How to Roast Brussels Sprouts
Let’s get back to the sprouts. For the best roasting results, the oven must be hot. Pre-heat it to 400 F before you begin trimming and halving the sprouts. If there are any outer leaves that have fallen off, save them to add midway during the roasting. Finally, toss the halves in a bowl with the maple syrup, gochujang, garlic, oil, salt and pepper.
Place the coated sprouts cut side down on a dark baking sheet. Give them lots of space to ‘breathe’. The dark pan is key here. Plain parchment won’t result in caramelized bottoms.
Roasting Brussels Sprouts takes far less time than cabbage or a whole head of cauliflower. In 20-25 minutes of cooking time you should have perfectly caramelized little globes of yum. Check out how caramelized they are in the photos.
How to Finish the Dish
These roasted Brussels Sprouts are absolutely delicious ‘as is’ but finishing the dish with a some fresh roasted peanuts, sesame seeds and sliced green onion really completes the dish. All three are a great addition because they go well with the sweet and spicy sprouts.
A few words about gochujang: Gochujang is a fermented chili paste found in many Korean dishes. It consists of chili powder, glutinous rice, fermented soy bean powder (meju), barley malt powder (yeotgireum), and salt. These ingredients give it a wonderful savoury, sweet and spicy flavour profile. Gochujang comes in a little red tub and can be found at many Asian supermarkets.
Maple Gochujang Roasted Brussels Sprouts
Maple Gochujang Roasted Brussels Sprouts are a delicious side dish featuring tender Brussels Sprouts tossed with sweet and spicy maple gochujang sauce then caramelized to perfection.
Ingredients
- 1 lb small Brussels Sprouts
- 1 tbsp Korean gochujang (fermented chili paste)
- 1/2 tbsp sweet black vinegar (or balsamic vinegar)
- 1 tbsp maple syrup
- 1/2 tbsp oil (avocado, canola, olive)
- 2 garlic cloves; minced
- 1/2 tsp sea salt
- 1 tbsp sesame seeds (optional)
- 1 green onion; sliced (optional)
- handful roasted peanuts (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Wash, trim, then slice the Brussels Sprouts lengthwise.
- Place Brussels Sprouts in a bowl. Pick out the loose outer leaves and set aside.
- Mix remaining ingredients together in a small bowl then pour over Brussels Sprouts. Toss to coat.
- Arrange sprouts cut side down on a dark sheet pan. Try not to over crowd them.
- Roast the Brussels sprouts for ten minutes, then scatter loose leaves over top.
- Roast another 10 minutes for slightly charred and 15 minutes for a good char. I like mine nice and dark! Cooking time may vary according to size of the Brussels Sprouts and how dark you like them.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 182Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 307mgCarbohydrates: 19gFiber: 5gSugar: 8gProtein: 7g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
These Brussels sprouts were awesome!!! We served them with chicken and it was a huge hit! Thank you!!
Great to hear Aline, so glad everyone enjoyed them as much as we did. Thanks for letting me know.
What a fun twist on brussel sprouts! I love a good brussel sprout side dish so I can’t wait to add this to our menu for the coming week.
We’ve had them twice again since I’ve posted the recipe! I do hope you enjoy them.
What a wonderful things to do to brussels sprouts! I hated them when I was young because I only ever had frozen, not fresh – big difference. I am so glad I gave them a 2nd chance because fresh is amazing. I can only imagine how fabulous these would be!
Yes, now that I think about it I probably only ever had frozen as well. It’s taken me a long time to even attempt to enjoy them!
This looks delicious! We are always hunting for new recipes! Adding this to the menu plan this week! I cannot wait for my family to try it! YUM!
Love it, hope they enjoy it! I’m always pretty low on veggie sides too…can never have enough!
This looks like the perfect way to make brussels sprouts. I have a similar recipe, so really excited to try yours! The gochujang sauce that you used here looks incredible!
Great minds think alike! I made some with some umami mushroom seasoning and Parmesan today…they were yum too. TBH I think that roasting is the way to go!
I never used gochujang but love brussels sprouts, so I’m looking forward to trying this recipe! I’m with you that roasting them is magic! Thanks for sharing
Yes! I made another batch today with mushroom umami seasoning and Parmesan…so good!
This one Asian season that I always have on had and I can’t wait to try this. Thanks for sharing!
Love gochujang. It’s actually quite versatile. Thanks for coming by!
Wow! I love all the different flavors you’ve got going in this recipe with the spicy and sweet and sour…this may even make a convert out of me! Can’t wait to try it!
If you’re not sure on the flavours, just give the roasting a try with salt and pepper first. You’ll be a convert!
A unique and a flavorful side at the Dinner Table. Crunchy and healthy…
Mmmm, yes it ticks all the boxes. Thanks for stopping by Veena!
Roasted brussels are the best!! I used to be that kid who hated them, but now that my tastes have matured I’m all about them. I love the maple gochujang! Wonderful recipe!
I was that kid and adult who hated them. My tastes have matured too…if fact, I’ve noticed that I’m enjoying bitter flavours so much more now. I actually crave them!
I LOVE Gochujang (almost more than Sriracha I think). And Brussels Sprouts just rock! I love how you combined some amazing ingredients for a killer side or main dish! I’d totally have these as a meal and be completely happy!
I agree. I think gochujang has a much nicer flavour. Sriracha is too vinegary. Thanks for stopping by Lori.
Hoooooo mamam look at that char! The problem with this dish is that I won’t want to share. I love the sound of everything about it! Really nice!!!
Sigh. It’s true…this dish is difficult to share. Just make sure to make a double recipe!
I recently enjoyed a similar dish at a vegetarian restaurant in Ottawa and now I can recreate it at home thanks to this amazing recipe. I am very into Korean flavours at the moment. Thank you!
Really that’s so awesome to hear. Please let me know how they turn out.
Holy moly, does that look good! I don’t think I’ve ever had brussels sprouts this fancy before.
oooo yes, they fancy! And so delicious. I hope you try them!
Love all the flavours in this recipe. Confirmed brussels sprout haters will be converted once they try this!
It’s true. My husband loved them and he’s not usually a big fan.
I made it with broccoli after having it at a restaurant in Calgary. Great!!!
That’s such a great idea Milli. I was just chatting that this recipe would work really well with other cruciferous veggies.