Gochujang Roasted Brussels Sprouts

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Gochujang Roasted Brussels Sprouts with cilantro and peanuts are crispy, tender, spicy, sweet, and addictive - basically, they're amazing!

Gochujang Roasted Brussels, plated and garnished with peanuts and cilantro

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What's the Story on this Recipe?
How to Make this Brussels Sprouts Recipe
Top Tip
FAQ
More Oven-Roasted Recipes
Pairing
Gochujang Roasted Brussels Sprouts

What's the Story on this Recipe?

Crisp and tender with just a hint of spice, these sweet and savory cabbage babies are everything that traditional boiled and buttered Brussels sprouts are not.

This recipe came about after Mr B and I went on a date night in downtown Portland. We had tickets to see Marc Cohn at the Aladdin, and decided to started the night out with a light meal at Southpark Seafood before the concert.

With a relaxed-chic vibe, Southpark features sustainable seafood and farm-fresh ingredients, and while their happy hour drink menu is just average, their happy hour eats are outstanding in every way.

Between us, we ordered our entire dinner off the happy hour menu: Oysters on the Half Shell, Spicy Shrimp & Grits, Caesar salad, Brussels Sprouts with Cilantro & Peanuts; and a board of their amazing Maple Cream Puffs for dessert.

We especially enjoyed the Gochujang Roasted Brussels Sprouts - they were literally the best Brussels sprouts I've ever eaten!

I immediately put the dish on my list of recipes to figure out and blog about (as in, I opened Evernote right there at the restaurant and typed myself a quick reminder). I've heard that Southpark will just give you the recipe if you ask, but I was interested in learning more about its mysterious new-to-me ingredient, Gochujang paste, so I decided to take it as a challenge.

How to Make this Brussels Sprouts Recipe

Preheat oven to 425°F (218°C).

Line a heavy sheet pan with a Silpat mat (or with aluminum foil sprayed with cooking spray) and set aside.

With a paring knife, remove the base off of each Brussels sprout and cut down the middle from stem end to flower.

Raw Brussels sprouts cut in half, on a cutting board.

In a medium bowl, whisk together oil, vinegar, honey and Gochujang paste. Add in Brussels sprouts and toss to coat.

Spread prepared Brussels sprouts evenly on prepared sheet pan. Season liberally with salt and pepper.

Brussels sprouts dressed with a thin red sauce, arranged cut side down on a sheet pan.

Roast Brussels sprouts in preheated oven 25-30 minutes (depending on how large your sprouts are), or until the sprouts are dark golden.

When spreading Brussels sprouts on the pan to put in the oven, start them all cut side down. Flip them with a spatula halfway thru the cooking process.

Remove the roasted sprouts from oven. Sprinkle peanuts and cilantro evenly over roasted sprouts and then transfer everything to serving dish. Garnish with additional chopped cilantro and peanuts. Serve warm or at room temperature.

Top Tip

The Honey-Gochujang Tossing Sauce in this recipe (olive oil, vinegar, honey, and paste) has a multitude of uses beyond Brussels sprouts, from chicken marinade to kale chip dressing. It is so good!

FAQ

Crispy, tender, spicy, sweet, and addictive are just a few of the adjective that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts. | The Good Hearted Woman

What is Gochujang Paste?

Gochujang Paste, or Korean Red Chili Paste, is a savory, sweet, spicy fermented condiment made from chili powder, glutinous rice, fermented soy bean powder, and salt. It gets its sweetness from the glutinous rice and has about the same consistency as a thick hoisin sauce or tomato paste, but is much stickier.

You can find Gochujang paste at almost any Asian market. If you're at all worried that the Gochujang paste will make the sprouts too spicy, don't be. The end result is a savory, sweet, almost mapley Brussels sprout with a subtle but respectable hint of heat.

Roasted brussels sprouts on a plate, garnished with fresh cilantro and peanuts.

More Oven-Roasted Recipes

Pairing

Gochujang Brussels Sprouts are tasty as a snack, and make a delicious side for everything from fried chicken to Salisbury steak. (Six year old me never in a million years imagined I would ever have anything good to say about Brussels sprouts!) They pair especially well with hearty proteins.

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5 from 6 votes

Crispy, tender, spicy, sweet, and addictive are just a few of the adjectives that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts.

_{Inspired by Southpark Seafood; adapted from a recipe by The Garlic Pad.}

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Course: Side Dish

Cuisine: American, Asian Fusion

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time:10

Cook Time:25

Total Time:35

Servings: servings

Calories: 175kcal

Author: Renee

Equipment

1 Half-Sheet Pan
1 Spatula

Ingredients

US Customary - Metric

1½ pound Brussels sprouts
⅓ cup olive oil
2 tablespoons seasoned rice wine vinegar
3 tablespoons honey
2½ tablespoons Gochujang paste
Salt and pepper to taste
¼ cup Chopped cilantro plus extra for garnish
¼ cup chopped unsalted roasted peanuts plus extra whole peanuts for garnish

Instructions

Preheat oven to 425°F | 218°C.
Line a heavy sheet pan with a Silpat mat (or with aluminum foil sprayed with cooking spray) and set aside.
With a paring knife, remove the base off of each Brussels sprout and cut down the middle from stem end to flower.
In a medium bowl, whisk together oil, vinegar, honey and Gochujang paste.
Add in Brussels sprouts and toss to coat.
Spread prepared Brussels sprouts evenly on prepared sheet pan.
Season liberally with salt and pepper.
Roast Brussels sprouts in preheated oven 25-30 minutes (depending on how large your sprouts are), or until the sprouts are dark golden. (See note.)
Remove from oven. Sprinkle peanuts and cilantro evenly over roasted sprouts and then transfer everything to serving dish.
Garnish with additional chopped cilantro and peanuts. Serve warm or at room temperature.

Notes

When spreading Brussels sprouts on the pan to put in the oven, I like to start them all with their cut side down, flipping them with a spatula halfway thru the cooking process.