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    Home » Recipes » Side Dishes

    Gochujang Roasted Brussels Sprouts

    January 25, 2018 • Updated: May 2, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    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

    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
    Jump to:
    • What's the Story Behind this Recipe?
    • Why this Recipe Works
    • How to Make this Recipe
    • FAQs & Expert Tips
    • More Oven-Roasted Recipes
    • Gochujang Roasted Brussels Sprouts

    What's the Story Behind 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! 

    Why this Recipe Works

    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.

    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.

    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

    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.

    How to Make this 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.

    FAQs & Expert Tips

    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.

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

    More Oven-Roasted Recipes

    • Roasted Ratatouille with Pan-fried Onions
    • Oven-Roasted Garlic Spears (Garlic Scapes)
    • Roasted Butternut Squash with Bacon & Leeks
    • How to Roast Garlic in the Oven

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Additional recipe credit: While the inspiration for this post came from Southpark Seafood, the actual recipe shared here is an adaptation of this recipe by The Garlic Pad. 

    Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts recipe
    5 from 6 votes

    Gochujang Roasted Brussels Sprouts

    Crispy, tender, spicy, sweet, and addictive are just a few of the adjectives that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Side Dish
    Cuisine: American, Asian Fusion
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time:10 minutes
    Cook Time:25 minutes
    Total Time:35 minutes
    Servings: 8
    Calories: 173kcal
    Author: Renee
    Prevent your screen from going dark

    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. 

    Nutrition

    Serving: 1serving | Calories: 173kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 43mg | Potassium: 392mg | Fiber: 4g | Sugar: 9g | Vitamin A: 685IU | Vitamin C: 73mg | Calcium: 42mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

    More Side Dish Recipes

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Sarah Diamond says

      January 10, 2022 at 4:47 pm

      I found this recipe looking for a Southpark copycat, lol. I just ate there over the weekend, but didn't get the Brussels for some dumb reason (I know how good they are!) I'm going to give it a try tonight!

      Reply
    2. Ushmana says

      February 02, 2018 at 10:12 am

      5 stars
      Would you believe I have never had Brussel sprouts in my life?
      Well thanks to you, I am going to surprise my taste buds with this amazing new recipe! Absolutely making the roasted Brussel sprouts with extra gochujang as I love the spiciness and the savory flavor that it gives!

      Reply
      • Renée ♥ says

        February 02, 2018 at 10:44 am

        So glad to have inspired you! Be sure to stop back and let us know how they turned out!

        Reply
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