Gochujang Roasted Brussels Sprouts with cilantro and peanuts are crispy, tender, spicy, sweet, and addictive - basically, they're amazing!
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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.
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.
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
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.
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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Gochujang Roasted Brussels Sprouts
Equipment
- 1 Spatula
Ingredients
- 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
Nutrition
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.
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Sarah Diamond says
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!
Ushmana says
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!
Renée ♥ says
So glad to have inspired you! Be sure to stop back and let us know how they turned out!