Gochujang Burnt Brussels Sprouts

gochunag burnt brussels sprouts
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A few days ago, we had so much fun picking Brussels sprouts at a nearby farm. We turned our fresh haul into these deliciously charred Brussels sprouts brushed with a sweet and savory gochujang sauce. Even though they have a bit of a spicy kick, my four-year-old loved them and asked if we could make them more often!

burnt brussels sprouts with spicy sauce

Gochujang Burnt Brussels Sprouts

Oven roasted crispy Brussels sprouts with sweet and spicy sauce

Course Side Dish
Cuisine Fusion
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author whiteblankspace


  • 14 oz Brussels sprouts
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp salt + more to taste
  • 4 tsp gochujang
  • 2 tsp honey
  • 2 tsp toasted sesame oil


  1. Preheat the oven to 450°F (232°C).
  2. Trim the ends of the Brussels sprouts and cut them in half.
  3. In a large bowl, toss the halved Brussels sprouts with olive oil, reserving 2 tablespoons to grease the pan. Add salt to taste and mix well.
  4. Grease a sheet pan with the reserved 2 tablespoons of olive oil. Lay the Brussels sprouts cut side down on the pan.
  5. Bake for 20-25 minutes, without stirring, until parts of the Brussels sprouts are charred.
  6. While the Brussels sprouts are baking, prepare the sauce by mixing gochujang, honey, and toasted sesame oil in a small bowl. If the sauce is too thick, add a splash of water to reach your desired consistency.
  7. When the Brussels sprouts are done baking, remove them from the oven and brush the hot Brussels sprouts with the prepared sauce. Serve and enjoy!

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