Name: Brussels Sprouts with Gochujang Butter Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean-Inspired
Ingredients: 1 ½ pounds Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons unsalted butter; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon honey; 1 teaspoon soy sauce; 1 teaspoon rice vinegar; 2 garlic cloves, minced; 1 green onion, thinly sliced; 1 teaspoon toasted sesame seeds (optional)

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If there’s one dish I could shout about from the rooftops, it’s Brussels Sprouts with Gochujang Butter. Imagine caramelized, crispy Brussels sprouts cloaked in a sweet-savory Korean-inspired sauce, with every bite tugging at your taste buds. A little bit smoky, a little bit spicy, and absolutely impossible to stop eating, this recipe turns a humble veggie into a crave-worthy side you’ll think about long after the plates are cleared. Whether you’re serving it for weeknight dinners or dazzling friends at a special meal, this dish guarantees Brussels sprouts like you’ve never experienced before.

Brussels Sprouts with Gochujang Butter Recipe - Recipe Image

Ingredients You’ll Need

You won’t need a crazy-long shopping list to achieve magic here—just a handful of bold flavors that come together so perfectly. Each ingredient has its own moment in the spotlight, lending crunch, heat, sweet, or umami depth. Let’s take a closer look at what you’ll need:

Brussels sprouts (1 ½ pounds, trimmed and halved): The star of the show; fresh, halved sprouts roast to irresistible golden crispiness.
Olive oil (2 tablespoons): Coats the sprouts so they roast beautifully and helps them get those crispy edges.
Salt (½ teaspoon): Simple seasoning that brings out the Brussels sprouts’ natural flavors.
Black pepper (¼ teaspoon): Adds a gentle background heat; freshly ground is best.
Unsalted butter (2 tablespoons): Base for the luscious, silky gochujang sauce.
Gochujang (1 tablespoon): Korean chili paste with deep savory heat and subtle sweetness; adjust to taste for more or less kick.
Honey (1 tablespoon): Balances spice with just enough sticky-sweetness.
Soy sauce (1 teaspoon): Adds a savory, salty counterpoint that makes the flavors sing.
Rice vinegar (1 teaspoon): Hits the sauce with a touch of tang, rounding out bold flavors.
Garlic (2 cloves, minced): Brings aromatic savoriness, marrying beautifully with the sauce.
Green onion (1, thinly sliced): For garnish—fresh, sharp, and pretty.
Toasted sesame seeds (1 teaspoon, optional): Sprinkle for crunch and nutty character at the finish.

How to Make Brussels Sprouts with Gochujang Butter

Step 1: Prep the Brussels Sprouts

Start by trimming the ends off your Brussels sprouts and slicing them neatly in half—this not only makes them roast up quicker but gives more surface area to soak up that glorious gochujang butter. The fresher your sprouts, the sweeter and more tender they’ll be, so pick them up green and tight-leaved if you can.

Step 2: Season and Arrange for Roasting

Toss the halved Brussels sprouts with olive oil, salt, and pepper in a big bowl, ensuring each piece glistens with seasoning. Spread them cut side down on a heavy baking sheet—this trick is key to crispy caramelized edges and golden color. Don’t overcrowd or they’ll steam instead of crisp up!

Step 3: Roast to Crispy Perfection

Slide your tray into a preheated oven at 425°F (220°C). Roast for 20 to 25 minutes, flipping once halfway through, until the Brussels sprouts are deeply golden and the edges are crackly crisp. If some char a little, all the better—those are the best bites!

Step 4: Make the Gochujang Butter Sauce

While the sprouts roast, get started on the real star: the gochujang butter sauce. In a small saucepan, melt the butter over medium heat, then stir in the gochujang, honey, soy sauce, rice vinegar, and minced garlic. Let it bubble gently for 2 to 3 minutes—just enough to meld everything into a fragrant, glossy sauce. Take it off the heat the moment it smells irresistible.

Step 5: Coat and Finish the Brussels Sprouts

As soon as the Brussels sprouts emerge golden and crisp, transfer them to a big bowl. Pour over the warm gochujang butter and toss thoroughly to coat every piece. You’re looking for an even, shiny finish, and you’ll smell that sweet, spicy, garlicky aroma inviting everyone to the table.

How to Serve Brussels Sprouts with Gochujang Butter

Garnishes

Scatter sliced green onions and a generous pinch of toasted sesame seeds on top for color, crunch, and a fresh finish. A little extra drizzle of honey or sesame oil can also highlight the flavors, turning a simple side into a dish you can’t stop admiring—or eating!

Side Dishes

Brussels Sprouts with Gochujang Butter pair beautifully with steamed jasmine rice, grilled chicken, tofu, or salmon. Their bold, punchy flavor stands up well to anything rich or mild, so don’t be afraid to feature them alongside classic Korean BBQ, roast meats, or simple noodle bowls.

Creative Ways to Present

Try serving these on a big platter alongside cocktail picks for a party appetizer. Or, toss them in a salad with cold rice noodles and quick-pickled veggies for a light lunch. For something special, pile the saucy Brussels sprouts onto a toasted baguette or scoop onto a grain bowl for extra texture and zing.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, pop them into an airtight container and store in the fridge for up to 3 days. The flavors deepen overnight, making them just as irresistible for next-day snacking or adding into salads and wraps.

Freezing

While you can technically freeze Brussels Sprouts with Gochujang Butter, their texture will soften a bit upon thawing. If you go this route, spread them in a single layer on a baking sheet to freeze, then transfer to a bag or container. Reheat from frozen for best results.

Reheating

To revive their crispy magic, reheat the sprouts in a hot oven or air fryer for just a few minutes (400°F/200°C works well). Microwaving works in a pinch, but the edges won’t have that same crunch—totally worth the extra few minutes for optimal crispiness!

FAQs

Can I make Brussels Sprouts with Gochujang Butter vegan?

Absolutely! Simply swap the unsalted butter for your favorite plant-based butter or a high-quality vegan margarine, and use maple syrup or agave instead of honey for a perfectly plant-based version.

Is there a substitute for gochujang if I can’t find it?

If you can’t track down gochujang, try mixing a little miso paste with sriracha or another chili paste. While the flavor is deeper with gochujang, this hack gets close, and you’ll still get that unique sweet-spicy-salty sauce.

How spicy are these Brussels sprouts?

It’s a pleasant, balanced heat—warm but not overpowering. If you love things extra spicy, add more gochujang to taste. For less heat, reduce the amount or add more honey to mellow out the sauce.

Can I cook the Brussels sprouts in an air fryer?

Definitely! Air fry the Brussels sprouts at 400°F (200°C) for 12-15 minutes, shaking halfway, and proceed with the sauce as written. You’ll get even more crisp, with a speedier finish.

What proteins go well with Brussels Sprouts with Gochujang Butter?

Think grilled salmon, roast chicken, marinated tofu, Korean short ribs, or even simple fried eggs. The sweet-savory heat plays so nicely with both plant-based and meat mains, giving you a ton of flexibility.

Final Thoughts

If you’re looking for a dish that surprises and delights, Brussels Sprouts with Gochujang Butter belong at the top of your recipe list. Roasty, glossy, and undeniably addictive, they make veggie skeptics into believers and spice lovers absolutely giddy. Give them a try—you’ll find yourself craving them long after the last sprout disappears!

Brussels Sprouts with Gochujang Butter Recipe

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4.7 from 11 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful twist on roasted Brussels sprouts, these are coated in a flavorful gochujang butter sauce that adds a spicy kick and savory depth to this classic side dish.

Ingredients

Scale

Brussels Sprouts:

1 ½ pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper

Gochujang Butter:

2 tablespoons unsalted butter
1 tablespoon gochujang (Korean chili paste)
1 tablespoon honey
1 teaspoon soy sauce
1 teaspoon rice vinegar
2 garlic cloves, minced

Garnish:

1 green onion, thinly sliced
1 teaspoon toasted sesame seeds (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Prepare Brussels sprouts: Toss Brussels sprouts with olive oil, salt, and pepper, then spread them cut side down on a baking sheet. Roast for 20-25 minutes until golden and crispy.
Make Gochujang Butter: Melt butter in a saucepan over medium heat. Stir in gochujang, honey, soy sauce, rice vinegar, and garlic. Cook until smooth and fragrant, about 2-3 minutes. Remove from heat.
Coat Brussels sprouts: Toss roasted Brussels sprouts with gochujang butter until evenly coated. Garnish with green onions and sesame seeds. Serve warm.