Name: Spicy Glazed Brussels Sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound Brussels sprouts; 2 tablespoons olive oil; 2 tablespoons gochujang; 1 tablespoon honey; 2 teaspoons soy sauce

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Spicy glazed brussels sprouts are a quick and easy side dish. It gets its flavor from the fiery Korean condiment, gochujang.

I know it’s a little too early to share sprouts recipes. But I’ve been working on eating more veggies on a daily basis, and considering I’ve made these three times over the past two weeks, I figure I’ve got to share them.

When was the first time you tried Brussels sprouts? I definitely did not eat them as a child. In fact, I was 29 before I ever had them. I was introduced to them in the most foodie of ways: at the Outstanding in the Field dinner at the first Foodbuzz Festival.

I was wary, but I am sure glad I tried them. Since then I have ordered Brussels sprouts at nearly every restaurant I visit. My favorite, like nearly everyone else in Austin, come from Uchiko, but there are a lot of close seconds.

Once I learned how to cook Brussels sprouts myself, they become a regular food around here. Brussels sprouts with walnuts and cranberries are just perfect for autumn, but if you like to have heat in your meals, these spicy glazed Brussels sprouts are where it’s at.

My kids haven’t been willing to eat Brussels sprouts yet, but that’s OK. I honestly like them so much that I prefer to not share, and because they don’t eat them, I can make spicy glazed Brussels sprouts as often as I want for myself!

Ingredients for glazed brussels sprouts

Full list of ingredients with quantities is located in the recipe card.

ingredients for spicy glazed brussels sprouts

You’ll need:

Brussels sprouts
Olive oil
Soy sauce
Gochujang paste
Honey

Make sure to use fresh, not frozen Brussels sprouts. They should be firm with compact green leaves. If the leaves are loose they have been harvested a little late. You can still use these, but the taste will be a little different.

Gochujang is a Korean chili paste, made with fermented soy beans and glutinous rice. It isn’t just used for spice; it adds depth of flavor to anything it is added to, such as marinades, dressings, dips, and more. I use it for making gochujang pollock burgers as well as some seriously tasty chicken wings.

Sold in many stores now, gochujang is a thick paste that usually needs to be thinned out before using in recipes. Here I’ve combined it with soy sauce, as well as honey for some sweetness to counter the heat.

how to make this recipe

Preheat your oven to 375°F.

Wash the Brussels sprouts and then trim off the ends. Cut them in half top to bottom. Larger sprouts can be cut into quarters. Tiny ones can be kept whole, although they won’t get the nice caramelized edges without a cut side.

Toss the sprouts with olive oil and spread onto a rimmed baking sheet. Roast for 20 minutes, stirring halfway through cooking time.

Meanwhile, mix the sauce. In a small bowl, whisk together the gochujang, soy sauce, and honey until smooth.

When the sprouts have cooked for 20 minutes, remove from the oven. Drizzle the glaze over the top and stir to coat.

Pop the pan back in the oven and cook another 5 minutes, until the glaze is sticky, but not burning.

tips for spicy glazed brussels sprouts

Be sure to halve or even quarter your sprouts, depending on the size. The cut surface will caramelize better than the uncut side, and you want them all to be approximately the same size for even cooking.
Keep an eye on your oven toward the end of cooking. Oven temperatures vary, and you don’t want to burn the sprouts!
Gochujang is now found in many stores including Target. Some are thicker than others, so add water to your sauce if it’s not easily pourable after adding the other ingredients.
Once opened, gochujang should be stored in the refrigerator and used within a year.

Spicy glazed brussels sprouts are full of fiery flavor. Pair them with grilled meats.

Add these spicy glazed Brussels sprouts to your side dish rotation. It will become a new favorite!

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