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Crispy Honey Gochujang Brussels Sprouts Recipe

Crispy Honey Gochujang Brussels Sprouts Recipe

Make crispy honey gochujang Brussels sprouts with caramelized edges and a sweet, spicy Korean-inspired glaze in only 40 minutes.

Sweet, spicy, savory, and irresistibly caramelized, this Crispy Honey Gochujang Brussels Sprouts Recipe transforms a simple vegetable into a bold, restaurant-style side dish. Roasting the Brussels sprouts cut-side down creates crisp edges and tender centers, while the loose outer leaves become deliciously crunchy.

A flavorful glaze made with Korean gochujang paste, honey, rice wine vinegar, and olive oil gives every bite a delicious balance of heat, sweetness, and tanginess. As the Brussels sprouts roast, the glaze clings to their surfaces and develops a rich, caramelized finish.

Ready in only 40 minutes, these spicy roasted Brussels sprouts are an easy choice for weeknight dinners, holiday meals, and casual gatherings. Serve them with chicken, seafood, beef, grain bowls, noodle dishes, or other Korean-inspired favorites.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings

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Ingredients

1 1/2 pounds Brussels sprouts, trimmed and halved
1/3 cup olive oil
1 1/2 tablespoons rice wine vinegar
3 tablespoons honey
2 1/2 tablespoons gochujang paste
Salt, to taste
Freshly ground black pepper, to taste

Directions

Step 1: Prepare the Oven

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Step 2: Prepare the Brussels Sprouts

Trim the ends from the Brussels sprouts and cut each sprout in half. 

Reserve any loose outer leaves because they will become especially crispy during roasting.

Step 3: Make the Honey Gochujang Sauce

In a large mixing bowl, whisk together the olive oil, rice wine vinegar, honey, and gochujang paste until the sauce is smooth and evenly combined.

Step 4: Coat the Brussels Sprouts

Add the halved Brussels sprouts and loose leaves to the bowl. Toss until everything is evenly coated with the honey gochujang sauce.

Season with salt and freshly ground black pepper, then toss again to distribute the seasonings.

Step 5: Arrange the Brussels Sprouts

Spread the Brussels sprouts in a single layer on the prepared baking sheet. Place as many as possible cut-side down and scatter the loose leaves around the pan.

Step 6: Roast Until Crispy

Roast for 20 to 25 minutes, stirring once halfway through the cooking time. The Brussels sprouts are ready when they are deeply golden and crispy around the edges but tender in the centers.

Step 7: Serve

Transfer the crispy honey gochujang Brussels sprouts to a serving platter and serve immediately while hot.

Pair them with grilled meats, roasted salmon, rice bowls, noodles, or your favorite Korean-inspired main dish.

Notes

For the crispiest Brussels sprouts, avoid overcrowding the baking sheet. 

Divide them between two baking sheets if necessary.

Placing the Brussels sprouts cut-side down helps them develop deeply caramelized surfaces.

Gochujang brands vary in heat intensity. Adjust the amount according to your preferred spice level.

For extra flavor and texture, garnish the finished Brussels sprouts with toasted sesame seeds and sliced green onions.

Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Reheat them in a 375°F oven until hot and crisp around the edges.

Gochujang may contain wheat. To make this recipe gluten-free, select a gochujang paste specifically labeled gluten-free and check the labels on all packaged ingredients. Prevent cross-contact when cooking for someone with celiac disease or gluten sensitivity.

Originally published April 2026 Updated August 2026 Reviewed by Culibloom

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