Oven Roasted Crispy Brussels with Maple Gochujang Sauce
These incredible oven roasted Brussels sprouts with a gochugang vegan sauce are absolutely incredible. We won't blame you if you eat the who pan alone.
Servings: 4 people
Ingredients
- 1 ½ lb Brussels sprouts trimmed and halved (680g)
- 3 tablespoon avocado oil or other high-heat oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon pure maple syrup
- 1 tablespoon soy sauce
- 2 teaspoon rice vinegar
- 1 teaspoon gochujang
- ½ teaspoon smoked paprika
- ½ teaspoon toasted sesame oil
- 1 small clove garlic, minced
- Optional: pinch of red pepper flakes
Instructions
- Preheat oven to 450°F (230°C). Line a large sheet pan with parchment.
- Toss Brussels with oil, salt, and pepper. Arrange cut-side down, giving space between each piece.
- Roast 15–18 minutes, until deeply golden and edges are nearly blackened.
- Remove from oven, toss gently, then return to oven for 5–7 more minutes — this second roast dries them out for next-level crispiness.
- Make the Glaze
- While the Brussels finish, whisk together maple syrup, tamari, rice vinegar, gochujang, smoked paprika, sesame oil, and garlic.
Video
Notes
*Nutritional facts are only estimates. Please utilize your own brands for accuracy.
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