I was on a mission to find crispy Brussels sprouts but really wanted to level them up.
The result was crispy Brussels with a maple gochujang sauce that pairs perfectly to bring you an amazing side or appetizer dish.
Why You’ll Love These
- Big Flavor – sometimes we don’t think we can get a lot of flavor from a simple vegetable, but this recipe proves that’s simply not true
- Crispy Texture – the outside gets a perfect crispy on the outside without burning
- Easy – This recipe is truly so easy to make!
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Crispy Brussels Sprouts Ingredients
Gather our Ingredients:
- Brussels Sprouts – The star of this show and only need a little oil, salt, and pepper to shine on their own.
- Sticky Maple Sauce – You’ll also need maple syrup, soy sauce, rice vinegar, gochujang, smoked paprika, sesame oil, and garlic to make this.
- Substitutes:
- For the soy sauce – you can use liquid aminos, coconut aminos, tamari, or a no soy soy sauce.
- For the gochujang – you can swap with chili garlic sauce, sriracha, or 1 teaspoon tomato paste with ¼ teaspoon of crushed red pepper
- Substitutes:
Full recipe amounts in the recipe card printable below.
More Vegetable Dishes To Try
🥳 Get the Full Recipe
Oven Roasted Crispy Brussels with Maple Gochujang Sauce
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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
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Preheat oven to 450°F (230°C). Line a large sheet pan with parchment.
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Toss Brussels with oil, salt, and pepper. Arrange cut-side down, giving space between each piece.
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Roast 15–18 minutes, until deeply golden and edges are nearly blackened.
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Remove from oven, toss gently, then return to oven for 5–7 more minutes — this second roast dries them out for next-level crispiness.
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Make the Glaze
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While the Brussels finish, whisk together maple syrup, tamari, rice vinegar, gochujang, smoked paprika, sesame oil, and garlic.
Video
Notes
Crispy Brussels Recipe FAQs
Absolutely! You can easily double or even triple this recipe as written depending on how many people you are serving at your dinner table or holiday get together.
For the soy sauce, depending on your allergies, you can swap with tamari, liquid aminos, coconut aminos, or a no soy soy sauce. For the sesame oil, you can swap with peanut or walnut oil, again depending on allergies, or just swap with a grapeseed oil.
Yes! You can prep this up to 3 days in advance. Just reheat in the microwave or over the stove.