Need a saucy side dish? Try these Gochujang Roasted Brussels Sprouts with Goat Cheese. If you’re wondering, “what‘s this?”, let me tell you. These Brussels sprouts are pan roasted until nice and crispy, and then tossed in a sticky sauce of Gochujang, maple syrup, orange juice and soy sauce. Bedded with some goat cheese and topped with pine nuts, it’s sweet, creamy and salty with a kick of heat.
I feel like a lot of Chicago restaurants have added these saucy Brussels sprouts to their appetizer menus. I recently went to Ada Street (highly recommend) and they had something like this on the menu that I just had to try to recreate.
What is Gochujang?
Gochujang is a red chili paste that tastes both savory, sweet and spicy. It’s a staple condiment in Korean cooking, and it packs a punch – a little goes a long way sometimes. It’s made from gochugaru, a coarsely ground Korean chili powder that is also used in kimchi, spicy soups and many other dishes. Gochujang also has glutinous rice in it, so beware that this is not a gluten free item.
The paste also contains salt and a few other ingredients, and the sweetness comes from the fermentation process and the starchiness of the rice. It’s consistency is thick, like almond butter.
I bought mine at Trader Joe’s, but you can also find it at Whole Foods and other grocers.
What if I don’t have Gochujang?
If you are having trouble finding this ingredient, the closest substitutes would be another chili paste – like a Thai chili paste or Ssamjang. The next best idea: take some tomato paste, add some hot sauce or sriracha to it and a dash of sugar! It will provide a similar consistency.
Equipment needed for gochujang roasted brussels sprouts
Here’s what you need to make this recipe:
- A baking sheet – to roast the Brussels sprouts. I used my old Williams Sonoma Gold Touch one.
- A small saucepan – to heat our sauce.
- A sharp knife – to chop our sprouts.
- A blender to whip goat cheese – this is optional. You could also whip it with a spoon and a bowl with a dash of water to give it a softer consistency.
Ingredients Needed
Here’s what to add to your grocery list:
- 1 lb of Brussels sprouts – more or less.
- olive oil
- salt
- pepper
- Gochujang paste – check the condiment aisle or Korean sections.
- maple syrup – make sure to get REAL maple syrup. Not pancake syrup.
- an orange – we will be using both zest and juice.
- soy sauce – you can substitute coconut aminos as well.
- goat cheese – I just get plain goat cheese.
- toasted or raw pine nuts – optional, for decoration.
How to make Gochujang Roasted Brussels Sprouts
Let’s make it together!
Step 1
Preheat the oven to 400°F. Chop your Brussels sprouts in slightly chunky pieces. Arrange the Brussels sprouts on the baking sheet and drizzle on 2 tbsp of olive oil, salt and pepper. Rub the oil into the sprouts with your hands. Space out the Brussels sprouts so they aren’t on top of eachother – they won’t brown and crisp as well if they are too crowded.
Step 2
Roast. Place the sprouts in the oven to roast for 15 minutes. Give them a toss and then roast for another 5-10 minutes, until they are as crispy as you like them (but not completely black). Remove from the oven.
Step 3
While the Brussels are roasting, make the sauce. In a saucepan, add the Gochujang, maple syrup, soy sauce, water, orange zest and orange juice. Place the saucepan over high heat and bring it to a boil, stirring frequently. Then bring it down to a simmer, and simmer it for about 4-5 minutes, until it begins to thicken. Then remove it from the oven and let it cool for about 10 minutes – it will become thicker.
Then pour the sauce on the Brussels sprouts and toss.
Step 4
Add the goat cheese to a blender and whip it on high. If you want it to be more spreadable, add a splash of water and blend it again.
Step 5
To your final bowl, spoon the goat cheese onto the bottom. Add the coated Brussels sprouts on top. Sprinkle on pine nuts if you wish. Enjoy!
Storage and Reheating Suggestions
The Brussels will be the most crispy the day you make them, and the sauce will slowly soften them up – so it’s best to eat them the same day. If not, put them in an airtight container and store in the fridge.
These are harder to reheat since they are covered in sticky sauce, but if you have to, saute them in a fry pan over medium heat until they begin to heat up, just a couple minutes before the sauce burns. You can heat them in the microwave but they will be soggier that way.
Other recipes to try
If you liked these Gochujang Roasted Brussels Sprouts with Goat Cheese, try out these other recipes:
Pancetta and Rosemary Hasselback Potatoes
Slow Cooked Beef, Goat Cheese and Red Pepper Empanadas
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Gochujang Roasted Brussels Sprouts with Goat Cheese
Equipment
- 1 baking sheet
- 1 small saucepan
- 1 sharp knife
- 1 blender to whip goat cheese (optional)
Ingredients
- 1 lb Brussels sprouts roughly chopped or halved
- 2 tbsp olive oil
- pinch of salt
- pinch of pepper
- 1 tbsp Gochujang paste
- 2 tbsp maple syrup
- ½ an orange zest and juice
- 2 tbsp soy sauce
- 3 tbsp water
- 3 tbsp goat cheese
- toasted pine nuts for decoration, optional
Instructions
- Preheat the oven to 400°F. Arrange the Brussels sprouts on the baking sheet and drizzle on 2 tbsp of olive oil, salt and pepper. Rub the oil into the sprouts with your hands. Space out the Brussels sprouts so they aren't on top of eachother.1 lb Brussels sprouts, 2 tbsp olive oil, pinch of salt, pinch of pepper
- Place the sprouts in the oven to roast for 15 minutes. Give them a toss and then roast for another 5-10 minutes, until they are as crispy as you like them (but not completely black). Remove from the oven.
- While the Brussels are roasting, make the sauce. In a saucepan, add the Gochujang, maple syrup, soy sauce, water, orange zest and orange juice. Place the saucepan over high heat and bring it to a boil, stirring frequently. Then bring it down to a simmer, and simmer it for about 4-5 minutes, until it begins to thicken. Then remove it from the oven and let it cool for about 10 minutes – it will become thicker. Pour the sauce on the Brussels sprouts and toss.1 tbsp Gochujang paste, 2 tbsp maple syrup, 2 tbsp soy sauce, 3 tbsp water, ½ an orange
- Add the goat cheese to a blender and whip it on high. If you want it to be more spreadable, add a splash of water and blend it again.3 tbsp goat cheese
- To your final bowl, spoon the goat cheese onto the bottom. Add the coated Brussels sprouts on top. Sprinkle on pine nuts if you wish. Enjoy!toasted pine nuts
