Spicy Roasted Brussels Sprouts
Crispy roasted Brussels sprouts tossed in a sweet-spicy gochugaru and Sichuan peppercorn sauce. Ready in about 30 minutes with easy swaps.
Tingly Green Sichuan Peppercorns pair perfectly with sweet and spicy Gochugaru Chile Flakes in this delicious veggie recipe.
- Roast Brussels sprouts at 425 F in a single layer for crispy edges and even cooking.
- Make the sauce by simmering honey, soy, sesame oil, gochugaru, Sichuan peppercorns and aromatics until it thickens to coat the sprouts.
- Swap ingredients to suit diets and spice: maple for honey, tamari or coconut aminos for gluten free, and reduce chile flakes or cayenne to tame heat.
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Preparation Instructions:
Preheat oven to 425F
Toss Brussels sprouts with olive oil and place on a sheet pan in a single layer.
Roast sprouts in oven for 15 -20 minutes, rotating pan halfway through.
Meanwhile, mix together all sauce ingredients plus 1/2 cup of hot water in a saucepan.
Bring sauce to a boil then lower the temperature to a simmer until sauce has thickened and can coat the back of a spoon. (Approximately 3-5 minutes.)
Toss roasted sprouts in sauce and serve while hot. Garnish with chile flakes and sesame seeds. Add salt to taste.
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More About This Recipe
Try toasting the Green Sichuan Peppercorns in a dry saute pan to wake up their flavor. Be careful not to burn them. If you do not have a mortar and pestle or spice grinder, you can simply crush the peppercorns with a flat object and mince them with a chef's knife.
Watch How Easy it is to Make:
@thespicehouse57 Tingly Green Sichuan Peppercorns pair perfectly with sweet and spicy Gochugaru Chile Flakes in this delicious Brussels Sprouts dish. #thespicehouse #myspicehouse #brusselsprouts #veggies #roastedveggies #veggiemeal #spicy #gochugaru #greensichuan #sichuan #sichuanpepper #greensichuanpepper ♬ original sound - Leo 🎸
Frequently Asked Questions
Can I substitute gochugaru chile flakes?
Yes. Use crushed red pepper, Korean chili powder, or a mix of smoked paprika and red pepper flakes. Flavor will change: gochugaru is mildly smoky and sweet. Adjust amount to taste because substitutes can be hotter or smokier.
What do Green Sichuan peppercorns add and how should I use them?
They add a citrusy, numbing tingle rather than traditional heat. Lightly toast whole peppercorns in a dry pan, then crush or grind before adding to the sauce. If you do not have them, a small pinch of lemon zest plus black pepper gives a mild bright substitute.
How do I get the sprouts crispy instead of soggy?
Dry the halved sprouts well, toss in oil, and spread them in a single layer without crowding. Roast at 425 F and turn once halfway through. For extra crispness, place cut side down for the first 10 minutes.
How can I thicken the sauce if it stays thin?
Simmer it longer over medium-low heat until it reduces and coats a spoon. For a faster option, stir a cornstarch slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water into the simmering sauce and cook until glossy.
Is there a vegan or gluten free version?
Yes. Replace honey with maple syrup or agave to make it vegan. Use tamari or coconut aminos instead of soy sauce to make it gluten free. All other steps stay the same.
Can I make this ahead and how do I reheat it?
You can make the sprouts and sauce ahead and store separately for 3 to 4 days in the fridge. To reheat and keep crisp, toss them in a hot skillet or roast at 400 F for 8 to 12 minutes. Microwave will be faster but will soften them.
Can I use frozen Brussels sprouts?
Yes. Thaw fully and pat dry to remove excess moisture, then halve if needed. Roast a bit longer and avoid crowding the pan so they can brown and crisp up.
How do I tone down or ramp up the spice level?
To reduce heat, cut the gochugaru and cayenne by half, and add a touch more honey or lime juice to balance. To increase heat, add more gochugaru, cayenne, or a pinch of crushed red pepper after tossing the sprouts in sauce.
Can I substitute gochugaru chile flakes?
Yes. Use crushed red pepper, Korean chili powder, or a mix of smoked paprika and red pepper flakes. Flavor will change: gochugaru is mildly smoky and sweet. Adjust amount to taste because substitutes can be hotter or smokier.
What do Green Sichuan peppercorns add and how should I use them?
They add a citrusy, numbing tingle rather than traditional heat. Lightly toast whole peppercorns in a dry pan, then crush or grind before adding to the sauce. If you do not have them, a small pinch of lemon zest plus black pepper gives a mild bright substitute.
How do I get the sprouts crispy instead of soggy?
Dry the halved sprouts well, toss in oil, and spread them in a single layer without crowding. Roast at 425 F and turn once halfway through. For extra crispness, place cut side down for the first 10 minutes.
How can I thicken the sauce if it stays thin?
Simmer it longer over medium-low heat until it reduces and coats a spoon. For a faster option, stir a cornstarch slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water into the simmering sauce and cook until glossy.
Is there a vegan or gluten free version?
Yes. Replace honey with maple syrup or agave to make it vegan. Use tamari or coconut aminos instead of soy sauce to make it gluten free. All other steps stay the same.
Can I make this ahead and how do I reheat it?
You can make the sprouts and sauce ahead and store separately for 3 to 4 days in the fridge. To reheat and keep crisp, toss them in a hot skillet or roast at 400 F for 8 to 12 minutes. Microwave will be faster but will soften them.
Can I use frozen Brussels sprouts?
Yes. Thaw fully and pat dry to remove excess moisture, then halve if needed. Roast a bit longer and avoid crowding the pan so they can brown and crisp up.
How do I tone down or ramp up the spice level?
To reduce heat, cut the gochugaru and cayenne by half, and add a touch more honey or lime juice to balance. To increase heat, add more gochugaru, cayenne, or a pinch of crushed red pepper after tossing the sprouts in sauce.
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