We take these skillet gochujang brussels sprouts to the grill for that perfectly caramelized, smoke-kissed flavor!
Looking for a tasty and unique holiday side dish or meal prep idea? You’re in luck! This recipe for brussels sprouts combines the earthy flavors of gochujang with honey, bacon, with an added touch of smokiness. These skillet gochujang brussels sprouts are always a hit – give this delicious dish a try!
We developed this recipe using a pellet grill. However, you can cook these brussels sprouts over charcoal, gas, or in your oven.
All about gochujang
Gochujang is a Korean spice paste with a deeply earthy, spicy, and salty flavor. It is used for stir fry, stew, vegetables, and grilled or baked meats. Because of its rich flavor, it’s best used sparingly. A little goes a long way. Typically, 1-2 tablespoons will suffice but consult your taste buds and recipe suggestions for usage.
- 1 pound brussels sprouts
- Cooked Bacon
- Yellow onion
- Pure maple syrup (for a touch of sweetness, sub with honey)
- Gochujang paste
- Vegetable oil (sub with extra-virgin olive oil, avocado oil, or melted unsalted butter)
- Rice wine vinegar
- Coarse salt and ground pepper to taste
- Optional garnish: sliced green onion, toasted sesame seeds, lemon zest, or a drizzle of sesame oil and soy sauce over top once the brussels sprouts have fully cooked. For gluten-free option, use tamari or coconut aminos.
How much in a serving of brussels sprouts?
Plan on 4 ounces per person. This recipe is enough for 4 people. If you are serving a big group, double or triple the recipe as needed. Keep in mind your guests with big or small appetites and large holiday functions with many sides. In that case, 1 batch might do the trick!
How to make skillet gochujang brussels sprouts
- Preheat your grill to 375 degrees F. Use apple wood for this recipe for additional smoke flavor.
- Combine maple syrup with gochujang, oil, and vinegar in a small bowl, to create the Korean gochujang sauce.
- Toss brussels sprouts, bacon, and onion with the mixture in a large bowl, season with kosher salt and pepper, and arrange them in a seasoned 12″ cast-iron skillet (or aluminum baking pan).
- Place the skillet on the grill, close the lid and smoked roast for 18-20 minutes, tossing brussels sprouts halfway through the cooking process.
- Once tender and caramelized, remove them from the grill or oven, and let stand for 5 minutes before serving. Top with optional garnish. See recipe card below for more.
Follow recipe instructions, but arrange the seasoned brussels sprouts in a single layer onto a parchment lined rimmed baking sheet. Bake in your oven at 375 degrees until tender but not too soft, about 20-22 minutes.
What do I serve with brussels sprouts?
- Pellet Grill Smoked Turkey
- Smoked Prime Rib
- Root Beer Glazed Ham
- Smoked Beef Back Ribs
- Korean Style Gochujang Chicken
- Smoked Venison Tenderloin
- Best Holiday Recipes for the Grill and Smoker!
Store leftover brussels sprouts in an airtight container in the refrigerator for 3-4 days. Rewarm in the microwave for 1 minute. You can also store them in the freezer for up to 1 month. Thaw them in your refrigerator overnight before reheating. You can also reheat them in a 300-degree F oven until warm all the way through.
Skillet Gochujang Brussels Sprout
- 1 pound brussels sprouts washed and trimmed, and halved
- 1/3 cup diced yellow onion
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon gochujang paste
- 2 teaspoons vegetable oil
- 2 teaspoons rice wine vinegar
- 1/4 teaspoon salt
- pinch of black pepper
- optional garnish (see notes section)
- Preheat your grill or oven to 375 degrees F.
- Combine maple syrup with gochujang, oil, and vinegar.
- Toss brussels sprouts and onion with the mixture, season with salt and pepper, and place in a 12″ cast-iron skillet.
- Place skillet in the grill or oven, cook brussels sprouts for 18-20 minutes, and toss them halfway through. Watch for burning and adjust the temperature as needed.
- Once tender and caramelized, remove them from the grill or oven, and let stand for 5 minutes before serving.
- Store leftover brussels sprouts in an airtight container in the refrigerator for 3-4 days. Rewarm in the microwave for 1 minute. You can also store them in the freezer for up to 1 month. Thaw them in your refrigerator overnight before reheating. You can also reheat them in a 300-degree F oven until warm all the way through.