Roasted Brussels Sprouts with Honey Gochujang
Recipe from Santos Loo
Brussels sprouts are versatile little gems that can elevate any weeknight meal. Roasted in the Wonder Oven Pro until golden and crisp, then tossed in a spicy-sweet honey gochujang sauce and finished with parmesan—this dish is proof that simple can still surprise.
10 minutes
20-22 minutes
4
What You'll Need
Ingredients
For the Brussels Sprouts
1 lb Brussels sprouts
1 tablespoon neutral oil
½ teaspoon kosher salt
½ teaspoon fennel pollen
For the Honey Gochujang Sauce
2 tablespoons (28g) unsalted butter
1 tablespoon (18g) gochujang (Korean red chili paste)
1 tablespoon honey
For Serving
2 tablespoons grated Parmesan
Directions
Step 1
Preheat the Wonder Oven Pro to 400°F/ROAST. Trim off the dry ends of the Brussels sprouts and cut each in half lengthwise.
Step 2
In a large bowl, toss the halved sprouts with oil, salt, and fennel pollen until evenly coated.
Step 3
Spread the Brussels sprouts in a single layer on the baking tray. Roast on the top rack for 20 to 22 minutes, or until golden brown with crispy edges.
Step 4
Meanwhile, make the sauce: In a small saucepan over medium heat, add the butter, gochujang, and honey. Whisk continuously for about 1 minute, just until smooth and emulsified. Do not overcook—the butter may separate if the sauce gets too hot. Remove from heat and set aside.
Step 5
Once the Brussels sprouts are roasted, transfer to a large bowl and toss with the warm honey gochujang sauce until evenly coated.
Step 6
Transfer to a serving platter and top with freshly grated Parmesan. Serve warm.
Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
