Get ready to elevate your side dish game with this fantastic Sauteed Brussels Sprouts recipe. Infused with a hint of gochujang’s spicy kick, these sautéed Brussels sprouts, often referred to as “little cabbages,” bring a delightful twist to your plate. With just a 15-minute cooking time, it’s proof that delicious doesn’t have to be time-consuming. This Brussels sprouts recipe combines the goodness of sautéed vegetables with a touch of gochujang spice. Bid farewell to uninspiring sides and say hello to a flavor-packed sensation that’s set to redefine how you enjoy Brussels sprouts. 

Sauteed Brussel Sprouts with Gochujang charred and on white plate

The Magic Behind These Sautéed Brussels Sprouts

  • High Heat for High Reward: By using a cast-iron skillet at a high heat, we’re ensuring that the brussels sprouts get that divine caramelized outer layer. This searing technique not only locks in their natural sweetness but gives them a delectably crispy exterior.
  • Gochujang’s Unique Twist: Instead of the usual garlic or balsamic, we’re diving into the world of Korean flavors with gochujang. This spicy red chili paste adds depth, a bit of heat, and a slight sweetness that harmonizes with the natural flavors of the brussels sprouts.
  • Less is More: This recipe embraces simplicity. Few ingredients mean each one shines brightly. The olive oil adds a richness, while the salt and pepper enhance the natural flavors of the sprouts, letting the gochujang take center stage as the standout flavor booster.

Ingredients for Sauteed Brussel Sprouts

  • 1 lb brussels sprouts, halved
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 tsp gochujang

Sauteed Brussel Sprouts Ingredients Collage

Ways To Customize Your Sprouts

Ah, the beauty of Brussels sprouts lies not just in their delightful, nutty flavor, but also in their versatility. When sautéed, their crispy edges paired with a tender center create a wonderful base canvas to paint with an array of ingredients. Here are some ideas to jazz up this recipe and make it your own:

  • Bacon Boost: Cook some chopped bacon until it’s crispy. Remove the bacon, and use the rendered fat to sauté your sprouts. Sprinkle the crispy bacon on top before serving for that salty, smoky touch.
  • Cheese Please: Once your sprouts are nearly done sautéing, sprinkle over some grated parmesan or crumbled feta. Let it melt slightly, giving your dish a tangy or creamy addition.
  • Nutty Crunch: Toasted pine nuts or slivered almonds add a lovely crunch. Toast them separately and sprinkle over your finished sprouts for an added layer of texture.
  • Sweetness and Heat: For a slightly sweet and spicy twist, drizzle a bit of honey or maple syrup, and add a pinch of chili flakes. This combo balances out the robustness of the sprouts.
  • Garlic Lovers: For those who can’t get enough of garlic, toss in some minced garlic during the last few minutes of sautéing. It will elevate the dish with its aromatic punch.

How To Saute Brussel Sprouts

  1. Place a large, cast-iron skillet over a high heat. When the skillet is very, very hot, add the brussels sprouts and sear on the outside until slightly blackened, about two minutes. 
  2. Turn heat down, then add olive oil, salt, black pepper, and gochujang. Cook over a medium heat until brussels sprouts are cooked through, about 10 minutes. 

Pairing Ideas: Perfect Companions for Sauteed Brussels Sprouts

Brussels sprouts, with their delightful combination of crispy, seared exteriors and tender, flavorful centers, are versatile enough to star as a side dish for many main courses. But if you’re wondering what to pair with these little green gems, here are some ideas to create a harmonious plate:

  • Steak Night: The robust flavors of a perfectly grilled steak are complemented by the slightly bitter and nutty taste of Brussels sprouts. They cut through the richness of the meat, creating a balanced meal.
  • Roast Chicken: There’s a certain magic when you pair earthy Brussels sprouts with juicy, roasted chicken. It’s a classic combination that never goes out of style.
  • Seafood: Believe it or not, the spicy kick of gochujang in these sprouts pairs well with the sweet, delicate flavors of seafood, like seared scallops or grilled shrimp.
  • Pasta: Serve your sprouts alongside a creamy carbonara or a garlic-infused spaghetti aglio e olio. The textures and flavors meld together for a comforting meal.
  • Rice Dishes: Given the gochujang influence, consider pairing these sprouts with dishes like bibimbap, a Korean rice bowl, or even a simple steamed jasmine or basmati rice.
  • Vegetarian Delights: Brussels sprouts sautéed with a touch of spicy gochujang can be the perfect companion for tofu stir-fries, grilled halloumi, or a hearty lentil stew.

With the right pairings, sautéed Brussels sprouts don’t just fill a spot on your plate; they enhance the entire dining experience!

Frequently Asked Questions

  • Can I use frozen Brussels sprouts? Yes, you can! Just make sure to thaw them first and pat them dry to remove excess moisture. This will help them sear nicely in the skillet.
  • Is gochujang very spicy? Gochujang is a Korean red chili paste that offers a mix of spicy, sweet, and umami flavors. Its heat level can vary by brand, so start with a small amount and adjust according to your taste.
  • Any substitutes for gochujang? While gochujang has a unique flavor, you can substitute with a mix of red chili flakes, a touch of honey or sugar, and soy sauce for a similar kick.
  • How do I store leftover sautéed Brussels sprouts? Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for best texture.


A beautiful green bed of cooked brussel sprouts topped with sesame seeds.

Sauteed Brussels Sprouts

Sautéed Brussels sprouts are a fantastic side dish that combines a crispy outer layer with a tender and flavorful interior. This recipe features a hint of spice from gochujang for an added layer of taste.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Servings 4 people
Calories 112 kcal


  • 1 lb. Brussels sprouts trimmed and halved
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1 tsp gochujang Korean red chili paste


  • Begin by trimming the ends of the Brussels sprouts and cutting them in half lengthwise. This ensures even cooking and a nice sear.
  • Place a large, very hot skillet over high heat. Add the Brussels sprouts and sear for about 2 minutes until slightly blackened.
  • Turn down the heat to medium, then add olive oil, salt, black pepper, and gochujang all at once. Stir to coat the Brussels sprouts evenly with the seasoning and spice mixture.
  • Continue to cook for about 8-10 minutes, stirring occasionally, until the Brussels sprouts are tender and have a delicious seared exterior.
  • Transfer the sautéed Brussels sprouts to a serving platter and enjoy while they're hot.


Cooking Tip: Using a hot skillet at the beginning ensures a nice sear. However, if the skillet gets too hot and the sprouts begin to char too quickly, reduce the heat slightly.


Calories: 112kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 174mgPotassium: 448mgFiber: 4gSugar: 3gVitamin A: 858IUVitamin C: 97mgCalcium: 49mgIron: 2mg
Keyword brussels sprouts, sauteed, side dish, vegetables
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