Kimchi Glazed Brussels Sprouts, a simple 30 minute roasted brussels sprouts recipe with a homemade spicy kimchi sauce. A perfect easy dish that’s great as a side or main event!

A blue plate with roasted brussels sprouts with kimchi on a blue table with pink flowers.

Ah, brussels sprouts. The food we all hated as children but have now grown to love. It’s funny to think of all the foods that just sounded awful when we were young but now we can’t get enough of (also see cauliflower).

Roasted brussels sprouts are one of my favorite foods because they are perfect as a side dish but also hold up as a main dish on their own. And now that the weather is cooling off and it’s seasonally appropriate to turn the oven on, you’ll find me on the couch with a bowl of brussels at least once a week.

One of my favorite flavors for roasted brussels is a kimchi glaze. Made with sesame oil, soy, a bit of fish sauce, ginger, and a touch of sugar, this spicy and sweet sauce really shines with the crunchy depth of roasted brussels leaves.

Want to try this simple 30-minute Kimchi Glazed Brussels Sprouts recipe? Let’s do it!

A sheet pan with roasted brussels sprouts.

How to make Kimchi Glazed Brussels Sprouts

To make this simple Kimchi Glazed Brussels Sprouts recipe, first whisk together the sesame oil, kimchi base, soy sauce, fish sauce, ginger, and sugar until well combined. Then mix together with shredded brussels sprouts in a large bowl to coat.

Then you will spread the coated brussels sprouts on a sheet pan and roast until golden brown, or about thirty minutes. The result is a kimchi-flavored roasted brussels sprouts recipe with a touch of spicy and a bit of sweet. Delicious!

How to shred brussels sprouts with a kitchen knife

Roasted brussels sprouts are one of my favorites because of how simple they are to make. The hardest thing about making roasted brussels sprouts is having to cut the brussels themselves–and that is why I often buy them bagged and precut. No shame in taking a shortcut, it’s all the same in the end (unless you find cutting vegetables therapeutic, which I do…sometimes).

However, if you’ve bought your brussels whole here’s how to shred them:

  1. Cut off the hard stem, then remove the first layer or two (often the dirtiest part of brussels)
  2. Then turn them flat side down (where you just cut) and slice thinly
  3. Toss into a mixing bowl and shake with hands when done cutting all sprouts to loosen the leaves. That’s it!

What is kimchi base? Can I just use actual kimchi?

Kimchi base is a paste that is used as the base of the sauce to create kimchi. It often contains peppers, garlic, fish sauce, and other spices and is typically mixed with cabbage and other ingredients to make traditional kimchi.

However, in this recipe we are just using the sauce and mixing it with sesame oil, soy sauce, fish sauce, ginger, and sugar to create a “glaze” to coat our brussels sprouts. However, you could alternatively cut up pieces of kimchi and include them in with the brussels sprouts for extra kimchi flavor.

A blue plate with roasted brussels sprouts on a white table with a silver fork.

Kimchi Glazed Brussels Sprouts: Tips, tricks & tools

While this roasted brussels sprouts recipe is easy and ready in under 30 minutes, there are a few tips and tools that make preparing it much easier.

  • Tools: A set of quality glass mixing bowls, a good quality cookie sheet, and a good quality knife set make prepping this Kimchi Glazed Brussels Sprouts easier
  • Ingredients: I recommend this Kimchi base recipe (a chef’s classic), this fish sauce, and this sesame oil as all are made by companies trusted by chefs and that I've used before
  • Special diet considerations: To make this recipe vegan, use a vegan fish sauce substitute and vegan kimchi base. To make it gluten-free, use Tamari and make sure your kimchi base is free of sneaky gluten ingredients

I hope you love this Kimchi Glazed Brussels Sprouts recipe as much as we do! Pair it with your favorite fatty fish or sustainable meats for healthy, flavorful side dish or spruce it up with shallots, tofu, or bacon to make it a meal on its own. Enjoy!

A plate of baked roasted brussels sprouts with kimchi.

Craving more simple side dish recipes? Check out our Gorgonzola-Lime Roasted Cauliflower recipe, Roasted Carrots and Brussels Sprouts, Roasted Broccoli and Brussels Sprouts, and our Roasted Beet Fries recipe, all simple vegetable sides with big bold flavors.

Did you make this Kimchi Glazed Brussels Sprouts recipe? Leave a comment below and rate the recipe to let us know how it turned out. Save this brussels sprouts recipe for later by pinning to your favorite Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your sprout creations!

Yield: 4 servings

Kimchi Glazed Brussels Sprouts

Kimchi Glazed Brussels Sprouts

Kimchi Glazed Brussels Sprouts, a simple 30 minute roasted brussels sprouts with shallots recipe with a homemade spicy kimchi sauce. Paleo, keto, and Whole30 friendly!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 3 tablespoons quality sesame oil, plus ½ teaspoon for oiling pan
  • 2 tablespoons kimchi sauce
  • 1 teaspoon soy sauce
  • ½ teaspoon fish sauce (omit if vegan)
  • 1 teaspoon ginger, minced
  • 1 teaspoon sugar
  • 2 pound (900g) brussels sprouts, sliced
  • 2 medium shallots, peeled and sliced


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. To make kimchi glaze, whisk together sesame oil, kimchi sauce, soy sauce, fish sauce, minced ginger, and sugar until well combined.
  3. In a large mixing bowl, combine brussels sprouts and sliced shallots with kimchi glaze until well combined. If the glaze is not enough to lightly cover all sprouts, add a bit more oil and mix well.
  4. Spread kimchi glazed brussels sprouts mixture on a lightly oiled sheet pan and roast in oven for 30 minutes, stirring every 10 minutes to ensure brussels brown evenly.


  • Notes // Tips: *Make it vegan by omitting fish sauce and adding a bit more soy sauce. Often kimchi base sauces have anchovies in them, but there are vegan kimchi base sauces available. *If you’re gluten-free, replace soy sauce with Tamari. *Any type of sugar will do in sauce (white, brown, etc.), the sugar is meant to cut the saltiness and create a smoother taste
  • Leftovers & Storage: Let brussels cool down after cooking and then store in an airtight glass container in the refrigerator for up to five days. Reheat in microwave, in oven, or on the stoptop by sautéing over medium heat.
  • Nutrition: This simple roasted brussels sprouts recipe with kimchi sauce is a great side dish option that is low in calories, high in fiber, and high in plant-based protein. The soy sauce, kimchi sauce, and fish sauces all are high in sodium but their amounts are low relative to the amount of brussels sprouts in the recipe.

Nutrition Information:



Serving Size:

1 2-cup serving

Amount Per Serving: Calories: 132Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 303mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 2g