RecipeCastle

Brussels Sprouts with Gochujang Butter

Brussels Sprouts with Gochujang Butter

Ingredients

  • 12 ozshaved Brussels sprouts: The star of the dish (these tiny cabbages become crispy and caramelized when roasted. Look for fresh, slightly chunky 'shaved' Brussels sprouts to achieve the best texture.)
  • 1 tbspavocado or olive oil: This healthy fat is essential for roasting the Brussels sprouts to perfection (enhancing their flavor and crispiness.)
  • 1/4 tspsalt: Used sparingly to enhance the natural umami flavor of the Brussels sprouts without overpowering them.
  • 3/4 cupchopped walnuts: Adding a nutty crunch (walnuts are a great source of healthy fats and protein, making the dish more satisfying.)
  • 1/4 cupdried cranberries: These plumped little gems provide a touch of sweetness that perfectly contrasts the spiciness of the gochujang.
  • 4 tbspsoftened salted butter: This provides a rich (creamy base for the sauce.)
  • 1 1/2 tbspgochujang sauce: The star ingredient in the sauce (this fermented chili paste gives the dish its distinct and complex flavor profile.)
  • 2 tsptoasted sesame oil: Adds depth and that signature nutty flavor characteristic of Asian cuisine.
  • 2 tspbrown sugar (optional: This can enhance the natural sweetness of the dish, but can be omitted if preferred.)
  • 1small garlic clove (grated: Fresh garlic adds an aromatic element that elevates the flavor of the butter.)
  • 1/2 tspsoy sauce: Incorporated for additional umami and depth of flavor (complementing the gochujang.)

Instructions

  1. 1

    Preheat your oven to 425°F (220°C): Ensuring a hot oven is crucial for achieving that sought-after crispy texture on the Brussels sprouts.

  2. 2

    Mix the butter ingredients: In a medium bowl, combine 4 tbsp softened salted butter, 1 1/2 tbsp gochujang sauce, 2 tsp toasted sesame oil, and 1/2 tsp soy sauce. Optionally, add 2 tsp brown sugar and 1 small grated garlic clove. Mix until well combined. This step can be done ahead of time and refrigerated for convenience!

  3. 3

    Prepare the Brussels sprouts: On a large sheet pan, spread 12 oz shaved Brussels sprouts in a single layer. Drizzle with 1 tbsp avocado or olive oil and sprinkle with 1/4 tsp salt. Toss well to ensure all the sprouts are evenly coated.

  4. 4

    Roast the Brussels sprouts: Place the sheet pan in the preheated oven and roast for 15-20 minutes. Look for the Brussels sprouts to become golden brown and crispy, stirring halfway through for even cooking.

  5. 5

    Add the walnuts: Remove the pan from the oven and sprinkle 3/4 cup chopped walnuts over the Brussels sprouts. Return to the oven for an additional 3-5 minutes to toast the walnuts until fragrant and lightly browned.

  6. 6

    Combine with cranberries and butter: After roasting, take the pan out of the oven and mix in 1/4 cup dried cranberries, followed by the warmed gochujang butter mixture. Toss until everything is well combined and evenly coated.

  7. 7

    Serve immediately and enjoy the fantastic aromas and flavors that will fill your kitchen!