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Brussels Sprouts with Gochujang Butter
Alyssa

Brussels Sprouts with Gochujang Butter

Brussels Sprouts with Gochujang Butter: crispy, tender sprouts tossed in a spicy, buttery gochujang sauce. A bold and flavorful side dish.
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Ingredients Method

Ingredients
  

  • 12 oz shaved 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 tbsp avocado or olive oil: This healthy fat is essential for roasting the Brussels sprouts to perfection enhancing their flavor and crispiness.
  • 1/4 tsp salt: Used sparingly to enhance the natural umami flavor of the Brussels sprouts without overpowering them.
  • 3/4 cup chopped walnuts: Adding a nutty crunch walnuts are a great source of healthy fats and protein, making the dish more satisfying.
  • 1/4 cup dried cranberries: These plumped little gems provide a touch of sweetness that perfectly contrasts the spiciness of the gochujang.
For the Gochujang Butter:
  • 4 tbsp softened salted butter: This provides a rich creamy base for the sauce.
  • 1 1/2 tbsp gochujang sauce: The star ingredient in the sauce this fermented chili paste gives the dish its distinct and complex flavor profile.
  • 2 tsp toasted sesame oil: Adds depth and that signature nutty flavor characteristic of Asian cuisine.
  • 2 tsp brown sugar optional: This can enhance the natural sweetness of the dish, but can be omitted if preferred.
  • 1 small garlic clove grated: Fresh garlic adds an aromatic element that elevates the flavor of the butter.
  • 1/2 tsp soy sauce: Incorporated for additional umami and depth of flavor complementing the gochujang.

Method
 

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