Shredded roasted brussels sprouts adorned with toasted walnuts and succulent bites of rehydrated dried cranberries, all enveloped by a rich coating of gochujang garlic butter sauce.
In This Post
Watch How To Make These Brussels Sprouts
These Are The Best Brussels Sprouts I’ve Ever Made.
And that is the undeniable truth.
These brussels sprouts have always held the title of house favorite, and they continue to do so in my life.
But WOW, THESE ARE INCREDIBLE! How can anything rival shredded, roasty brussels sprouts sprinkled with toasted walnuts and bites of rehydrated dried cranberries, all covered in a rich layer of gochujang garlic butter sauce?
There’s toasted sesame, brown sugar, butter, and a hint of heat? The garlic in the melted butter comes alive the moment it touches the hot pan?? Can you feel this???
You know those pre-packaged shredded brussels sprouts – the ones that are nearly thin enough for a salad, but (unfortunately) not quite? They work perfectly here. The mix of shredded sections and larger pieces is great for a fast roast in the oven and a soak in the gochujang butter sauce.
I’ve already included these in my Thanksgiving plans because, despite featuring some atypical Thanksgiving ingredients like soy sauce, sesame oil, and gochujang, I genuinely believe they harmonize well with everyone. They’re going to liven up the table, and I’m thrilled about it.
But don’t restrict these to a holiday meal – if I’m making them for a weeknight dinner, it’s alongside grilled chicken, salmon, or ideally/easily, a fried egg.
My daughters adore them. Bjork and I adore them. Our entire video crew devoured them together after filming this recipe. I hope you decide to whip these up.
Welcome To My Kitchen! Let’s Roast Some Brussels.
Roast the Brussels Sprouts.
425 for 15-20 minutes is all it takes!
Toast the Walnuts.
A quick few minutes in the oven adds extra flavor.
Prepare the Gochujang Butter.
Blend it together and await its moment of glory!
Add the Butter to the Pan.
As soon as the butter touches that warm pan… drop some of that butter on it. I’m telling you. Wow. That’s a fantastic moment.
Yum! You’re Finished!
Include any finishing touches you prefer – extra butter, toasted sesame seeds, or dried cranberries.
Brussels Sprouts with Gochujang Butter
Total Time:
30 minutesYield:
4 servings 1x
Description
Shredded roasted brussels sprouts adorned with toasted walnuts and bites of plumped dried cranberries, all enveloped by a rich coating of gochujang garlic butter sauce.
Ingredients
Units
Scale
Brussels Sprouts:
Gochujang Butter:
Instructions
- Preheat the oven to 425 degrees.
- Combine the butter ingredients – this can be prepared ahead of time, and the mixture can sit in the fridge until needed.
- Lay the brussels on a baking tray. Drizzle with oil and sprinkle with salt, then toss to coat. Roast for 15-20 minutes, until they turn golden, crispy, and tender.
- Incorporate the walnuts; place back in the oven for an additional 3-5 minutes to toast the walnuts. Take them out of the oven.
- Mix in the cranberries and butter while the pan remains warm; toss to combine.
- You’re all set! Yum! The butter will melt and envelop every crevice. It will smell divine and be a true delight to eat!
Notes
Salt: Typically, I would use more than 1/4 teaspoon when roasting vegetables – however, this dish becomes quite umami-rich and salty very quickly once you roast the brussels sprouts and incorporate the butter, so I suggest not adding any more until you taste and make final adjustments!
Brussels Sprouts: Look for “shaved” brussels sprouts – the best ones will have a somewhat chunky appearance (check the video)!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: roasted brussels sprouts, gochujang brussels sprouts. gochujang butter, vegetable side dish, roasted vegetables
Three Of My Favorite Cold-Weather Soups
**Brussels Sprouts Drenched in Spicy Gochujang Butter Sauce: A Delectable Combination of East Meets West**
Brussels sprouts, often misjudged and not fully appreciated, have experienced a culinary revitalization in recent times. Once considered a mere side dish as a tasteless, boiled vegetable, they are now a prominent ingredient in numerous creative recipes. One such creation captivating food lovers is **Brussels Sprouts Drenched in Spicy Gochujang Butter Sauce**. This daring and flavorful merging of Korean and Western culinary traditions raises the unassuming Brussels sprout to new standards, presenting a delightful fusion of spice, sweetness, and umami.
### The Key Ingredients
1. **Brussels Sprouts**:
Brussels sprouts belong to the cruciferous vegetable family, which encompasses cabbage, broccoli, and kale. Renowned for their slightly bitter flavor and firm, leafy texture, Brussels sprouts are filled with nutrients like fiber, vitamins C and K, and antioxidants. When roasted or sautéed, they achieve a wonderfully caramelized exterior that complements a wide array of sauces and seasonings.
2. **Gochujang**:
Gochujang is a fundamental ingredient in Korean cuisine, a fermented chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. It boasts a multi-layered flavor profile that melds heat, sweetness, and a rich umami depth. Gochujang provides an intense kick to dishes, but its spiciness is balanced by its inherent sweetness, making it an outstanding element for crafting well-rounded, flavorful sauces.
3. **Butter**:
With its creamy and indulgent character, butter is a quintessential Western ingredient that infuses depth and richness into sauces. When paired with gochujang, butter serves to soften the heat and create a smooth sauce that evenly coats the Brussels sprouts, ensuring every bite bursts with flavor.
### The Ideal Fusion: Gochujang Butter Sauce
The combination of gochujang and butter is a culinary match made in heaven. The spicy, tangy, and somewhat sweet notes of gochujang are enriched by the sumptuousness of butter, resulting in a sauce that is simultaneously opulent and assertive. This blend of Korean and Western flavors underscores the adaptability of both components, and when combined with roasted Brussels sprouts, the outcome is simply extraordinary.
### How to Prepare Brussels Sprouts Drenched in Spicy Gochujang Butter Sauce
#### Ingredients:
– 1 lb Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 2 tablespoons unsalted butter
– 1 tablespoon gochujang (adjust to your heat preference)
– 1 tablespoon soy sauce
– 1 tablespoon honey or maple syrup (optional, for added sweetness)
– 1 teaspoon rice vinegar (optional, for a tangy touch)
– Sesame seeds and chopped green onions, for garnish
#### Instructions:
1. **Roast the Brussels Sprouts**:
– Preheat your oven to 400°F (200°C).
– Toss the halved Brussels sprouts in olive oil, salt, and pepper.
– Spread them out in a single layer on a baking sheet and roast for 20-25 minutes or until they turn golden brown and crisp at the edges. Stir halfway through to ensure even cooking.
2. **Create the Gochujang Butter Sauce**:
– While the Brussels sprouts are roasting, melt the butter in a small saucepan over medium heat.
– Once melted, stir in the gochujang, soy sauce, honey (or maple syrup), and rice vinegar. Whisk until the sauce is smooth and well-mixed. Taste and adjust seasoning as necessary. If you prefer a milder sauce, lessen the amount of gochujang or add more honey to counterbalance the heat.
3. **Toss the Brussels Sprouts**:
– Once roasted perfectly, take the Brussels sprouts out of the oven and place them in a large mixing bowl.
– Drizzle the gochujang butter sauce over the Brussels sprouts and toss them until they are uniformly coated.
4. **Garnish and Serve**:
– Transfer the Brussels sprouts to a serving platter and top with sesame seeds and chopped green onions for added crunch and flavor.
– Serve immediately as a side dish or a standout main course.
### Why This Dish is a Hit
The charm of this dish lies in its harmony of tastes and textures. The roasted Brussels sprouts provide a crunchy, caramelized surface that perfectly contrasts with their tender interior. The gochujang butter sauce, with its spicy, sweet, and umami flavors, clings to the sprouts, ensuring every mouthful is packed with taste. The sprinkling of sesame seeds and green onions adds an extra layer of crunch and freshness.