Finely shredded roasted brussels sprouts adorned with crunchy toasted walnuts and succulent dried cranberries, all generously coated with a decadent layer 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 genuine truth.
I’ve long thought of these beloved brussels sprouts as my all-time favorite, and they continue to hold that esteemed position in my heart.
But WOW THESE ARE ABSOLUTELY DELICIOUS! How could anything possibly rival tender, roasted, shredded brussels sprouts accented with toasted walnuts and juicy dried cranberries, all wrapped in a rich layer of gochujang garlic butter sauce?
We’re talking toasted sesame, brown sugar, buttery goodness, and a touch of spice! The garlic in the butter ignites the moment it hits the warm surface?? Can you feel it???
You know those pre-packaged shaved brussels sprouts that are nearly thin enough for a salad, but (unfortunately) just shy? They are perfect for this recipe. The mix of finely shredded pieces and larger chunks is fantastic for a rapid roast in the oven that allows them to soak in that gochujang butter sauce.
These have already made my Thanksgiving menu because, even though they incorporate some unconventional flavors for the holiday like soy sauce and sesame oil and gochujang, I genuinely believe they complement everything beautifully. They’re set to zest up the table, and I can’t wait.
But don’t think these are only for holiday meals – if I whip these up for a weeknight dinner, it’s usually alongside grilled chicken or salmon, or ideally / effortlessly – a fried egg.
My daughters adore them. Bjork and I enjoy them immensely. Our entire video crew devoured them together after filming this recipe. I hope you try these!
Welcome To My House! Let’s Roast Some Brussels.
Roast the Brussels Sprouts.
425 degrees for 15-20 minutes is all that’s required!
Add Walnuts to Toast.
A quick few minutes in the oven to enhance their deliciousness.
Get Down with the Gochujang Butter.
Combine it and await its glorious moment!
Add the Butter to the Pan.
The moment the butter meets that still-warm pan… add a dollop of that goodness right there. I assure you. Wow. That is a spectacular moment.
Yum! You’re Done!
Finish it however you like – with more butter, or toasted sesame seeds, or dried cranberries.
Brussels Sprouts with Gochujang Butter
Total Time:
30 minutesYield:
4 servings 1x
Description
Finely shredded roasted brussels sprouts adorned with crunchy toasted walnuts and succulent dried cranberries, all generously coated with a decadent layer of gochujang garlic butter sauce.
Ingredients
Units
Scale
Brussels Sprouts:
Gochujang Butter:
Instructions
- Preheat the oven to 425 degrees.
- Mix up the butter ingredients – this can be done in advance and the mixture just wait for you in the fridge.
- Arrange the brussels on a sheet pan. Drizzle with the oil and salt and toss to coat. Roast for 15-20 minutes, until golden, crispy, and tender.
- Add the walnuts; return to the oven for 3-5 minutes to get the walnuts toasted. Remove from the oven.
- Add the cranberries and butter while the pan is still warm; toss to combine.
- You’re done! Yum! The butter will melt and coat every nook and cranny. It’ll smell amazing and it’s such a delight to eat!
Notes
Salt: Normally I would use more salt than 1/4 teaspoon when roasting a vegetable – however, this dish gets very umami-rich and salty very quickly once you roast the brussels sprouts and add the butter, so I do not recommend adding any more than this until you’re tasting and making final adjustments!
Brussels Sprouts: You want to look for “shaved” brussels sprouts – the ideal ones will be somewhat chunky (see 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 Tossed in Spicy Gochujang Butter Sauce: A Bold Fusion of Flavors**
Brussels sprouts, once considered an afterthought on dinner plates, have experienced a culinary revival recently. No longer the overcooked, tasteless vegetable of childhood recollections, these petite cabbages are now embraced for their flexibility, nutty taste, and ability to harmonize beautifully with bold and surprising ingredients. One such combination that has captivated the culinary scene is Brussels sprouts enveloped in a spicy gochujang butter sauce—a dish that melds the earthy appeal of Brussels sprouts with the hot, umami-rich flavors of Korean cuisine.
### The Star Ingredients
#### Brussels Sprouts
Brussels sprouts belong to the cruciferous vegetable family, including broccoli, kale, and cabbage. Loaded with fiber, vitamins C and K, and antioxidants, these tiny green treasures are as nutritious as they are tasty. When roasted, sautéed, or pan-fried, their natural sugars caramelize, forming a crispy, golden-brown crust that contrasts delightfully with their tender interior.
#### Gochujang
Gochujang is a fermented chili paste from Korea created from red chili powder, glutinous rice, fermented soybeans, and salt. It has a multifaceted flavor profile that is at once spicy, sweet, savory, and slightly tangy. Its adaptability has made it a staple in Korean cuisine, and it has gained worldwide recognition as a vital ingredient in marinades, sauces, and dips.
#### Butter
Butter, with its rich creaminess, serves as the ideal medium to soften the heat of gochujang while elevating its umami richness. When melted and blended with the chili paste, it produces a sumptuous, silky sauce that clings to the Brussels sprouts, ensuring every bite bursts with flavor.
### The Recipe: A Step-by-Step Guide
Crafting Brussels sprouts tossed in spicy gochujang butter sauce is surprisingly straightforward, yet the outcome is a dish that exudes gourmet flair. Here’s the process:
#### Ingredients:
– 1 lb (450g) Brussels sprouts, trimmed and halved
– 2 tbsp olive oil
– Salt and pepper, to taste
– 2 tbsp unsalted butter
– 1 tbsp gochujang (adjust to taste for heat level)
– 1 tsp honey or maple syrup (optional, for additional sweetness)
– 1 tsp soy sauce
– 1 clove garlic, minced
– Sesame seeds and chopped green onions, for garnish
#### Instructions:
1. **Prepare the Brussels Sprouts**: Preheat your oven to 400°F (200°C). Combine the halved Brussels sprouts with olive oil, salt, and pepper, making sure they are well coated. Spread them on a baking sheet in a single layer.
2. **Roast**: Bake the Brussels sprouts for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy at the edges.
3. **Make the Gochujang Butter Sauce**: While the Brussels sprouts are roasting, melt the butter in a small pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the gochujang, soy sauce, and honey or maple syrup (if using). Mix until the sauce becomes smooth and slightly thickened. Remove from heat.
4. **Combine**: Once the Brussels sprouts are done roasting, transfer them to a large mixing bowl. Drizzle the gochujang butter sauce over the sprouts and toss to ensure they are well-coated.
5. **Garnish and Serve**: Plate the Brussels sprouts and sprinkle with sesame seeds and chopped green onions for a burst of color and texture. Serve immediately, either as a side dish or as a main course with rice or noodles.
### Why This Dish Works
The brilliance of this dish lies in the harmony of flavors and textures. The natural sweetness of the roasted Brussels sprouts pairs perfectly with the spicy and savory notes of the gochujang butter sauce. The butter contributes a creamy richness that balances the heat, while the soy sauce and garlic offer depth and complexity. The sesame seeds and green onions add not only visual appeal but also a nutty crunch and refreshing brightness.
### Variations and Tips
– **Add Protein**: For a more substantial meal, mix in some crispy bacon, grilled chicken, or tofu cubes.
– **Go Vegan**: Substitute the butter with plant-based butter or coconut oil and opt for a vegan-friendly gochujang.
– **Increase Heat**: If you love spice, consider adding a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
– **Play with Garnishes**: Try topping the dish with crushed peanuts, fried shallots, or a drizzle of sesame oil for additional flavor layers.
### Serving Suggestions
Brussels sprouts tossed