Roasted Brussels Sprouts with Gochujang Butter: A Flavorful Side Dish
Brussels sprouts never tasted this good! Crispy roasted Brussels sprouts are tossed with toasted walnuts, plump dried cranberries, and a rich gochujang garlic butter sauce. This dish is a perfect blend of sweet, spicy, and savory flavors, making it a must-try for any meal.
Why You’ll Love This Recipe
If you think Brussels sprouts are boring, this recipe will change your mind! The bold gochujang butter adds an irresistible kick, while the walnuts provide crunch and the cranberries bring a hint of sweetness. Whether it’s a weeknight dinner or a holiday side dish, this recipe is sure to impress.
Ingredients You’ll Need
For the Brussels Sprouts:
- 12 ounces shaved Brussels sprouts
- 1 tablespoon avocado or olive oil
- 1/4 teaspoon salt
- 3/4 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
For the Gochujang Butter:
- 4 tablespoons salted butter, softened
- 1 1/2 tablespoons gochujang sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons brown sugar (optional)
- 1 small clove garlic, grated
- 1/2 teaspoon soy sauce
Step-by-Step Instructions
1. Roast the Brussels Sprouts
Preheat the oven to 425°F (220°C). Spread the shaved Brussels sprouts on a baking sheet, drizzle with olive oil, sprinkle with salt, and toss well. Roast for 15-20 minutes until they are golden brown and crispy.
2. Toast the Walnuts
Once the Brussels sprouts are nearly done, sprinkle walnuts over them and return to the oven for another 3-5 minutes. The toasting process enhances their nutty flavor.
3. Prepare the Gochujang Butter
While the Brussels sprouts are roasting, mix the softened butter, gochujang sauce, toasted sesame oil, brown sugar, garlic, and soy sauce in a small bowl. Stir until smooth.
4. Coat with the Gochujang Butter
Remove the Brussels sprouts and walnuts from the oven and immediately add the cranberries and gochujang butter. Toss everything together until evenly coated.
5. Serve and Enjoy
Transfer the Brussels sprouts to a serving bowl. For extra flavor, sprinkle with toasted sesame seeds or an extra drizzle of melted butter. Serve warm and enjoy!
Perfect Pairings for This Dish
- Main Courses: Serve alongside grilled chicken, salmon, or a juicy steak.
- Vegetarian Options: Pair with a fried egg or tofu for a complete meal.
- Holiday Dinners: A great side dish for Thanksgiving, Christmas, or any festive gathering.
Tips for the Best Brussels Sprouts
- Use shaved Brussels sprouts for the perfect blend of crispy edges and tender bites.
- Don’t over-salt—the gochujang butter already has plenty of seasoning.
- Roast in a single layer to ensure even crispiness.
- Adjust the spice level by adding more or less gochujang sauce.
Frequently Asked Questions
What is gochujang, and where can I buy it?
Gochujang is a Korean fermented chili paste with a sweet-spicy flavor. You can find it in the Asian section of most grocery stores or online.
Can I make this recipe ahead of time?
Yes! Roast the Brussels sprouts and prepare the gochujang butter in advance. Reheat and toss together before serving.
What can I use instead of walnuts?
You can substitute pecans, almonds, or sunflower seeds for a different texture.
Can I make this recipe vegan?
Absolutely! Just swap butter for vegan butter or olive oil.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven for the best texture.
Reference Links
[1] https://www.bibigo.com/gochujang-sauce
[2] https://www.seriouseats.com/how-to-toast-nuts
[3] https://www.bonappetit.com/story/how-to-roast-brussels-sprouts