Brussels Sprouts with Gochujang Butter Recipe
Introduction
This roasted Brussels sprouts recipe is elevated with a spicy-sweet gochujang butter that adds a rich, savory kick. Tossed with toasted walnuts and dried cranberries, it’s a perfect balance of textures and flavors for a vibrant side dish.
Ingredients
- 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
- 4 tablespoons salted butter, softened
- 1 1/2 tablespoons gochujang sauce (such as Bibigo)
- 2 teaspoons toasted sesame oil
- 2 teaspoons brown sugar (optional)
- 1 small clove garlic, grated
- 1/2 teaspoon soy sauce
Instructions
- Step 1: Preheat your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts.
- Step 2: Combine the softened butter with gochujang sauce, toasted sesame oil, brown sugar (if using), grated garlic, and soy sauce in a small bowl. Mix well and set aside or refrigerate until ready to use.
- Step 3: Spread the shaved Brussels sprouts on a baking sheet. Drizzle with avocado or olive oil and sprinkle with salt. Toss to evenly coat the sprouts.
- Step 4: Roast the Brussels sprouts in the oven for 15 to 20 minutes, until they are golden, crispy on the edges, and tender inside.
- Step 5: Add the roughly chopped walnuts to the baking sheet and return it to the oven for an additional 3 to 5 minutes to toast the nuts lightly.
- Step 6: Remove the pan from the oven and immediately add the dried cranberries and gochujang butter. Toss everything together while the pan is still warm to coat the sprouts evenly with the flavorful butter.
- Step 7: Serve warm and enjoy the spicy, nutty, and slightly sweet combination in every bite!
Tips & Variations
- For a nuttier flavor, try substituting walnuts with pecans or almonds.
- If fresh Brussels sprouts are not available, you can use frozen shaved sprouts—just adjust roasting time slightly.
- Adding a squeeze of fresh lemon juice before serving brightens the dish beautifully.
- To make this vegan, replace butter with a plant-based alternative and use a vegan soy sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to keep the Brussels sprouts crisp and to melt the butter again. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the gochujang butter in advance?
Yes, the gochujang butter can be mixed ahead of time and stored in the refrigerator. Bring it to room temperature before tossing with the warm sprouts for easy coating.
What if I don’t have gochujang sauce?
If you don’t have gochujang, you can substitute with a mix of chili paste and a touch of miso paste or soy sauce for a similar depth of flavor and heat, though the taste will be slightly different.
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Brussels Sprouts with Gochujang Butter Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This vibrant Brussels Sprouts with Gochujang Butter recipe combines roasted Brussels sprouts with a spicy, savory-sweet Korean-inspired butter sauce. Toasted walnuts and dried cranberries add texture and bursts of flavor, making it a perfect side dish for any meal. The gochujang butter melts into the warm sprouts, coating them in rich, spicy goodness with a hint of sweetness from brown sugar and a nutty touch of sesame oil.
Ingredients
Vegetables
- 12 ounces shaved Brussels sprouts
Seasonings and Oils
- 1 tablespoon avocado or olive oil
- 1/4 teaspoon salt
Nuts and Fruits
- 3/4 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
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
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to prepare for roasting the Brussels sprouts.
- Prepare the gochujang butter: In a small bowl, combine the softened salted butter with gochujang sauce, toasted sesame oil, brown sugar (optional), grated garlic, and soy sauce. Mix thoroughly until all ingredients are well incorporated. This can be made ahead and chilled in the fridge.
- Coat the Brussels sprouts: Place the shaved Brussels sprouts on a sheet pan. Drizzle them with avocado or olive oil and sprinkle with salt. Toss well to ensure even coating for roasting.
- Roast the Brussels sprouts: Roast the sprouts in the preheated oven for 15 to 20 minutes until they become golden, crispy, and tender.
- Add and toast walnuts: Sprinkle the roughly chopped walnuts over the roasting Brussels sprouts. Return the pan to the oven for an additional 3 to 5 minutes to toast the walnuts lightly.
- Combine with cranberries and gochujang butter: Remove the pan from the oven and immediately add the dried cranberries and the prepared gochujang butter. Toss everything together while still warm so the butter melts and coats the Brussels sprouts thoroughly.
- Serve and enjoy: The dish is now ready to serve. Enjoy the rich, spicy, nutty, and sweet flavors melding in every bite.
Notes
- For a nuttier flavor, consider lightly toasting the walnuts before chopping.
- Adjust the amount of gochujang sauce based on your preferred spice level.
- You can substitute dried cranberries with raisins or chopped dates for a different sweetness profile.
- Serve immediately to enjoy the gochujang butter melted over the warm sprouts.
- Leftovers can be stored in the refrigerator and reheated gently on the stovetop or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean Fusion
Keywords: Brussels sprouts, gochujang butter, roasted vegetables, Korean sauce, walnuts, dried cranberries, side dish
