Brussels Sprouts with Gochujang Butter

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• Why I Love This Recipe
• Visual Walk-Through of the Recipe

• Video
• Frequently Asked Questions
• Ratings

Watch How To Make These Brussels Sprouts

These Are The Best Brussels Sprouts I’ve Ever Made.

And that is the truth of the matter.

I’ve always considered these house favorite brussels sprouts my favorite of all time, and they are still holding their place in my life.

But OY THESE ARE SO GOOD! How could anything compete with shredded tender, roasty brussels sprouts flecked with toasted walnuts and bites of plumped dried cranberries and blanketed with a luscious sheen of gochujang garlic butter sauce?

There’s toasted sesame, brown sugar, butter, and a hit of spiciness? The garlic in the butter lights up as soon as it hits the warm pan?? Are you feeling this???

You know those store-bought shaved brussels sprouts – the ones that are almost thin enough for a salad, but (sadly) not quite? They are perfect here. The combination of shreddy peices and bigger chunks are ideal for a quick roast in the oven and a soak in gochujang butter sauce.

I’ve already placed these on my Thanksgiving menu because, while they have some non-traditional Thanksgiving flavors like soy sauce and sesame oil and gochujang, I really think they play well with everybody. They’re going to wake up the table and I’m excited about it.

But don’t feel limited to a holiday meal for these – if I’m making these for a weeknight meal, it’s with some grilled chicken or salmon, or – ideally / easily – a fried egg.

My girls love them. Bjork and I love them. Our whole video team demolished them together after our shoot for this recipe. I hope you make these ones.

Welcome To My House! Let’s Roast Some Brussels.

1

Roast the Brussels Sprouts.

425 for 15-20 minutes is all you need!

2

Add Walnuts to Toast.

Just a few minutes in the oven to get extra yummy.

3

Get Down with the Gochujang Butter.

Mix it up and wait for its big moment!

4

Add the Butter to the Pan.

As soon as the butter hits that stil-warm pan… dollop some of that butter on there. I’m telling you. Dang. That is a good, good moment.

4

Yum! You’re Done!

Add whatever finishers you like – more butter, or toasted sesame seeds, or dried cranberries.

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Brussels Sprouts with Gochujang Butter

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• Author: Lindsay
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Shredded roasty brussels sprouts flecked with toasted walnuts and bites of plumped dried cranberries, and blanketed with a luscious sheen of gochujang garlic butter sauce.

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Ingredients

Units

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

Gochujang Butter:

• 4 tablespoons salted butter, softened
• 1 1/2 tablespoons gochujang sauce, like this one (Bibigo)
• 2 teaspoons sesame oil
• 2 teaspoons brown sugar (optional)
• 1 small clove garlic, grated
• 1/2 teaspoon soy sauce

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Instructions

1. Preheat the oven to 425 degrees.
2. Mix up the butter ingredients – this can be done in advance and the mixture just wait for you in the fridge.
3. 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.
4. Add the walnuts; return to the oven for 3-5 minutes to get the walnuts toasted. Remove from the oven.
5. Add the cranberries and butter while the pan is still warm; toss to combine.
6. 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

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Three Of My Favorite Cold-Weather Soups

Spicy Short Rib Noodle Soup

Chicken Tortilla Soup

Crockpot Chicken Gnocchi Soup

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Incredible Arancini

This recipe is sponsored by DeLallo!

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In This Post

• Jump To The Recipe
• Why I Love This Recipe
• Visual Walk-Through of the Recipe

• Video
• Frequently Asked Questions
• Ratings

Watch How To Make Arancini

This Is A Recipe You Make Once Per Year.

I first made arancini a couple years ago for a dinner party around the holidays, and now I have thought about it again, and made it again, every year since.

Arancini is the Italian dish of balls of creamy risotto packed with mozzarella cheese and fried to golden stuffed perfection.

Guys, this is not a practical food to make. This is not a fast, everyday dinner. This is the opposite of that. We are first making risotto (a bit tiresome in and of itself) and then rolling it up with mozzarella cheese, breading it, frying it, and dunking it, hot and melty, into a red sauce.

This is a recipe for special occasions and hence why I only make this once a year. But when I do make it… oh my gosh.

I made it a bit early this year – had to for this recipe post and video! woe is me! – but it usually holds its place on my mental calendar for the week between Christmas and New Year’s. It’s people hanging out, it’s a spirit of frivolity, it’s something to celebrate.

But ultimately it’s the desire to pull apart a crispy, golden ball of creamy risotto stuffed with molten, melty cheese and dunk it into a rich red sauce. I can’t even. It’s so good. Lick fingers and repeat.

If you’ve never had arancini, I can’t wait for you to make this.

Welcome To My Home! Let’s Make Arancini!

1

Cook the Risotto.

This is the part where I tell you you might want to double the recipe because the risotto in and of itself is so good that you’ll want to eat it right here and now. Go ahead. Double it. We’re using DeLallo arborio rice here – only the best Italian products for our Italian recipes here on POY!

2

Chill the Risotto.

Press it onto a baking sheet lined with parchment. Yes, it looks like rice krispie bars. You’re doing it right. Pop that into the fridge for a bit.

3

Roll It Up.

Tuck a cube of cheese inside a little piece of risotto and roll it up into a little surprise ball. Get your hands wet to prevent sticking.

4

Prep For Frying.

Dredge the balls in flour, egg, and panko.

5

Fry Those Little Guys.

We want them gloriously golden brown!

6

You’re Done! Yum!

Oh my actual goodness. Get into this.

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Incredible Arancini

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• Author: Lindsay
• Total Time: 1 hour 45 minutes
• Yield: about 15 balls

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Description

This is the best arancini! Creamy risotto packed with melty mozzarella cheese, and fried to golden stuffed perfection.

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Ingredients

Units

For the Risotto:

• 4 tablespoons butter, divided
• half of a yellow onion, finely diced
• 4 garlic cloves, thinly sliced or minced
• 1 cup arborio rice (DeLallo is the best!)
• 1 teaspoon kosher salt
• 1/2 cup dry white wine
• 3 1/2 cups chicken broth, warmed (see notes)
• 1 cup grated Parmesan cheese
• a bit of lemon zest (1-2 teaspoons)
• 1/4 cup heavy cream
• pepper to taste

For Frying the Arancini:

• a block of low moisture Mozzarella cheese, cut into small cubes
• 2 cups panko, crushed in a food processor (optional on the crushing but it makes for a finer crisp)
• 1/2 cup flour
• 2 eggs, whisked
• vegetable oil or canola oil for frying

For the Sauce:

• Your favorite store-bought tomato sauce, or arrabbiata sauce for something spicy.

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Instructions

1. Start The Risotto: Melt 2 tablespoons butter in a large skillet. Sauté the onion and garlic until translucent. Add the arborio rice and salt; let it toast a bit to turn lightly golden brown.
2. Simmer The Risotto: Add the wine; let it sizzle out. Add the broth, about one cup at a time, stirring gradually as you let it simmer. We want the liquid to be absorbed slowly after each addition. This process will take about 15-20 minutes and you’ll be left with something that looks like slightly creamy rice.
3. Make It Creamy and Cheesy: Add the remaining 2 tablespoons butter, Parmesan, lemon zest, cream, and pepper to taste. IT’S DELICIOUS ALREADY. Try not to eat the whole thing. 
4. Chill: Spread the risotto onto a baking sheet lined with parchment paper. Chill for about an hour. 
5. Form Into Balls: Take a small piece of the chilled risotto and press it into your palm. Tuck a cube or two of mozzarella cheese in there, and wrap the risotto around it into a ball.
6. Dredge Risotto Balls: Dip the balls into the flour (shaking off excess), then the eggs, then the panko. 
7. Fry The Arancini: Heat the oil (3-5 cups depending on pan size) over medium high heat. When the oil is hot (350 degrees is ideal if you have a thermometer), add the arancini. It should bubble a bit and start to turn golden brown. Flip and brown on the other side. 
8. Finish and Serve: Place on paper towel lined plates to drain excess oil. Sprinkle with salt. Dip in your sauce of choice and OH MY GOODNESS they are so so so good. Your efforts paid off.

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Deep Fry
• Cuisine: Italian

Keywords: arancini, fried risotto, fried appetizer, italian appetizer, risotto

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! 🌟

Frequently Asked Questions About Making Arancini

Would this work with another type of rice?

True arancini is made with risotto (arborio rice)! That said, if you wanted to press rice balls together with some cheese inside, the same concept would work with just about any other type of rice as long as it sticks together.

Would this work with another type of cheese?

Yes! Just about any type of cheese you like will work here. I would suggest something low-moisture and meltable like provolone or gruyere. The cheese also impacts the flavor so choose something that will give you the taste you’re looking for.

Can you make this ahead of time and reheat it? How would you reheat?

Yes, you can refrigerate at almost any stage – I would suggest rolling the risotto with the mozzarella, and refrigerating the balls. From there, when you’re ready to serve, you can dredge and fry them.

Can you freeze these?

Yes – I would go through the entire process, including dredging, and freeze them before frying. Then pull them out of the freezer to pop in the fryer, air fryer, or oven to finish.

Can you air fry arancini?

Yes – I would air fry at 350-375 degrees for about 10 minutes, spritzing them with a bit of oil and flipping halfway.

Three More Ways To Love Risotto

Pesto Shrimp and Parmesan Risotto

Oven Risotto with Mushrooms

Creamy Tomato Risotto

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Thank you to DeLallo for sponsoring this recipe!

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