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.
Brussels Sprouts with Gochujang Butter
Total Time: 30 minutes
Yield: 4 servings
Print Recipe
Pin RecipeDescription
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.
Ingredients
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
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
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