If you’re craving a bold, flavorful vegetable dish, this Brussels sprouts recipe with gochujang butter is a must-try. Combining crispy roasted Brussels sprouts with a sweet, spicy, and savory sauce, this dish offers a satisfying mix of textures and flavors. Perfect as a side dish or a standout addition to any meal, it’s both easy to make and impressive to serve.
Why Brussels Sprouts Is a Flavor Powerhouse
When roasted, Brussels sprouts deliver a nutty, caramelized flavor, making them a perfect base for bold recipes. Their crisp texture contrasts beautifully with tender centers, creating a dynamic eating experience. Paired with gochujang butter, they soak up sweet, spicy, and savory flavors, elevating them to a whole new level. This versatility makes Brussels sprouts a standout ingredient for dishes that pack both flavor and texture in every bite.
Brussels Sprouts Ingredients
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
Brussels Sprouts Recipe: 6 Simple Steps to Follow
1. Prepare the Brussels Sprouts
Preheat your oven to 425°F. Arrange the shaved Brussels sprouts on a large baking sheet. Drizzle them with avocado or olive oil and sprinkle with salt. Toss the sprouts to ensure they’re evenly coated, then spread them in a single layer. This ensures they roast evenly, becoming golden and crisp in about 15-20 minutes.
2. Toast the Walnuts
Five minutes before the Brussels sprouts are done, scatter the walnuts onto the same baking sheet. Let them roast with the sprouts until the nuts become fragrant and lightly toasted. This quick step enhances the walnuts’ flavor, adding a warm, nutty crunch to the dish.
3. Make the Gochujang Butter
While the Brussels sprouts roast, prepare the sauce. Combine softened butter, gochujang, sesame oil, brown sugar, grated garlic, and soy sauce in a small bowl. Mix until the ingredients are fully incorporated, creating a smooth, vibrant red butter. Set it aside until needed.
4. Add the Butter and Cranberries
Once the Brussels sprouts and walnuts are out of the oven, toss in the dried cranberries while the pan is still warm. Immediately add dollops of the prepared gochujang butter to the pan. The heat will melt the butter, creating a glossy, rich sauce that coats every piece of vegetable, nut, and cranberry.
5. Toss Everything Together
Using a spatula or tongs, gently toss the roasted sprouts, walnuts, and cranberries in the melted butter until everything is well coated. The cranberries will soften slightly, and the walnuts will absorb some of the flavorful sauce, adding depth to every bite.
6. Serve and Enjoy
Transfer the dressed Brussels sprouts to a serving dish, scraping all the sauce from the pan. For an extra flourish, sprinkle toasted sesame seeds or a pinch of chili flakes on top. Serve warm as a side dish or as a hearty component of your main meal.