Introduction
Oh, Thanksgiving flashbacks! Remember those boiled Brussels sprouts that tasted like… well, not much? Well, I’m here to tell you that Brussels sprouts can be absolutely magical, and this recipe for Gochujang Butter Brussels Sprouts is proof. It’s a flavor explosion that will have even the most skeptical sprout-hater asking for seconds. Seriously, it’s so easy and unbelievably delicious, you’ll wonder where this recipe has been all your life!
Why You’ll Love This Recipe
- Fast: Ready in under 25 minutes from start to finish!
- Easy: Minimal prep and simple steps, perfect for weeknights or holiday feasts.
- Giftable: Make a batch and portion into cute jars for a unique edible gift!
- Crowd-pleasing: The sweet, spicy, and savory flavors are a guaranteed hit with everyone.
Ingredients
Let’s gather our goodies! This recipe is all about simple, impactful ingredients that come together to create something truly special.
- 12 ounces shaved Brussels sprouts: You can buy them pre-shaved to save even more time, or just give whole sprouts a quick shave yourself. It’s the secret to getting them nice and crispy!
- 1 tablespoon avocado or olive oil: Our trusty friend for getting that perfect roast.
- 1/4 teaspoon salt: Just enough to bring out all those amazing flavors.
- 3/4 cup walnuts, roughly chopped: For a delightful crunch and nutty depth.
- 1/4 cup dried cranberries: These little gems add a pop of sweetness and chewiness that balances the spice perfectly.
For the Gochujang Butter:
This is where the magic happens, folks!
- 4 tablespoons salted butter, softened: Softened butter makes it super easy to mix everything together.
- 1 1/2 tablespoons gochujang sauce: This is the star! It’s a Korean chili paste that’s savory, slightly sweet, and has a wonderful kick. You can find it at most Asian markets or the international aisle of your grocery store.
- 2 teaspoons toasted sesame oil: Adds a beautiful nutty aroma and flavor that complements the gochujang.
- 2 teaspoons brown sugar (optional): If you like it a little sweeter, a touch of brown sugar really rounds out the flavors.
- 1 small clove garlic, grated: Fresh garlic is always best! Grating it makes sure it blends in smoothly.
- 1/2 teaspoon soy sauce: For an extra layer of umami and saltiness.
How to Make It
Alright, kitchen helpers, let’s get cooking! This is so straightforward, you’ll be amazed.
- Preheat your oven: Get it nice and toasty at 400°F (200°C). This heat is crucial for getting those sprouts perfectly roasted.
- Prep the sprouts: On a baking sheet (use parchment paper for easy cleanup – my secret weapon!), toss your shaved Brussels sprouts with the avocado or olive oil and that pinch of salt. Give them a good mix so they’re all coated.
- First roast: Pop that baking sheet into the preheated oven for about 10 minutes. We’re just getting them started here.
- Whip up the Gochujang Butter: While your sprouts are having their first spa treatment in the oven, grab a small bowl. Combine all the Gochujang Butter ingredients – the softened butter, gochujang, sesame oil, brown sugar (if using), grated garlic, and soy sauce. Mix it all up until it’s beautifully combined. It’ll be this gorgeous orangey-red color!
- Add the crunch and chew: Carefully pull the baking sheet out of the oven. Scatter your chopped walnuts and dried cranberries over the sprouts. Give everything a gentle toss right there on the sheet to get them mingled.
- Butter them up: Dollop your magical Gochujang Butter all over the sprouts, walnuts, and cranberries. Gently toss everything together on the baking sheet to ensure every single sprout gets coated in that glorious, spicy butter.
- Second roast: Back into the oven they go for another 5-7 minutes. Keep an eye on them – you want the sprouts to be tender and have those lovely little crispy, charred edges. That’s the sign of perfection!
Substitutions & Additions
Feeling creative? I love that! Here are a few ways you can make this recipe your own:
- Nuts: Pecans or slivered almonds would be delicious substitutes for walnuts.
- Dried Fruit: Dried cherries or even some chopped dried apricots could add a different kind of fruity sweetness.
- Heat Level: If you’re sensitive to spice, start with a tablespoon of gochujang and add more to taste. If you love heat, feel free to add a little extra!
- Umami Boost: A tiny splash of fish sauce in place of or in addition to the soy sauce can add another layer of savory goodness.
- Citrus Zest: A little lime or orange zest added to the Gochujang Butter would be a fantastic bright addition.
Tips for Success
A few little secrets to make sure your Gochujang Butter Brussels Sprouts turn out perfectly every time!
- Don’t overcrowd the pan: Make sure your Brussels sprouts have a little space on the baking sheet. If they’re piled up, they’ll steam instead of roast, and we want that crispiness!
- Shaved is best for crispiness: While you can use whole or halved sprouts, shaving them really helps them get that lovely texture and soak up the flavors.
- Prep Ahead: You can make the Gochujang Butter mixture a day in advance and store it in the fridge. Just let it soften a bit at room temperature before using.
- Watch for burning: Roasting can happen quickly! Keep an eye on the sprouts during the last few minutes to ensure they don’t burn.
How to Store It
Leftovers? Lucky you! These sprouts are still delicious the next day, though they might lose a little of their crispness. Store them in an airtight container in the refrigerator for up to 3 days.
FAQs
Can I make this ahead of time?
You can make the Gochujang Butter mixture ahead of time, but it’s best to roast the sprouts closer to when you plan to serve them for the freshest, crispiest texture.
Is Gochujang very spicy?
Gochujang has a mild to moderate heat, with a savory and slightly sweet flavor profile. You can adjust the amount to your personal preference for spiciness.
What can I serve these with?
These are fantastic as a side dish for almost anything! They pair beautifully with roasted chicken, grilled steak, salmon, or even as part of a larger holiday meal spread.
Can I use frozen Brussels sprouts?
While fresh, shaved Brussels sprouts are ideal for achieving the best texture, you can try using frozen, thawed, and thoroughly patted-dry Brussels sprouts. You might need to adjust the roasting time slightly.
Spicy Gochujang Butter Brussels Sprouts
Equipment
- Baking Sheet Parchment paper for easy cleanup is recommended
- Small bowl
Ingredients
Main Ingredients
- 12 ounces shaved Brussels sprouts Can buy pre-shaved or shave whole sprouts
- 1 tablespoon avocado or olive oil For roasting
- 0.25 teaspoon salt To bring out flavors
- 0.75 cup walnuts Roughly chopped
- 0.25 cup dried cranberries
Gochujang Butter
- 4 tablespoons salted butter Softened
- 1.5 tablespoons gochujang sauce Korean chili paste
- 2 teaspoons toasted sesame oil
- 2 teaspoons brown sugar Optional, for sweetness
- 1 small clove garlic Grated
- 0.5 teaspoon soy sauce
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss shaved Brussels sprouts with avocado or olive oil and salt. Ensure they are all coated.12 ounces shaved Brussels sprouts
- Roast in the preheated oven for about 10 minutes.
- While sprouts roast, combine softened butter, gochujang sauce, sesame oil, brown sugar (if using), grated garlic, and soy sauce in a small bowl until well combined.12 ounces shaved Brussels sprouts
- Carefully remove the baking sheet from the oven. Scatter chopped walnuts and dried cranberries over the sprouts and toss gently.12 ounces shaved Brussels sprouts
- Dollop the Gochujang Butter over the sprouts, walnuts, and cranberries. Gently toss everything on the baking sheet to coat.12 ounces shaved Brussels sprouts
- Return the baking sheet to the oven for another 5-7 minutes, or until sprouts are tender and have crispy, charred edges.