Brussels Sprouts with Gochujang Butter
Nov 29, 2024 03:06 PM
These Are The Best Brussels Sprouts I’ve Ever Made.
And that is the truth of the matter.
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 Christmas menu because, while they have some non-traditional Christmas 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.
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
- 2 teaspoons toasted sesame oil
- 2 teaspoons brown sugar (optional)
- 1 small clove garlic, grated
- 1/2 teaspoon soy sauce
Total Time:
30 minutes
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