Brussels sprouts with gochujang butter

Photo: Pinch of Yum

Shaved sprouts roast into crispy shreds, then a soft butter of gochujang, sesame oil and garlic melts over them on the hot pan with walnuts and cranberries. It coats every nook.

From Lindsay Ostrom at Pinch of Yum · @pinchofyum

A flavored butter you make ahead turns a plain pan of sprouts into the dish people ask about.

You need

• 12 oz (340 g) shaved Brussels sprouts
• 1 tbsp avocado or olive oil
• 1/4 tsp salt
• 3/4 cup walnuts, roughly chopped
• 1/4 cup dried cranberries
• 4 tbsp salted butter, softened
• 1 1/2 tbsp gochujang sauce (such as Bibigo)
• 2 tsp toasted sesame oil
• 2 tsp brown sugar (optional)
• 1 small garlic clove, grated
• 1/2 tsp soy sauce

How to make it

1. Heat the oven to 425°F (220°C).
2. Make the gochujang butter: mash the soft butter, gochujang, sesame oil, brown sugar, garlic and soy sauce together with a fork until smooth. It keeps in the fridge for a week; let it soften before using.
3. Spread the shaved sprouts on a sheet pan, drizzle with the oil, sprinkle with the salt and toss. Roast 15 to 20 minutes, until golden and crisp at the edges and tender underneath.
4. Scatter the walnuts over and return the pan to the oven for 3 to 5 minutes, until the nuts smell toasted.
5. Take the pan out, add the cranberries and dot the butter all over while it's hot. Toss until the butter melts into every shred, and serve straight away.

Written in our own words from Lindsay Ostrom's recipe, with their quantities. The original: Brussels sprouts with gochujang butter, Pinch of Yum.

Follow Chef on Pinterest for every list as it lands.

More from the list