Brussels Sprouts with Gochujang Butter
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.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 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
- 4 tablespoons salted butter, softened
- 1 1/2 tablespoons gochujang sauce, like this one (Bibigo)
- 2 teaspoons toasted sesame oil
- 2 teaspoons brown sugar (optional)
- 1 small clove garlic, grated
- 1/2 teaspoon soy sauce
Steps
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!
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