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I made these tonight and they’re outstanding!! I used dried cherries instead of cranberries and highly recommend.
Denise
Watch How To Make These Brussels Sprouts
These Are The Best Brussels Sprouts I’ve Ever Made.
And that is the truth of the matter.
I’ve always considered these house favorite brussels sprouts my favorite of all time, and they are still holding their place in my life.
But OY THESE ARE SO GOOD! 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 Thanksgiving menu because, while they have some non-traditional Thanksgiving 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.
My girls love them. Bjork and I love them. Our whole video team demolished them together after our shoot for this recipe. I hope you make these ones.
Welcome To My House! Let’s Roast Some Brussels.
1
Roast the Brussels Sprouts.
425 for 15-20 minutes is all you need!
2
Add Walnuts to Toast.
Just a few minutes in the oven to get extra yummy.
3
Get Down with the Gochujang Butter.
Mix it up and wait for its big moment!
4
Add the Butter to the Pan.
As soon as the butter hits that stil-warm pan… dollop some of that butter on there. I’m telling you. Dang. That is a good, good moment.
4
Yum! You’re Done!
Add whatever finishers you like – more butter, or toasted sesame seeds, or dried cranberries.
Brussels Sprouts with Gochujang Butter
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
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.
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, like this one (Bibigo)
- 2 teaspoons toasted sesame oil
- 2 teaspoons brown sugar (optional)
- 1 small clove garlic, grated
- 1/2 teaspoon soy sauce
Instructions
- 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!
Notes
Salt: Normally I would use more salt than 1/4 teaspoon when roasting a vegetable – however, this dish gets very umami-rich and salty very quickly once you roast the brussels sprouts and add the butter, so I do not recommend adding any more than this until you’re tasting and making final adjustments!
Brussels Sprouts: You want to look for “shaved” brussels sprouts – the ideal ones will be somewhat chunky (see video)!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: roasted brussels sprouts, gochujang brussels sprouts. gochujang butter, vegetable side dish, roasted vegetables
YUM! I made these w/o the nuts and cranberries, and WOW, that gochujang butter is genius!
Welllllll, this time I m going to have to disagree on something. While these were tasty, I wouldn’t recommend these AT ALL for Thanksgiving. They are pretty powerfully flavored, and I don’t think they play well with standard Thanksgiving foods. Now, having said that, I’m sure Lindsay’s Thanksgiving foods aren’t ‘standard’. These kinda overtook my palate, and so I couldn’t really enjoy much of anything else on the plate. I’d probably make them again, just not for Thanksgiving. Just my thoughts in case someone else is of like mind. HOWEVER, I do love everything I’ve ever made from this site.
Always a hit! I made these for some friends, and they all said they were the best brussels sprouts they had ever tasted. So unique and delicious.
We absolutely love this recipe. The whole family begs to eat it multiple nights of the week. It’s our favourite way to prepare brussel sprouts!!! Thank you so much!!!
Just made this and am sitting here repeating “this is so good!” over and over. My butter wasn’t super soft so I ended up barely mixing the butter ingredients, pouring it all on the sheet pan, and placing in the oven for a couple minutes to melt. I also used gochujang paste (Mother In Law’s brand) rather than sauce and it worked great. Will definitely make again!
If I could give this a 20 out of 10, I most definitely would. Made these for dinner last night. My husband can’t stop talking about them. Thankfully, I made enough to have leftovers 😜
This is an amazing recipe! I made it when my parents were visiting and I was worried it might be too spicy for my mom, but even she loved it! I could only find paste so used the link you suggested to make it into a sauce only changing your brown sugar to maple syrup like the sauce recipe for fewer ingredients and it worked great! I have subsequently made it and just double the sesame oil and have continued to sub maple syrup for the brown sugar with straight paste and its worked great!
I’ve made a variation on this recipe multiple times and loved it every single time. To cut the calories, I reduce the butter by half for a pound of Brussels sprouts and don’t find the flavor lacking. I’ve also done the sprouts halved in the air fryer with the same butter and accompaniments with good results as well if you’re in a crunch for time. My go to additions are pumpkin seeds and dried cherries. 😘
These were outstanding!! Paired perfectly with the gochujang chicken ramen recipe!
I am cutting out salt from my diet, can I not use salt or soy sauce or butter?
You could do that, but it will affect the flavor of the sprouts and texture of the butter sauce.
Yum
10/10!! These Brussel sprouts were delicious. We blanched them before baking & it gave them the best texture! A little tip we got from That Dude Can Cook. These are going to be a staple side in our house.
We’ve made these three times so far. They’re so yummy, they’re practically addictive. I usually half the butter and use olive oil for half, use maple instead of brown sugar, use Gochujang flakes instead of sauce, and add some coconut aminos. Turns out amazing every time. Will definitely keep this in the rotation. Thanks, Lindsay! 🙏🙏
This was a stand out side dish in our house. It came together quickly and was absolutely delicious.
I saved some of the butter to use as a compound butter on steak and it was incredible.
Delicious and easy. Grabbed the last bag – on sale – of shaved brussels sprouts – and made this tonight as written. Tossed a few goji berries in with the cranberries, just because I had some on hand. I might try it without the brown sugar next time, just to see. Thanks for another winner.
These were great! I’m going to try them with whole (cut in half) Brussel Sprouts next. They felt like more of a topping to something than a side dish, so I think having halved brussel sprouts will make it more of a side dish.
This was so good. I didn’t check my cabinets beforehand so I had to leave out the sesame oil and cranberries. I also had to sub cashews for the walnuts. I can’t wait to try it again with all of the recommended ingredients. Highly recommend!
So good! My husband loved them!
I loved how crispy these brussels sprouts turned out. I wish I had saved some of the butter to pour on afterward to up the flavor
Brussels are a hit or a miss for me, and these are definitely a hit! A unique flavor that feels festive, very delish!
So good! I was skeptical of the dried cranberries, but they really work, don’t skip them!
I made these for the holiday cooking club and they were delicious. My husband complained of the smell when they were cooking (he is not a Brussels sprout fan)and he missed out by not trying them. My daughter and I enjoyed them though. I think next time I will try it with less butter so the other flavors stand out more.
Made this recipe for dinner tonight and it was the perfect side for some steaks. I will definitely make these again and again.
I found the Gochujang sauce, but it wasn’t gluten free so I substituted siracha and it was good! Nice to have a different spin on brussel sprouts.
The sweet and spicy elements are addicting, and the crunch of the walnuts and tang of the cranberries make the perfect bite!