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.
Brussels Sprouts with Gochujang Butter
Featured comment
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
Units
Scale
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
Three Of My Favorite Cold-Weather Soups
November 19, 2024
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
I am STOKED to make these!!! Gochujang has become one of my favorite ingredients due to this site. We especially love your saucy gochujang noodles!
One question for this recipe: do you use regular sesame oil or toasted sesame oil?
Hi Megan! We like to use toasted sesame oil. Enjoy!
Any subs for cranberries? Would it be okay to just leave them out?
You could try dried cherries, or maybe golden raisins. Totally ok to leave out too!
What’s a substitute for gochujang sauce bc I can’t find it where I live
Hi Victoria! You could try sriracha or hoisin sauce.
I don’t have a wide selection of options for Gochujang in my small town either and I ordered it from Amazon. Totally worth the wait to get it in for this!!
Very nice recipe chef 👍👌👏. Thank you for your effort 🌻🌞😎
Made this last night! So delicious. Thank you.
I didn’t have cranberries but I added goat cheese with cranberries.
Glad to hear it, Cheryl!
I love brussel sprouts and try to find new ways to prepare them. This recipe sounds really great and I can’t wait to give it a try!
this is really delicious – it’ll be a side for Thanksgiving (something a bit different this year)
Excited to try! How much gochujang paste would you suggest using if you don’t have sauce?
We haven’t tried this with paste! You’ll probably want to make a sauce from the paste like this one.
I made these tonight and they’re outstanding!! I used dried cherries instead of cranberries and highly recommend.
LOVED THESE!!!
I used paste in the same amount, chopped mixed nuts and it turned out phenomenal. Eating it with bang bang salmon!
Glad you enjoyed it, Margaret!
Just made these and they were delicious!! Probably the best sprouts I’ve ever had. I could not find the Gochujang at my local grocery store. I substituted chili crisp and still loved it. Thank you for a new side dish recipe
I plan on making these for Thanksgiving. I usually make my sides the night before and reheat while the turkey is resting. So you think I could make these ahead and reheat – or do you think it would make them soggy?
I added this to our thanksgiving menu and am so glad I did! I couldn’t find shaved brussels but sliced full sized ones then followed the recipe. Definitely the only recipe we need for sprouts anymore, just super tasty!
I made these for my family’s Thanksgiving and they were a huge hit. They are so easy and so delicious. I wasn’t sure about the cranberries but followed the recipe exactly and I’m so glad I did. They added the perfect sweetness and texture. Will definitely be making them a staple for dinner in my house!
This was the biggest Thanksgiving hit , everyone raved about this dish. Unique flavor profile and great texture made it a perfect side dish . Had to fwd recipe to everyone.
This is excellent! Made it twice and can’t wait to make it again. Thank you
My husband made a “blech” face when I told him I was making Brussels sprouts to go with our burgers. But now he has declared this is the only way I can make Brussels sprouts ever again. 🙂 They were so yummy I kept eating them off the pan before putting them in the serving dish. I left out the walnuts since we aren’t fans but might try a different nut next time, as I think it probably adds a fun crunch.
Made this twice now! So good.
These were SO GOOD! Due to a severe nut allergy, I swapped the walnuts for 1/2 C of sunflower seeds. Will definitely be making this regularly!
Making this on repeat. So easy and delicious. I’ve been using the leftover gochujang butter every time I make a veggie. I even smeared it on eggs and hash browns. Droooooling just remembering how good it tasted.
I made these for a celebration dinner and they were fantastic. I saved back a bit of the butter to scramble my eggs in this week. It was so yummy! I had to swap chopped dates for the cranberries and pumpkin seeds for the walnuts, but I think they were excellent swaps. My little kids ate this too!
Oh hello yummy-ness! Brussels have been abundant at our CSA the last month and I needed to use some up and have been eyeing this recipe up. This is a perfect blend of spicy/sweet/salty. I shaved these Brussels by hand because I was THAT motivated to try. I will admit that I side eyed the cranberries at first but I will never doubt you again! It gave just the right touch to balance out the spicy warmth from the gochujang. I also really like your brand suggestion for the gochujang. I’ve been on a hunt to find one that hits right for me and this did it. Some are just straight spicy without any of the fermented funk you expect. This one was great. We will make this one again for sure.
Wow these are amazing! The ratio of how easy they are to make and how delicious they are is pretty much magic.
These Brussels were incredible. Using the shaved Brussels like this is genius. Will be making this again and again and can imagine many variations with this as a template!
This recipe is a keeper! In my area, I was not able to find shaved Brussel sprouts, so I used my food processor to shave them myself which was fairly quick and done by the time the oven had heated itself.
The way the buttery sauce coats every crevice of the Brussels is amazing! My family prefers about 1/3 cup walnuts but regardless, the flavor profile is spot on!