Brussels Sprouts with Gochujang Butter

If you’ve been avoiding Brussels sprouts because of childhood memories of bitter, overcooked veggies, it’s time for a delicious makeover. Imagine thinly shaved sprouts, lightly toasted, mingling with crunchy walnuts and sweet bursts of dried cranberries, all coated in a rich, spicy-sweet gochujang butter. The flavors are complex yet approachable—sweet, nutty, umami-packed, and slightly smoky from the sesame oil. This side dish is a total game-changer, and it might just convert even the most reluctant Brussels sprouts skeptics in your life.

Recipe Origin

This recipe brings a modern Korean twist to a classic roasted vegetable. Gochujang, a fermented chili paste, adds a subtle heat and depth of flavor, while the butter makes everything luxuriously silky. Combined with the texture of shaved Brussels sprouts and the crunch of walnuts, this dish is perfect for holidays, weeknight dinners, or anytime you want to impress with minimal effort.

Kitchen Tools You’ll Need

• Large skillet or sauté pan
• Mixing bowl
• Small bowl for butter
• Spatula
• Whisk or fork
• Knife and cutting board

Why You’ll Love Brussels Sprouts with Gochujang Butter

This isn’t just a side dish—it’s a showstopper. Here’s why it deserves a spot on your dinner table:

Flavor-Packed: Sweet, savory, spicy, nutty, and slightly tangy all in one bite. Each ingredient complements the other perfectly.

Quick & Easy: Ready in under 20 minutes, it’s a fast way to elevate any meal without spending hours in the kitchen.

Healthy & Nutritious: Brussels sprouts are packed with vitamins and fiber, while walnuts add heart-healthy fats and crunch.

Customizable: Adjust the spice level by adding more or less gochujang. Swap walnuts for pecans or cashews if you like.

Crowd-Pleasing: Even Brussels sprouts skeptics are usually won over by the sweet-savory glaze and crunchy texture.

Chef’s Pro Tips for Perfect Results

• Shave the Sprouts Thinly: This ensures even cooking and a tender bite.
• Toast Nuts Separately: Toast walnuts lightly in a dry pan to bring out their flavor.
• Gochujang Butter: Mix the butter ingredients thoroughly for a smooth, silky glaze.
• Don’t Overcook: Shaved sprouts cook quickly—tender with a slight bite is ideal.
• Add Freshness: A sprinkle of chopped fresh parsley or green onions at the end brightens the dish.

Ingredients in Brussels Sprouts with Gochujang Butter

Here’s what makes this dish irresistible:

Shaved Brussels Sprouts: Thinly sliced for quick cooking and a delicate texture that soaks up all the flavors.

Avocado or Olive Oil: Provides a healthy, neutral base for sautéing the sprouts.

Salt: Enhances all the natural flavors in the vegetables and nuts.

Walnuts: Toasted for crunch and a nutty flavor that pairs beautifully with the buttery glaze.

Dried Cranberries: Add sweetness and chewy texture, balancing the slight bitterness of the sprouts.

Gochujang Butter: A creamy, spicy-sweet coating made from butter, gochujang sauce, sesame oil, brown sugar, garlic, and soy sauce. It transforms the dish into something bold and unforgettable.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s make this flavorful side dish step by step:

Preheat Your Pan: Heat a large skillet over medium heat. This ensures even cooking for your Brussels sprouts.

Sauté Brussels Sprouts: Add avocado or olive oil to the pan and toss in the shaved Brussels sprouts with a pinch of salt. Cook until tender but still slightly crisp, about 4-5 minutes.

Toast Walnuts: In a separate pan, lightly toast the walnuts until fragrant. This step enhances their natural flavor.

Prepare Gochujang Butter: In a small bowl, combine softened butter, gochujang, sesame oil, brown sugar, grated garlic, and soy sauce. Whisk until smooth and fully incorporated.

Combine Ingredients: Reduce the heat under the sprouts to low. Add the toasted walnuts, dried cranberries, and gochujang butter. Toss gently to coat everything evenly in the flavorful glaze.

Cook to Perfection: Allow everything to cook together for another 1-2 minutes, just enough for the butter to melt and coat the sprouts, nuts, and cranberries.

Serve and Enjoy: Serve warm as a side dish for roasted meats, rice bowls, or even as a holiday side. The combination of sweet, spicy, and nutty flavors makes every bite a delight.

Nutrition Facts

Servings: 2-3
Calories per serving: 220 (approx.)
Preparation Time
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: 15-17 minutes

How to Serve Brussels Sprouts with Gochujang Butter

With Grilled Meat: Pairs beautifully with chicken, beef, or salmon.

Over Rice or Quinoa: Makes a simple, flavorful vegetarian main dish.

Holiday Side: Perfect for Thanksgiving or Christmas to elevate your vegetable offerings.

As a Snack: Enjoy slightly cooled as a savory snack or light lunch topping.

Make-Ahead and Storage Tips

• Prep Ahead: Shave sprouts and toast walnuts in advance to save time.
• Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.
• Reheat Tip: Low heat ensures the butter doesn’t separate and the sprouts retain their texture.

Variations to Try

• Swap cranberries for pomegranate seeds for a burst of freshness.
• Use pecans or cashews instead of walnuts.
• Add a squeeze of lime or lemon juice for a bright finish.
• Sprinkle sesame seeds on top for extra texture and flavor.

Additional Tips

• Spice Level: Adjust gochujang to taste; more adds heat, less keeps it mild.
• Nuts: Lightly chopping nuts ensures every bite has a crunchy contrast.
• Gochujang Substitutes: If unavailable, miso paste with a dash of chili can work in a pinch.

FAQ Section

Q1: Can I use frozen Brussels sprouts?
A1: Yes, but thaw and pat dry first. Shaved fresh sprouts cook faster and taste better.

Q2: Can I make this vegan?
A2: Substitute butter with a plant-based alternative. Sesame oil and gochujang provide plenty of flavor.

Q3: How spicy is gochujang?
A3: Mild to moderate heat. Adjust amount based on preference.

Q4: Can I use almonds instead of walnuts?
A4: Absolutely! Toast them lightly for a crunchy addition.

Q5: Can I prepare this ahead of time?
A5: Yes, but add the gochujang butter just before serving to keep flavors fresh.

Q6: How do I prevent sprouts from being soggy?
A6: Shave thinly and sauté quickly over medium heat. Avoid overcooking.

Q7: Can I add protein to make it a meal?
A7: Yes! Toss in grilled chicken, shrimp, or tofu for a complete dish.

Q8: Can I freeze leftovers?
A8: Not recommended; the texture of Brussels sprouts changes after freezing.

Q9: How do I make it sweeter without cranberries?
A9: Use dried cherries, raisins, or a drizzle of honey at the end.

Q10: Can I double the recipe?
A10: Yes, just use a larger pan and increase cooking time slightly.

Conclusion

Brussels Sprouts with Gochujang Butter are the perfect side dish to elevate any meal. Nutty, sweet, spicy, and buttery, every bite is a flavor explosion that might just convert Brussels sprouts skeptics into fans. Quick to make, healthy, and versatile, this dish is a modern twist on a classic vegetable that deserves a place on your weeknight or holiday table. It’s a side dish that’s as impressive as it is effortless—get ready to make it a favorite in your kitchen.

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