Brussels Sprouts with Gochujang Butter

There’s something magical that happens when you roast brussels sprouts until their edges are crisp and golden. But when you toss them in a spicy-sweet gochujang butter? Let me tell you, it takes them to a whole new level. These sprouts are bold, sticky, savory, and just the right amount of sweet, with toasted nuts and juicy cranberries that give each bite a delightful crunch and burst of tartness. This dish might just become your new obsession.

Behind the Recipe

This one came from a lazy winter evening when I was craving something cozy but punchy. I had a bag of brussels sprouts, leftover gochujang, and a knob of butter staring at me from the fridge. Tossed them all together, added a little maple syrup for sweetness, and roasted the whole thing until it was bubbling and caramelized. One bite and I knew it wasn’t just a weeknight side anymore — it was a showstopper.

Recipe Origin or Trivia

Gochujang, the spicy fermented chili paste at the heart of this recipe, is a cornerstone of Korean cuisine. It’s deep, funky, a little sweet, and utterly addictive. Pairing it with roasted vegetables might not be traditional, but it’s a genius fusion twist that has caught on in modern cooking circles for good reason. The spicy-sweet profile pairs perfectly with the earthy flavor of roasted brussels sprouts.

Why You’ll Love Brussels Sprouts with Gochujang Butter

Let’s talk about why this dish deserves a spot on your table:

Versatile: Serve it as a side, a light main, or even stuff it into wraps or grain bowls.

Budget-Friendly: Simple ingredients, no fancy extras — just pantry staples doing the heavy lifting.

Quick and Easy: You’re roasting and tossing. That’s it. No complicated steps here.

Customizable: Add bacon bits, swap cranberries for pomegranate seeds, or try almonds instead of pecans.

Crowd-Pleasing: It’s bold, flavorful, and totally unexpected in the best way.

Make-Ahead Friendly: Roast the sprouts and make the sauce in advance — just combine and reheat before serving.

Great for Leftovers: Pop them into a skillet to reheat and they’re just as good the next day.

Chef’s Pro Tips for Perfect Results

Getting the texture and flavor just right is key. Here are a few secrets:

• Use fresh brussels sprouts for the best texture and caramelization. Avoid frozen ones — they tend to steam instead of roast.
• Cut sprouts in half for quicker cooking and more crispy surface area.
• Don’t crowd the pan. Spread them out evenly on your baking sheet so they roast instead of steam.
• Toss in the gochujang butter while warm to help the sauce cling to every crispy edge.
• Add cranberries and nuts last so they stay plump and crunchy, not burnt.

Kitchen Tools You’ll Need

Nothing fancy here — just your trusty basics:

Sheet Pan: For roasting the brussels until crispy and golden.

Mixing Bowl: To toss everything together.

Small Saucepan: For melting and mixing the gochujang butter.

Tongs or Spatula: To flip and toss without bruising the sprouts.

Measuring Spoons and Cups: For getting that sauce balance just right.

Ingredients in Brussels Sprouts with Gochujang Butter

Each ingredient plays its part in building bold, balanced flavor.

1. Brussels Sprouts: 1 ½ pounds, trimmed and halved. The earthy base that gets beautifully crisp and golden.
2. Olive Oil: 2 tablespoons. Helps roast the sprouts to perfection.
3. Kosher Salt: ½ teaspoon. Enhances all the savory notes.
4. Unsalted Butter: 3 tablespoons. Adds rich depth and silkiness to the glaze.
5. Gochujang: 2 tablespoons. The spicy-sweet star of the show.
6. Maple Syrup: 1 tablespoon. Balances the heat with a natural sweetness.
7. Soy Sauce: 1 teaspoon. Gives umami punch and saltiness.
8. Garlic: 2 cloves, minced. Brings a little sharp, aromatic bite.
9. Dried Cranberries: ⅓ cup. Sweet, chewy bursts to contrast the heat.
10. Chopped Pecans: ⅓ cup. Nutty crunch for texture and richness.

Ingredient Substitutions

Make it work with what you have:

Maple Syrup: Honey or agave syrup.

Gochujang: Chili garlic sauce or sriracha with a pinch of sugar.

Pecans: Walnuts, almonds, or sunflower seeds for nut-free options.

Soy Sauce: Tamari or coconut aminos.

Cranberries: Chopped dried cherries, raisins, or pomegranate arils.

Ingredient Spotlight

Gochujang: This Korean fermented chili paste is spicy, slightly sweet, and packed with umami. It’s what gives the dish its signature kick and sticky glaze.

Brussels Sprouts: When roasted right, these little cabbage cousins turn nutty and crisp on the outside while staying tender inside.

Instructions for Making Brussels Sprouts with Gochujang Butter

Let’s get roasting! Here’s how to bring the magic together:

1. Preheat Your Equipment:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
2. Combine Ingredients:
   In a large bowl, toss the halved brussels sprouts with olive oil and kosher salt.
3. Prepare Your Cooking Vessel:
   Spread the sprouts cut-side down on the prepared baking sheet in a single layer.
4. Assemble the Dish:
   Roast for 25 to 30 minutes until deeply golden and crispy on the edges.
5. Cook to Perfection:
   While the sprouts roast, melt butter in a small saucepan over medium heat. Add gochujang, maple syrup, soy sauce, and garlic. Stir until combined and fragrant, about 2 minutes.
6. Finishing Touches:
   Toss the hot roasted sprouts in the gochujang butter. Add cranberries and chopped pecans. Stir gently to coat.
7. Serve and Enjoy:
   Transfer to a serving platter and enjoy warm — straight from the oven is best.

Texture & Flavor Secrets

This dish hits every note — crispy roasted edges, sticky-sweet glaze, nutty crunch, and juicy bursts from the cranberries. The gochujang butter clings to each sprout, giving you that perfect umami-spicy bite every time.

Cooking Tips & Tricks

Don’t stress — just follow these:

• Let the sprouts sit cut-side down for the full roast for max crispiness.
• Warm the sauce just enough to melt and mix — don’t let it simmer too long.
• Toss everything while still hot so the flavors soak in properly.

What to Avoid

Stay clear of these common pitfalls:

• Overcrowding the pan: They’ll steam instead of roast.
• Skipping the toss: The sauce needs to cling while everything’s warm.
• Overcooking the garlic: It’ll taste bitter if burned in the butter.

Nutrition Facts

Servings: 4
Calories per serving: ~230

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can roast the sprouts and prepare the gochujang butter sauce a day ahead. Store them separately in airtight containers in the fridge. When ready to serve, warm everything up and toss fresh. Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven.

How to Serve Brussels Sprouts with Gochujang Butter

Serve these as a bold side dish with roasted meats, rice bowls, or grain salads. They also make a stellar holiday side or vegetarian main when piled onto rice or farro.

Creative Leftover Transformations

Got leftovers? Try one of these:

• Chop and toss into a warm quinoa salad.
• Add to a veggie-packed wrap with hummus.
• Stir into fried rice or scrambled eggs for a spicy punch.

Additional Tips

• Use parchment for easy cleanup.
• Taste your gochujang — some brands are spicier than others.
• Double the glaze if you love extra saucy sprouts.

Make It a Showstopper

Plate them on a large, shallow dish and drizzle with extra glaze. Garnish with sesame seeds or a few fresh herbs like cilantro or scallions for color contrast and flair.

Variations to Try

• Add Toasted Sesame Oil: Just a drizzle for nutty aroma.
• Top with a Fried Egg: Makes it hearty enough for brunch.
• Try with Roasted Cauliflower: A spicy twist on another veggie fave.
• Sprinkle with Furikake: Adds crunch and umami punch.
• Use Pumpkin Seeds: For a nut-free variation with crunch.

FAQ’s

Q1: Can I use frozen brussels sprouts?
A1: I wouldn’t recommend it. They tend to steam and go mushy rather than roast and crisp.

Q2: Is gochujang very spicy?
A2: It’s more of a warm heat with a deep flavor. You can reduce the amount to adjust the spice level.

Q3: Can I make this dairy-free?
A3: Absolutely. Use vegan butter or olive oil instead of butter.

Q4: What if I don’t have cranberries?
A4: Try dried cherries or golden raisins. Or even pomegranate seeds for a fresh twist.

Q5: How do I reheat leftovers?
A5: Use a hot skillet for best results. The oven works too if you want them crispy again.

Q6: Can I make this ahead for a party?
A6: Yes! Just keep the sauce and sprouts separate until ready to reheat and combine.

Q7: Is this recipe gluten-free?
A7: Just swap soy sauce for tamari or coconut aminos and you’re good to go.

Q8: Can kids eat this?
A8: Most kids love the sweet and spicy glaze, but you can reduce the gochujang for less heat.

Q9: Do I need to blanch the sprouts first?
A9: Not at all. Roasting them raw gives better texture and flavor.

Q10: What main dishes go well with this?
A10: Grilled chicken, salmon, or even rice bowls. It adds punch wherever it goes.

Conclusion

Brussels Sprouts with Gochujang Butter might sound like a bold move, but trust me, you’re going to love this. Whether you’re making them for a cozy night in or serving them at your next gathering, these spicy-sweet little bites will be the dish everyone remembers. So grab that gochujang and get roasting — it’s worth every bite.

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