Description
Crispy roasted brussels sprouts tossed in a bold gochujang butter glaze, finished with cranberries and crunchy pecans for a sweet, spicy, and savory side dish that’s anything but boring.
Ingredients
Scale
- 1 ½ pounds brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 3 tablespoons unsalted butter
- 2 tablespoons gochujang
- 1 tablespoon maple syrup
- 1 teaspoon soy sauce
- 2 cloves garlic, minced
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss brussels sprouts with olive oil and kosher salt.
- Spread them cut-side down on the baking sheet in a single layer.
- Roast for 25 to 30 minutes until crisp and golden brown.
- Meanwhile, melt butter in a small saucepan over medium heat. Stir in gochujang, maple syrup, soy sauce, and garlic. Heat for 2 minutes.
- Transfer hot roasted brussels sprouts to a large bowl. Pour over the gochujang butter and toss to coat.
- Add cranberries and pecans. Toss gently again.
- Serve warm and enjoy immediately.
Notes
- Use fresh brussels sprouts for the crispiest texture.
- Don’t overcrowd your pan to ensure even roasting.
- Add cranberries and nuts at the end to avoid burning.
- Adjust gochujang to taste if you’re heat-sensitive.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 7g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: brussels sprouts, gochujang butter, roasted vegetables, spicy side dish, Korean fusion, vegetarian holiday sides