Brussels Sprouts with Gochujang Butter Recipe

These Are The Finest Brussels Sprouts I’ve Ever Made.

And that’s the reality of the matter.

I’ve at all times thought of these house favorite brussels sprouts my favourite of all time, and they’re nonetheless holding their place in my life.

However OY THESE ARE SO GOOD! How might something 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 success of spiciness? The garlic within the butter lights up as quickly because it hits the nice and cozy pan?? Are you feeling this???

You understand these store-bought shaved brussels sprouts – those which might be virtually skinny sufficient for a salad, however (sadly) not fairly? They’re good right here. The mixture of shreddy peices and greater chunks are perfect for a fast roast within the oven and a soak in gochujang butter sauce.

I’ve already positioned these on my Thanksgiving menu as a result of, whereas they’ve some non-traditional Thanksgiving flavors like soy sauce and sesame oil and gochujang, I actually assume they play effectively with everyone. They’re going to get up the desk and I’m enthusiastic about it.

However don’t really feel restricted to a vacation meal for these – if I’m making these for a weeknight meal, it’s with some grilled hen or salmon, or – ideally / simply – a fried egg.

My ladies love them. Bjork and I like them. Our entire video crew demolished them collectively after our shoot for this recipe. I hope you make these ones.