Description
A delightful twist on roasted Brussels sprouts, these are coated in a flavorful gochujang butter sauce that adds a spicy kick and savory depth to this classic side dish.
Ingredients
Scale
Brussels Sprouts:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Gochujang Butter:
- 2 tablespoons unsalted butter
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 2 garlic cloves, minced
Garnish:
- 1 green onion, thinly sliced
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare Brussels sprouts: Toss Brussels sprouts with olive oil, salt, and pepper, then spread them cut side down on a baking sheet. Roast for 20-25 minutes until golden and crispy.
- Make Gochujang Butter: Melt butter in a saucepan over medium heat. Stir in gochujang, honey, soy sauce, rice vinegar, and garlic. Cook until smooth and fragrant, about 2-3 minutes. Remove from heat.
- Coat Brussels sprouts: Toss roasted Brussels sprouts with gochujang butter until evenly coated. Garnish with green onions and sesame seeds. Serve warm.
Notes
- Adjust gochujang to taste for more or less heat.
- Add a splash of lemon or lime juice for brightness.
- Air fryer option available for quicker crisping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
