Spicy Gochujang Brussels Sprouts with Toasted Walnuts and Cranberries
Tired of boring side dishes? Look no further! These Brussels sprouts are a flavor revelation, combining the earthy taste of roasted sprouts with the heat of gochujang, the crunch of walnuts, and the sweetness of cranberries.
Why You'll Love This Recipe:
- Bold Flavors: The gochujang butter sauce is the star, offering a spicy, savory, and slightly sweet taste that perfectly complements the brussels sprouts.
- Textural Delight: The combination of tender, roasted sprouts, crunchy walnuts, and chewy cranberries creates a satisfying textural experience.
- Easy to Make: This recipe comes together quickly with minimal effort, making it perfect for busy weeknights or holiday gatherings.
- Versatile: While delicious as a side dish, these sprouts can be paired with grilled chicken, salmon, or even a fried egg for a complete meal.
Ingredients You'll Need:
- 12 ounces shaved brussels sprouts
- 1 tablespoon avocado or olive oil
- 1/4 teaspoon salt
- 3/4 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
For the Gochujang Butter:
- 4 tablespoons salted butter, softened
- 1 1/2 tablespoons gochujang sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons brown sugar (optional)
- 1 small clove garlic, grated
- 1/2 teaspoon soy sauce
How to Make It:
- Roast the Sprouts: Preheat your oven to 425°F (220°C). Toss the shaved brussels sprouts with oil and salt, then spread them on a baking sheet. Roast for 15-20 minutes until golden and tender.
- Toast the Walnuts: Add the chopped walnuts to the baking sheet and roast for another 3-5 minutes, until toasted.
- Make the Gochujang Butter: In a small bowl, mix together the softened butter, gochujang sauce, sesame oil, brown sugar (if using), grated garlic, and soy sauce.
- Combine: Remove the pan from the oven and toss the roasted brussels sprouts and walnuts with the gochujang butter and dried cranberries. The butter will melt into a delicious sauce.
- Serve: Enjoy these flavorful sprouts immediately. Feel free to add extra toppings like toasted sesame seeds or more cranberries.
Tips and Variations:
- Sprouts: Use store-bought shaved sprouts or thinly slice them yourself for best results. Larger pieces will not cook through as well.
- Nuts: Feel free to swap the walnuts for other nuts such as pecans, cashews, or even sunflower seeds for those with allergies.
- Dried Fruit: If you dont like cranberries try dried cherries, dates or raisins.
- Spice Level: If you like more spice you can add a little more gochujang sauce, some red pepper flakes or a dash of your favorite hot sauce.
- Make it Vegan: For a vegan version use plant based butter and make sure your gochujang is vegan friendly.
Serving Suggestions:
- As a side dish with any main course, especially meats or fish.
- Part of a holiday feast such as Thanksgiving or Christmas.
- As a salad topping for added flavor and texture.
- With a fried egg for a quick and satisfying meal.
Give this recipe a try and let me know what you think. They're sure to be a new favorite in your rotation!