Brussels Sprouts with Gochujang Butter

Alright, let’s talk about these Brussels sprouts with gochujang butter. Seriously, you’re gonna want to make this dish—like, right now. Imagine the little sprouts, roasted to perfection, golden and crispy, then tossed with this velvety gochujang butter that has just the right amount of kick. It’s one of those recipes that turns a simple side into the star of the show, and honestly, it’s become a staple at our family dinners. The colors, the flavors… it’s like a celebration on a plate!

Why You’ll Crave It

• The spicy-sweet combo of gochujang and buttery goodness is seriously addictive.
• These Brussels sprouts get this amazing roasted flavor that’s just… wow.
• It’s super easy to whip up, making it perfect for weeknight meals but fancy enough for company.
• They look gorgeous on a platter—hello, Instagram-worthy moments!
• Your friends will be begging for the recipe, trust me!

The first time I made this for my family, there were literal gasps around the table… like, who knew Brussels sprouts could be this good?

What You’ll Need

• Brussels sprouts: 1 pound, trimmed and halved – you want them fresh, nice and firm
• Gochujang: 2 tablespoons – that spicy Korean chili paste, packed with flavor
• Unsalted butter: 4 tablespoons, melted – keeps everything rich and comforting
• Garlic: 3 cloves, minced – because garlic makes everything better, right?
• Olive oil: 1 tablespoon – a nice drizzle to help with roasting
• Salt and Pepper: to taste – always important for seasoning
• Sesame seeds: for garnish – just sprinkle them on for that nice finish
• Chopped scallions: for garnish – add that fresh touch

Easy How-To

Getting Started with a Preheat

First things first, you gotta preheat your oven to 400°F (200°C). This part is key—having a hot oven helps those sprouts roast beautifully, so don’t skip it!

Ready the Brussels Sprouts

Now, grab your Brussels sprouts, trim off the little ends—like, just a tad—and slice them in half lengthwise. This helps them cook evenly, and they’ll get that lovely crispy edge…

Toss and Season

In a big bowl, toss those halved sprouts with olive oil, salt, and pepper until they’re all nice and coated. It’s important—get your hands in there if you have to; that’s how you make sure each piece gets some love.

Time to Roast

Spread the Brussels sprouts out on a baking sheet in a single layer. We want them to roast, not steam, so give them some space. Pop them in the oven and roast for about 20 to 25 minutes—keep an eye on them until they’re golden brown and crispy. The smell will be amazing…

Making Gochujang Butter

While those sprouts are roasting, let’s make that gochujang butter. In a small bowl, mix the softened butter with the gochujang, honey, and minced garlic. Stir until it’s all blended. Honestly, you might want to taste this—it’s that good!

Combine It All

Once your Brussels sprouts are out of the oven… and they’ll be gorgeous, trust me, immediately toss them with that gochujang butter mixture. Just, like, get every piece covered—it’s where the magic happens!

Serve It Up

Serve those warm, garnished with sesame seeds and chopped scallions if you like. They look beautiful and taste even better. I mean, just dig in!

Good to Know

• Don’t be afraid to adjust the gochujang amount based on how spicy you like it—start small and add more if you want.
• These little guys pair wonderfully with rice or any protein, making them a versatile side dish.
• If you have leftovers, store them in an airtight container in the fridge… they’ll be good for about 3 days!

Serving Ideas

• Try serving them alongside grilled chicken or a nice piece of fish—instant flavor upgrade!

Top Tricks

• If you want extra crispiness, finish them off under the broiler for just a minute or two—watch closely, though!

Frequently Asked Questions

Can I use frozen Brussels sprouts?

Yeah, you can, but just a heads up—they might not get as crispy, and you’ll probably need to cook them a bit longer.

What can I substitute for gochujang?

If you don’t have gochujang, you could use a mix of miso and chili powder, but it’ll taste a tad different.

How can I make this dish vegan?

So easy! Just swap the butter for a plant-based one and make sure your gochujang is vegan.

Can I add other vegetables?

Absolutely! Carrots or bell peppers would be fab—just adjust the roasting time if they need more or less.

What’s the best way to store leftovers?

Keep them in an airtight container in the fridge for about 3 days. Reheating in the oven or skillet brings back their crispy goodness.

Conclusion

These Brussels sprouts with gochujang butter are, quite frankly, a delightful treat. The way the richness of the butter marries with that bold, spicy gochujang—it’s just… it takes this dish to a whole new level. Perfect for cozy family dinners or impressing your pals at a gathering, you’re gonna love it. Give it a try, and I promise you’ll be making it on repeat!

More Recipe Suggestions and Combinations

• Brussels Sprouts and Bacon: Add crispy bacon for a smoky twist—trust me, it’s heaven.
• Maple Glazed Brussels Sprouts: Drizzle with maple syrup after roasting for a sweet finish.
• Spicy Garlic Brussels Sprouts: Sauté with garlic and red pepper flakes for an extra zing.
• Brussels Sprouts Salad: Shred raw sprouts for a fresh salad with apples and nuts—a nice crunch!
• Brussels Sprouts with Lemon and Parmesan: Juicy lemon and parmesan cheese elevate the dish wonderfully.