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Roasted Brussels Sprouts With Gochujang Brown Butter
Crispy Brussels sprouts + sweet-spicy gochujang + nutty brown butter = the side dish you can’t say no to.
👥 8 Servings👤 Peter Som📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●skillet
- ●saucepan
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven and set a rimmed baking sheet on each; preheat oven to 500°. Toss brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully (baking sheets will be hot!) divide brussels sprouts between baking sheets and spread out in a single layer; reserve bowl. Roast, rotating baking sheets top to bottom and front to back halfway through, until brussels sprouts are charred in spots and tender, 16–⏱️ 18 minutes.
Kosher salt, freshly ground pepper
2
Meanwhile, if using walnuts, toast in a dry medium skillet over medium heat, tossing often, until fragrant and slightly darkened, about ⏱️ 4 minutes. Transfer to a small bowl and let cool.
3
Cook butter in a small saucepan over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 5–⏱️ 8 minutes. Remove from heat and stir in gochujang and maple syrup. Season with kosher salt and pepper.
Kosher salt, freshly ground pepper
4
Combine brussels sprouts, half of walnuts, and half of scallions in reserved bowl; add brown butter mixture and toss to coat. Transfer to a platter and scatter remaining walnuts and scallions over. Finely grate lemon zest on top; sprinkle with sea salt.
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