Roasted Brussels Sprouts With Maple-Gochujang Brown Butter

I need to have guests present to serve Brussels sprouts in my house because there are not many fans in my immediate family. They are always part of my Thanksgiving meal! I served them with roasted rainbow carrots and roasted cauliflower and chickpeas with mustard viniagrette.

This recipe was adapted from Bon Appétit, contributed by Peter Som. I modified the method and proportions. The sauce was amazing!

The original recipe notes that if you can’t find gochujang, Sriracha can be substituted, to taste.

Yield: 4 to 6 Servings

  • 1 1/2 lbs Brussels sprouts (from 1 stalk), trimmed, halved if large
  • 1 T extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/4 cup coarsely chopped walnuts (optional) (I omitted them)
  • 3 T unsalted butter
  • 2 T gochujang (Korean hot pepper paste)
  • 1 T pure maple syrup
  • 2 scallions, thinly sliced, divided
  • zest of half a lemon
  • Flaky sea salt
  1. Set a rimmed baking sheet in the center of the oven; preheat oven to 500°. I set my oven to convection roast.
  2. Toss brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully (baking sheet will be hot!) spread out in a single layer; reserve bowl.
  3. Roast until brussels sprouts are charred in spots and tender, 12 minutes in a convection oven or up to 16–18 minutes in a standard oven.
  4. 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.
  5. 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.
  6. Combine Brussels sprouts, half of walnuts (if using), and half of scallions in reserved bowl; add brown butter mixture and toss to coat.
  7. Transfer to a platter or serving bowl and scatter (remaining walnuts) and scallions over the top.
  8. Finely grate lemon zest on top; sprinkle with sea salt. (I used Fleur de Sel.)

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Roasted Brussels Sprouts With Maple-Gochujang Brown Butter

  1. Anxious to try this as my family is not a big fan of brussel sprouts 🙂

  2. I never tire of seeing Brussel Sprouts. 👀🍃

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