Gochujang Browned Butter Brussels Sprouts
Whoever said they didn’t like veggies clearly never had them roasted and tossed in browned butter and spicy gochujang, just saying! Call it an oxymoron or even wrong to toss your green veggies in browned butter. But when veggies taste that good, I don’t care to be right!
If you’re a fan of tasty, non-boring veggies, than this recipe has your name written all over it. I’m already a huge fan of roasted, crispy brussels sprouts that practically taste like candy from natural caramelization alone. Too good!
But when I saw this recipe in the new Bon Appetit magazine for browned butter gochujang brussels sprouts, I knew I had to try my hand at what sounded like an amazing spin on one of my favorite fall veggies.
This recipe delivered on flavor (and then some) and was incredibly easy to make! I took a few liberties and made a few adjustments of my own to “Hungry Ali” it up. You will just love the roasted, nutty flavor of the brussels sprouts, the buttery, spicy and slightly sweet glaze, and the crunch of the green onions and toasted cashews. Every bite is a new flavor experience. Pair these veggies with rice and a protein of your choice and you have one tasty, hearty fall meal.
Gochujang Browned Butter Brussels Sprouts
Ingredients
2 pounds brussels sprouts, ends trimmed and quartered
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 chopped cashews
4 tablespoons butter
1/4 cup gochujang
2 tablespoons maple syrup
3 green onions, thinly sliced
Zest of one lemon
Directions
Preheat oven to 500 degrees. Toss brussels sprouts in olive oil and season with salt and pepper. Roast brussels sprouts for 16-18 minutes until nicely charred.
Meanwhile, toast cashews in a medium skillet, tossing often for about 4-5 minutes. Transfer to a small bowl and set aside.
Cook butter in a small saucepan over medium-low heat, swirling occasionally until milk solids are a dark amber color and butter smells nutty, 5-8 minutes. Remove from heat and stir in gochujang and maple syrup. Season with salt and pepper.
Combine cooked brussels sprouts, half of cashews, half of scallions, and browned butter mixture in a large bowl and toss to coat. Transfer to a platter or large serving bowl and scatter with remaining cashews, green onions. Grate lemon zest on top and serve.
