Go Back
Gochujang butter brussels sprouts with cranberries, walnuts, and roasted caramelized edges in a bowl

Gochujang Butter Brussels Sprouts with Cranberries

Gochujang butter Brussels sprouts are crispy, savory, and spicy-sweet, with toasted walnuts and dried cranberries for extra texture and contrast. This easy roasted side dish is a flavorful choice for everyday dinners or special meals.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 387
Ingredients Method Notes

Ingredients
  

Brussels Sprouts
  • 12 oz / 340 g shaved brussels sprouts
  • 1 tablespoon avocado or olive oil
  • 1/4 teaspoon salt
Walnut and Cranberry Topping
  • 3/4 cup walnuts, roughly chopped
  • 1/4 cup dried cranberries
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

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C).
  2. Combine the softened butter, gochujang sauce, toasted sesame oil, optional brown sugar, grated garlic, and soy sauce. The butter mixture may be prepared in advance and refrigerated until needed.
Roasting
  1. Spread the shaved brussels sprouts on a sheet pan. Drizzle with the oil, sprinkle with the salt, and toss until evenly coated.
  2. Roast for 15-20 minutes, until the brussels sprouts are golden, crisp around the edges, and tender.
  3. Add the walnuts to the pan and roast for another 3-5 minutes, until toasted. Remove the pan from the oven.
Finishing
  1. While the pan is still warm, add the dried cranberries and prepared butter mixture. Toss until the butter melts and evenly coats the brussels sprouts, walnuts, and cranberries.

Notes

Use no more than 1/4 teaspoon salt for roasting at first, since the finished dish becomes quite savory and salty after the butter mixture is added. Taste before making any final salt adjustments. For the best texture, choose shaved brussels sprouts that are somewhat chunky rather than very finely shredded.