4
intermediate
15m
45m
Brown butter, gochujang and maple syrup meld together to form a sauce that is nutty, rich, sweet and spicy in all the right ways, but it can overwhelm lighter vegetables. Slather it over roasted Brussels sprouts, which can hold its own, and the result is a hearty vegetable side dish. Add sliced spring onion at the end for freshness.
Ingredients
- 1.2 kilograms brussels sprouts
- 2 tablespoons oil
- 2 teaspoons salt
- 6 tablespoons unsalted butter
- 0.33 cups gochujang
- 2 tablespoons maple syrup
- 2 tablespoons sherry vinegar
- Salt
- Black pepper
- 2 spring onions
Nutrition
419
14 g
27 g
40 g
Instructions
Roasted Brussels Sprouts
- 1
Preheat the oven to 250°C (482°F).
- 2
In a large bowl, toss the brussels sprouts with oil and salt. Spread the brussels sprouts on a baking sheet and roast in the preheated oven until tender and lightly charred, about 20-30 minutes.
- 1.2 kilograms brussels sprouts
- 2 tablespoons oil
- 2 teaspoons salt
Brown Butter Gochujang Glaze
- 1
While the brussels sprouts are roasting, add butter to a saucepan over medium heat. Brown the butter until it turns nutty, about 8 minutes.
- 2
Take off the heat, then stir in gochujang, maple syrup, and sherry vinegar until well combined. Season the mixture with salt and pepper to taste.
- 6 tablespoons unsalted butter
- 0.33 cups gochujang
- 2 tablespoons maple syrup
- 2 tablespoons sherry vinegar
- Salt
- Black pepper
To Finish
- 1
Thinly slice spring onions.
- 2
Toss the Roasted Brussels Sprouts with the Brown Butter Gochujang Glaze until well combined, then spoon into a serving bowl. Garnish with sliced spring onions.
- 2 spring onions
- Roasted Brussels Sprouts
- Brown Butter Gochujang Glaze