Description
A delightful twist on a classic side dish, merging Korean-inspired flavors with the familiar taste of roasted Brussels sprouts.
Ingredients
Scale
- 1 lb Brussels Sprouts, halved
- 1/2 cup walnuts, toasted
- 1/4 cup dried cranberries
- 3 tbsp gochujang
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and remove any wilted outer leaves. Cut in half or quarters as needed.
- Toss the Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning halfway through.
- While the sprouts are roasting, toast the walnuts in a skillet over medium heat for about 5 minutes, stirring frequently.
- In a saucepan, melt the butter over low heat, then add minced garlic and gochujang. Cook for 2-3 minutes until fragrant.
- Combine the roasted Brussels sprouts with toasted walnuts and dried cranberries in a bowl.
- Drizzle the gochujang garlic butter over the mixture and toss well to coat.
- Serve warm and enjoy!
Notes
Ensure the butter is at room temperature to blend well; do not overcrowd the baking sheet to avoid steaming.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg