These Are The Best Brussels Sprouts I’ve Ever Made.
And that is the truth of the matter.
I’ve always considered these house favorite brussels sprouts my favorite of all time, and they are still holding their place in my life.
But OY THESE ARE SO GOOD! How could anything compete with shredded tender, roasty brussels sprouts flecked with toasted walnuts and bites of plumped dried cranberries and blanketed with a luscious sheen of gochujang garlic butter sauce?
There’s toasted sesame, brown sugar, butter, and a hit of spiciness? The garlic in the butter lights up as soon as it hits the warm pan?? Are you feeling this???
You know those store-bought shaved brussels sprouts – the ones that are almost thin enough for a salad, but (sadly) not quite? They are perfect here. The combination of shreddy peices and bigger chunks are ideal for a quick roast in the oven and a soak in gochujang butter sauce.
I’ve already placed these on my Thanksgiving menu because, while they have some non-traditional Thanksgiving flavors like soy sauce and sesame oil and gochujang, I really think they play well with everybody. They’re going to wake up the table and I’m excited about it.
But don’t feel limited to a holiday meal for these – if I’m making these for a weeknight meal, it’s with some grilled chicken or salmon, or – ideally / easily – a fried egg.
My girls love them. Bjork and I love them. Our whole video team demolished them together after our shoot for this recipe. I hope you make these ones.
