Recipe developer and fashion designer Peter Som didn’t grow up with spicy food. Cantonese dishes don’t have the heat of Sichuan or Hunan cooking, and it was only many years later, after he moved to New York, that Som came to appreciate the wide range of Asian cuisines that balance heat and sweet. The combination of Korean gochujang, maple syrup, and brown butter creates that ideal union in this side dish, a staple at his Thanksgiving table. If you can’t find gochujang (he likes the one from Mother-in-Law's brand), Som suggests using 2–3 Tbsp. Sriracha instead.
For the rest of Som’s Thanksgiving menu, see his recipes for Asian Pear Salad With Peanut-Lime Dressing, Sweet Potato Tian, Dutch Oven No Mai Fan, Char Siu Wellington, and Milk Tea Bread Pudding With Crème Anglaise.
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What you’ll need
Gochujang
$13 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Microplane Grater
$18 At Amazon
Small Saucepan
$155 At Amazon
Medium Skillet
$50 At Amazon
Recipe information
Yield
8 Servings
Ingredients
3
2
½
6
⅓
2
3
½
Preparation
Step 1
Place racks in upper and lower thirds of oven and set a rimmed baking sheet on each; preheat oven to 500°. Toss brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully (baking sheets will be hot!) divide brussels sprouts between baking sheets and spread out in a single layer; reserve bowl. Roast, rotating baking sheets top to bottom and front to back halfway through, until brussels sprouts are charred in spots and tender, 16–18 minutes.
Step 2
Meanwhile, if using walnuts, toast in a dry medium skillet over medium heat, tossing often, until fragrant and slightly darkened, about 4 minutes. Transfer to a small bowl and let cool.
Step 3
Cook butter in a small saucepan over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 5–8 minutes. Remove from heat and stir in gochujang and maple syrup. Season with kosher salt and pepper.
Step 4
Combine brussels sprouts, half of walnuts, and half of scallions in reserved bowl; add brown butter mixture and toss to coat. Transfer to a platter and scatter remaining walnuts and scallions over. Finely grate lemon zest on top; sprinkle with sea salt.
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Reviews (40)
Back to Topskipped the walnuts, quartered the recipe to make for just 2 - at that scale with less crowding on the baking sheet, cooking time was a little too long & sprouts were VERY charred, but we both liked the gochujang brown butter
Kristin
NY
1/5/2024
Made this last night for Thanksgiving and it was hit! Followed suggestions from other reviewers and squeezed juice from half a lemon to the served platter. Just the right amount of spice and crunch!
Luisa
Alexandria, Virginia
11/24/2023
This was a truly excellent dish. So complex and so flavorful. May have to throw a dinner party specifically to make this for other people. As other commenters have said, definitely don't skimp on the lemon zest! That touch of acid takes it from good to fantastic.
Helen F.
Los Angeles, CA
12/6/2022
I was looking for a whole meal situation. I added some tofu to the Brussels sprouts in the oven and tossed it all with some Soba noodles. SO GOOD. The noodles really picked up the sauce and played well with the walnuts. As others have mentioned don’t skimp on the lemon zest! A little shaving table side didn’t hurt at all.
Patty O
Seattle
11/30/2022
I followed the suggestion of others and added the juice from the zested lemon to the sauce. I think it helped to balance the dish. I did not have maple syrup so I used honey, and I added some asparagus. I liked the asparagus even more than the brussels sprouts! It was perfect.
Rick W
Palm Springs, CA
6/27/2022
Delicious! Don’t leave out the lemon zest - it adds a fresh finish to a spicy/sweet/crunchy/gooey dish.
Anonymous
12/11/2021
This recipe was so delicious that my guests were putting the extra sauce on everything and begging for more. I added lemon peel and the juice of peel of half a lemon. Didn't use all the sauce on the sprouts, seemed like too much but it was used up!! Have made it numerous times, with and without the walnuts. It's a keeper! I air- fried the sprouts last time and worked well too.
Anonymous
Lakeport CA
12/7/2021