3lbs Brussels Sprouts
3 Tbsp Real Maple Syrup
1/3 cup Gochujang
6 Tbsp Unsalted Butter
2 Tbsp Olive Oil
Kosher Salt
Black Pepper, fresh ground
Optional: 1/2 cup Walnuts
Optional: 3 Scallions
Optional: 1/2 Lemon
- Preheat oven to 425F
- Cut broccoli into florets (should be ~ 8 cups)
- Toss with olive oil, salt, & pepper to coat
- Spread brussels across sheet pans, ensuring they’re not overcrowded. Bake for 10-20 min, tossing occasionally
- While baking, 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
- Once brussels are crispy, remove from oven and toss with gochujang mixture
- Optional: Mix 1/4 C walnuts and 1.5 scallions in with gochujang mixture
- Optional: Garnish with additional 1/4 C walnuts and and 1.5 scallions. Finely grate lemon zest on top; sprinkle with sea salt
- Enjoy.