Gochujang Brussels Sprouts

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

  1. Preheat oven to 425F
  2. Cut broccoli into florets (should be ~ 8 cups)
  3. Toss with olive oil, salt, & pepper to coat
  4. Spread brussels across sheet pans, ensuring they’re not overcrowded. Bake for 10-20 min, tossing occasionally
  5. 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
  6. Remove from heat and stir in gochujang and maple syrup
  7. Once brussels are crispy, remove from oven and toss with gochujang mixture
  8. Optional: Mix 1/4 C walnuts and 1.5 scallions in with gochujang mixture
  9. Optional: Garnish with additional 1/4 C walnuts and and 1.5 scallions. Finely grate lemon zest on top; sprinkle with sea salt
  10. Enjoy.