u003cstrongu003eQ: Can I use frozen Brussels sprouts?u003c/strongu003e

A: Yes, but fresh Brussels sprouts provide a better texture. If using frozen, adjust cooking time as needed.

u003cstrongu003eQ: Is gochujang very spicy?u003c/strongu003e

A: Gochujang varies in spiciness, so adjust the amount according to your taste preference.

A: Substitute the butter with vegan butter and avoid using animal-based sauces.

A: They should be tender and slightly caramelized but not brown or mushy.

Scale

12 ounces shaved Brussels sprouts

1 tablespoon avocado or olive oil

1/4 teaspoon salt

3/4 cup walnuts, roughly chopped

1/4 cup dried cranberries

4 tablespoons salted butter, softened

1 1/2 tablespoons gochujang sauce

2 teaspoons toasted sesame oil

2 teaspoons brown sugar (optional)

1 small clove garlic, grated

1/2 teaspoon soy sauce

Cook Mode Prevent your screen from going dark

Heat avocado or olive oil in a large skillet over medium heat.

Add shaved Brussels sprouts and salt, sauteing for 5-7 minutes until tender and lightly caramelized.

Stir in walnuts and dried cranberries, mixing well to combine.

In a small bowl, blend softened butter, gochujang sauce, sesame oil, brown sugar (if using), grated garlic, and soy sauce until smooth.

Pour the gochujang butter mixture over the sauteed Brussels sprouts and toss to evenly coat.

Serve immediately as a flavorful side dish.

Timing and Texture: Keep an eye on the Brussels sprouts; you want them tender yet crisp.

Ingredient Swaps: If you do not have walnuts, pecans or almonds work just as well. Use any type of dried fruit if cranberries are not available.

Make it Fool-Proof: Ensure your oil is hot enough before adding the Brussels sprouts for optimal caramelization.

Creative Variations: Add turkey bacon or beef chorizo for an extra richness and depth of flavor.