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
$28 At Amazon
Microplane Grater
$17 At Amazon
Small Saucepan
$160 $146 At Amazon
Medium Skillet
$70 $42 At Amazon
Recipe information
Yield
8 Servings
Ingredients
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.
Recipe notes
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