Caramelized Brussels Sprouts and Creamy Gochujang Sauce
I’m the kind of person who could eat crispy Brussels sprouts as a main course because I love them so much. I recently discovered the Stem Bar, a Montreal snack bar in the Little Burgundy district, where I ate the BEST Brussels sprouts. Naturally, I had to try and recreate this dish at home with my own personal touch! Today, I’m sharing a simple side dish recipe that’s sure to please everyone. The Brussels sprouts caramelize in the oven, thanks to the maple syrup and become super crispy, thanks to my cooking technique, which I’ll explain below. All this is served with a super creamy sauce made with cashew nuts and coconut milk, which is simply divine. I hope I’ve convinced you to try this recipe!
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- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Servings: 4 to 6
Ingredients
Caramelized Brussels Sprouts
- 7 cups (1.75 L) Brussels sprouts, halved
- 3 tablespoons (45 ml) vegetable oil
- 2 tablespoons (30 ml) maple syrup
- 2 garlic cloves, minced
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Creamy Gochujang Sauce
- 3/4 cup (180 ml) unsalted, raw cashews, soaked in boiling water for 20 minutes
- 1/2 cup (125 ml) coconut milk
- 1 tablespoon (15 ml) gochujang paste
- 2 tablespoons (30 ml) lime juice
- 2 teaspoons (10 ml) fish sauce (optional)
- 2 tablespoons (30 ml) maple syrup
- 1 clove garlic, minced
- 3/4 teaspoon (3.75 ml) salt
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Preparation
Caramelized Brussels Sprouts
- Preheat oven to 425°F and place a cookie sheet on the center rack. (This step is important because heating the baking sheet will make the Brussels sprouts even crispier!)
- In a large bowl, combine all the ingredients for the Brussels sprouts.
- Carefully remove the baking sheet from the oven and place the Brussels sprouts on the sheet, cut side down. Bake for 20-25 minutes, turning halfway through.
Creamy Gochujang Sauce
- Place all sauce ingredients in a blender. Blend until very smooth. Pour into the bottom of a large plate and place the Brussels sprouts and remaining toppings on top of the sauce. Enjoy!
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