Sprouts are just starting to show up in the farmers’ markets. This recipe by Peter Som is all about the nutty, the savoury and the umami. So good.
| 1 stalk | Brussels sprouts (about 3-5 cups) |
| 1T | extra-virgin olive oil |
| kosher salt, fresh-cracked black pepper | |
| ½c | coarsely chopped walnuts (optional) |
| 4T | unsalted butter |
| ⅓ c | gochujang (Korean hot pepper paste, find at H Mart) |
| 2T | pure maple syrup |
| 2 | scallions, thinly sliced, divided |
| zest of ½ lemon | |
| flaky sea salt |
Place rimmed baking sheets in upper and lower thirds of oven; preheat oven to 500°F. Toss Brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully (baking sheets will be hot!) divide the 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 the sprouts are charred in spots and tender, 16–18 minutes.
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.
Cook the 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 the gochujang paste and maple syrup. Season with kosher salt and pepper.
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 over and sprinkle with sea salt.
Serves 6.