maple gochujang sprouts and squash
1lb brussels sprouts
1/2 of a large butternut squash
1/2lb thick cut bacon
3tbsp olive oil
salt and pepper
3tbsp unsalted butter
2tbsp gochujang paste
1.5tbsp maple syrup
2tsp soy sauce
1tsp rice wine vinegar
ingredients
yield: 5 servings
cook time: 35 minutes
course: dinner
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sweet, spicy, and smoky vegetables, glazed then topped with crispy bacon
1. Slice the stem off your Brussels sprouts, then cut them in half. Quarter any extra-large sprouts and remove any undesirable outer leaves. Cut the base and stem off your butternut squash. Cut the squash in half lengthwise, then scoop out the seeds. Trim off the skin with a knife, then cut the squash into cubes. Slice the bacon into small cubes or lardons.
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2. Toss the Brussels sprouts and squash with olive oil, salt, and pepper. Transfer to a baking sheet lined with parchment paper and flip all the sprouts so they’re cut-side down. Bake for 25–30 minutes, rotating the pan halfway through.
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3. Meanwhile, add the bacon to a cold sauté pan and place it over medium-high heat. Cook, stirring occasionally, until the bacon is crispy. Drain on a paper towel and set aside.
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4. To make the sauce, melt the butter in a small bowl. Add the maple syrup, gochujang, soy sauce, and rice wine vinegar, then whisk to combine. Set aside.
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5. Once the vegetables are crispy and tender, remove them from the oven. Add the sauce and bacon to the pan and toss everything to coat. Return the tray to the oven for 2–3 minutes.
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6. Serve immediately and enjoy!
process
about the recipe
Is anyones favorite part of Thanksgiving dinner really the turkey? No, it’s all about the sides, and you know it. This recipe is one of those killer sides you look forward to every year. It may feel a little conceited to say the dish you brought is your favorite, unless everyone else agrees. At that point its not conceited, it’s just fact. This is that dish.
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Brussels sprouts and asparagus take turns being my favorite vegetable, but lately it has definitely been Brussels sprouts’ turn. That means I have tried many different methods of roasting them. This method takes the cake. 425F gets you the crispiest of edges without having the center go mushy. Whereas 450F will certainly give you crispy edges, the inside will just be overcooked. Roasting them cut-side down is the most important part. It’s the only way. I’ve also found there’s no need to stir the veggies around as they roast. Most ovens have hot spots, so a simple rotation of the pan will result in perfectly even cooking.
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You always hear “avoid crowding the pan” in recipes, especially roasted vegetable recipes. This is important, but in this recipe it’s extra important. Butternut squash holds a lot of water, which means it all evaporates during the cooking process and will steam the veggies they are too close to. If you’re making a double batch or more of this recipe, might I recommend keeping the Brussels sprouts and squash on separate pans, and then combining them when you add the sauce and bacon.
What do you do if your veggies aren't getting crispy enough? Just hit them with a high broil for 1-3 minutes, and you're golden. But be careful, they can burn very quickly!
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I wouldn’t recommend reheating this recipe, as it would likely cause the vegetables to lose their crispiness. If you must, only par-cook them the first time. Say, 15 minutes as opposed to 25.
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Finally, tailor the sauce to your liking! The proportions listed result in a very well-balanced glaze, not too spicy, not too sweet. But, if you’d prefer it spicier, add more gochujang. If you’d like it sweeter, and more maple syrup. If you’d like it a bit more mellow overall, add more butter and vice versa.
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I hope you enjoy this roasted Brussels sprouts and butternut squash dish! Happy Thanksgiving!