Roasted Brussels Sprouts With Gochujang Brown Butter

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.