Let’s add some big, bold, spicy flavors to the Thanksgiving table, shall we?
For Day 3 of Thanksgiving Week, I present to you:
Spicy Gochugaru Brussels Sprouts
They’re:
- boldly flavored
- seriously spicy
- slightly sweet
- tender-crisp
- made in a skillet in 15 minutes flat
Let’s make them!
![Spicy Gochugaru Brussels Sprouts [Thanksgiving Week]](https://i0.wp.com/www.bakedgreens.com/wp-content/uploads/2018/11/Spicy_Gochugaru_Brussels_Sprouts_Thanksgiving.jpg?resize=740%2C1110)
For this Korean-inspired recipe, you’ll need to get your hands on some Gochugaru (aka Korean Chili Pepper Flakes- these are the ones I use <–affiliate link). Gochugaru is slightly more finely ground, has a stronger pepper flavor, and milder heat level when compared to regular old crushed red pepper flakes. You may know it as the primary ingredient in Kimchi (well, other than cabbage), and I love keeping it in my pantry for adding a more nuanced heat to any dish, whether Korean-flavored or not.
They have what I like to call a slow burn: at first, you’ll think they’re not spicy at all- but just wait a few seconds, and you’ll feel the heat! 
These Brussels sprouts couldn’t be easier to make: Brussels get halved and tossed into a hot skillet with water to help them soften slightly, then once the water has evaporated you’ll pour over your gochugaru sauce (packed full of flavor thanks to soy sauce, toasted sesame oil, maple syrup, lime zest + juice, ginger, and garlic), stir for 1-2 minutes, and serve.
They literally take 15 minutes to make and require zero oven space, so you can use your oven for all those pies, casseroles, and, if you’re making one, a turkey.
If you’re looking to mix up your Thanksgiving sides this year, these Spicy Gochugaru Brussels Sprouts will not disappoint.
Stay tuned this week for four more brand new Thanksgiving recipes, as well as the Thanksgiving Recipe Roundup on Monday, November 19th! 
As always, if you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram so I can see all your Thanksgiving recipes in action!
- 1lb brussels sprouts
- 3/4 cup water
- 1 Tablespoon gochugaru (Korean chili pepper flakes)
- 2 Tablespoons soy sauce (we like Liquid Aminos or organic Tamari)
- 1 Tablespoon maple syrup
- juice + zest from 1 lime
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch*
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried ginger (or 1 teaspoon of grated fresh ginger, if you have it)
- 1. Trim any hard ends off Brussels sprouts, then cut them all in half. Place Brussels sprouts and water in a large skillet and turn to HIGH. Let boil until all the water evaporates- no need to stir at this point.
- 2. While Brussels cook, stir together the sauce by mixing all remaining ingredients in a small bowl or jar, and stirring well to combine.
- *cornstarch adds a nice glossy, saucy feel to this sauce. Feel free to leave it out, if desired, or swap it for an equal amount of arrowroot starch instead, if desired.
- This recipe serves 4 as a regular side, or on Thanksgiving, when there are several to choose from, it should serve 6+. Feel free to double the recipe and use your biggest skillet to make these for a crowd of Brussels sprouts lovers!