Saltgrass Steakhouse Brussels Sprouts Recipe (Copycat)
Ingredients
Directions / Instructions
Why You'll Love These Saltgrass Steakhouse-Inspired Brussels Sprouts
Brussels sprouts have become one of the most popular steakhouse side dishes thanks to their crispy caramelized edges and rich savory flavor. This Saltgrass Steakhouse-inspired recipe transforms humble Brussels sprouts into an unforgettable side by roasting them until golden brown, then tossing them in garlic butter, crispy bacon, Parmesan cheese, and a sweet balsamic honey glaze.
The secret is roasting the sprouts at high heat, allowing the natural sugars to caramelize while the outer leaves become wonderfully crispy. A finishing drizzle of balsamic glaze adds a subtle sweetness that perfectly balances the smoky bacon, nutty Parmesan, and buttery garlic. Whether you're serving grilled steak, roasted chicken, pork chops, or holiday dinners, these Brussels sprouts will quickly become a family favorite.
Ingredients
- 2 pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 4 slices thick-cut bacon, cooked and crumbled
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
For the Balsamic Honey Glaze
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Step-by-Step Instructions
1. Prepare the Brussels Sprouts
Preheat your oven to 425°F (220°C). Trim the stems from the Brussels sprouts, remove any damaged outer leaves, and cut each sprout in half.
2. Season
Toss the Brussels sprouts with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
3. Roast
Arrange the sprouts cut-side down on a parchment-lined baking sheet in a single layer. Roast for 25 to 30 minutes, flipping halfway through, until deeply golden and crispy around the edges.
4. Prepare the Garlic Butter
While the sprouts roast, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Do not let the garlic brown.
5. Make the Glaze
In a small saucepan, combine the balsamic vinegar, honey, and Dijon mustard. Simmer for 2 to 3 minutes until slightly thickened.
6. Toss Everything Together
Transfer the roasted Brussels sprouts to a large serving bowl. Add the garlic butter, crispy bacon, Parmesan cheese, and chopped parsley. Toss gently until evenly coated.
7. Finish with Glaze
Drizzle the warm balsamic honey glaze over the Brussels sprouts just before serving.
8. Serve
Serve immediately while hot and crispy alongside grilled steak, roasted chicken, pork chops, salmon, or holiday meals.
Expert Tips
Always roast Brussels sprouts cut-side down to maximize caramelization. Avoid overcrowding the baking sheet because crowded vegetables steam instead of roast. Freshly grated Parmesan melts better and provides richer flavor than pre-shredded cheese. If your Brussels sprouts are especially large, quarter them so they cook evenly. For extra crispiness, roast them for an additional 5 minutes under the broiler while watching carefully.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven or air fryer for 5 to 7 minutes to restore crispiness. Avoid microwaving if possible, as it softens the caramelized exterior.
Serving Suggestions
These Brussels sprouts pair beautifully with grilled ribeye steak, filet mignon, roasted chicken, smoked brisket, pork tenderloin, grilled salmon, meatloaf, mashed potatoes, mac and cheese, roasted sweet potatoes, or buttery dinner rolls. They're also an excellent addition to Thanksgiving, Christmas, Easter, and Sunday dinner menus.
Recipe Variations
Add chopped pecans, toasted walnuts, or sliced almonds for crunch. Dried cranberries add a sweet holiday twist, while crumbled goat cheese or blue cheese creates a richer flavor profile. For extra heat, sprinkle with crushed red pepper flakes or drizzle with hot honey. A squeeze of fresh lemon juice before serving brightens the entire dish, while maple syrup can replace honey for a deeper caramel flavor.
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