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Saltgrass Steakhouse Brussels Sprouts

Saltgrass Steakhouse Brussels Sprouts Recipe

Saltgrass Steakhouse Brussels Sprouts are a popular steakhouse-inspired side dish made by roasting fresh Brussels sprouts until they develop crispy, golden-brown edges while remaining soft and tender inside. They are typically finished with a flavorful glaze or seasoning that combines sweet, savory, buttery, and slightly tangy notes, creating a rich taste that complements grilled meats perfectly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds fresh Brussels sprouts trimmed and halved.
  • 2 tablespoons olive oil.
  • 2 tablespoons unsalted butter melted.
  • 2 tablespoons honey.
  • 1 tablespoon balsamic glaze.
  • 1 teaspoon garlic powder.
  • ½ teaspoon onion powder.
  • ½ teaspoon smoked paprika.
  • ¼ teaspoon crushed red pepper flakes optional.
  • ½ teaspoon kosher salt.
  • ¼ teaspoon black pepper.
  • 1 teaspoon lemon zest optional, for serving.
  • 2 tablespoons grated Parmesan cheese optional.

Equipment

  • Large baking sheet
  • Parchment paper or aluminum foil (optional for easy cleanup)
  • Large mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Measuring cups & spoons
  • Silicone spatula or wooden spoon
  • Tongs for tossing the sprouts
  • Microplane or fine grater (for lemon zest and Parmesan cheese)

Method
 

Step 1: Prepare the Brussels Sprouts
  1. Preheat your oven to 425°F (220°C). Trim the stem ends from the Brussels sprouts, remove any damaged outer leaves, and slice each sprout in half.
Step 2: Season the Sprouts
  1. In a large mixing bowl, combine the Brussels sprouts with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until every sprout is evenly coated.
Step 3: Arrange on the Baking Sheet
  1. Spread the Brussels sprouts in a single layer on a baking sheet with the cut sides facing down. Leave a little space between them so they roast instead of steam.
Step 4: Roast Until Crispy
  1. Bake for 18–22 minutes, flipping the sprouts halfway through cooking. They should be deeply golden with crispy edges and tender centers.
Step 5: Prepare the Glaze
  1. While the Brussels sprouts roast, mix the melted butter, honey, balsamic glaze, and crushed red pepper flakes (if using) in a small bowl until smooth.
Step 6: Coat the Brussels Sprouts
  1. Transfer the hot roasted Brussels sprouts to a large bowl and pour the glaze over them. Toss gently until every piece is evenly coated.
Step 7: Add the Finishing Touches
  1. Sprinkle with freshly grated Parmesan cheese and lemon zest, if desired. Serve immediately while the Brussels sprouts are hot and crispy.
Step 8: Enjoy
  1. Pair these Saltgrass Steakhouse Brussels Sprouts with grilled steak, roasted chicken, pork chops, salmon, or your favorite holiday meal for a restaurant-quality side dish at home.

Notes

Placing the Brussels sprouts too close together traps steam, making them soft instead of crispy. Spread them out in a single layer with space between each piece.