Perry’s Steakhouse Brussels Sprouts Recipe

I’ve been on a mission to recreate my favorite restaurant dishes at home, and Perry’s Steakhouse Brussels Sprouts was at the top of my list!

If you’ve ever had the Perry’s Steakhouse Brussels Sprouts Recipe, you already know it’s not your usual vegetable dish. These sprouts are sweet, spicy, salty, and crispy — all in one bite.

I used to think Brussels sprouts were boring, but this recipe changed my mind real quick. It’s now one of my favorite side dishes to make at home. I love how easy it is to pull together with ingredients I already have in my kitchen.

You don’t need to be a fancy cook to make this dish taste like it came straight from a restaurant. If you’ve got 30 minutes, you’re about to enjoy something special.

What Does Perry’s Steakhouse Brussels Sprouts Taste Like?

These Brussels sprouts are nothing like the soft, bitter ones you may have had before. They’re crispy on the outside, soft on the inside, and coated in a rich, sweet, and spicy sauce.

The honey brings a light sweetness, while the sriracha gives just the right amount of heat. The soy sauce and bacon add a deep, salty flavor that makes each bite full of taste. The sesame oil gives them that extra layer of warmth and richness.

The onions and bacon come together so well with the roasted sprouts that it almost tastes like you’re eating a loaded snack, not a vegetable. It’s bold, flavorful, and has just the right crunch.

Perry’s Steakhouse Brussels Sprouts Ingredients

Here’s everything I use to make this dish and why each one matters:

• 8–10 Brussels sprouts: These are the stars of the show. When roasted, they get crispy on the outside and soft inside. I cut them in half for better cooking.
• 2 tbsp all outdoor seasoning: This is a mix of spices that adds flavor fast. If you don’t have this blend, you can use onion powder, garlic powder, black pepper, or any seasoning you like.
• ½ tsp salt: A little salt brings out the flavor. You don’t need much since the soy sauce and bacon are already salty.
• 2 tbsp sesame oil: This oil gives a nice toasty flavor and helps the sprouts crisp up. Don’t worry if you don’t have it—olive oil works too.
• ¼ cup spicy honey or regular honey: This adds the sweet side to the sweet-and-spicy flavor. If you don’t have spicy honey, mix regular honey with a pinch of chili flakes or cayenne pepper.
• 3 tbsp soy sauce: Adds a salty, rich base to the sauce.
• 1 tbsp sriracha: This brings the heat. You can use more or less depending on how spicy you like it.
• ½ onion, sliced: Sautéed onions bring sweetness and depth. They also pair nicely with the bacon.
• 2–3 slices bacon: Bacon makes everything better, right? It adds crunch and a smoky flavor.
• 1–2 tsp brown sugar (optional): I like to mix in a bit of brown sugar for a deeper sweetness.

Helpful Swaps

1. Brussels Sprouts: In a pinch, you could use cabbage cut into chunks, though the texture won’t be quite the same.
2. Sesame Oil: Olive oil or avocado oil make good substitutes if you don’t have sesame oil.
3. Spicy Honey: Mix regular honey with a dash of cayenne pepper if you don’t have spicy honey.
4. Soy Sauce: Tamari, coconut aminos, or liquid aminos work well for a gluten-free option.
5. Sriracha: Any hot sauce will work, or use red pepper flakes if you’re out of hot sauce.
6. Bacon: Turkey bacon, pancetta, or even a tablespoon of bacon fat can work instead of regular bacon.
7. Brown Sugar: Maple syrup or coconut sugar can replace brown sugar.
8. All-purpose seasoning: Make your own with equal parts garlic powder, onion powder, and black pepper.

Kitchen Equipment Needed

1. Baking Sheet – A rimmed baking sheet works best to prevent any oil from spilling in your oven.
2. Mixing Bowls – You’ll need a couple of bowls: one large one for tossing the brussels sprouts with oil and seasonings, and a smaller one for mixing the sauce.
3. Chef’s Knife – For trimming and halving the brussels sprouts.
4. Cutting Board – To safely prep your ingredients.
5. Measuring Spoons and Cups – For accurate measurements of ingredients.
6. Skillet or Frying Pan – To cook the bacon and onions.
7. Spatula or Tongs – For turning and removing the brussels sprouts.
8. Serving Dish – Something nice to present your delicious creation!
9. Oven – Preheated to 400°F to get those sprouts nice and roasted.
10. Aluminum Foil – Optional, but helpful for lining the baking sheet for easier cleanup.

How To Make Perry’s Steakhouse Brussels Sprouts

Step 1 | Preheat the Oven

Preheat your oven to 400°F (200°C). This high heat is essential for getting those crispy, caramelized edges that make brussels sprouts so good.

Step 2 | Prepare the Brussels Sprouts

Start by washing your brussels sprouts thoroughly under cold running water. Pat them dry with a paper towel. Using a sharp knife, trim off the tough stem ends of each sprout, just taking off a small slice. Remove any loose or discolored outer leaves.

Then, slice each brussels sprout in half lengthwise through the stem end. This helps them cook more evenly and gives more surface area for that delicious sauce to cling to.

Step 3 | Season the Brussels Sprouts

Place your halved Brussels sprouts in a large mixing bowl. Sprinkle with 2 tablespoons of all-purpose seasoning and 1/2 teaspoon of salt.

Drizzle with 2 tablespoons of sesame oil and toss well to ensure all sprouts are evenly coated with oil and seasonings.

Step 4 | Roast the Brussels Sprouts

Spread the seasoned Brussels sprouts in a single layer on a baking sheet, cut-side down for extra crispiness.

Roast in the preheated oven for about 30 minutes, or until the edges are browned and crispy and the centers are tender.

If more browning is needed, broil for the last 1–2 minutes, watching carefully to prevent burning.

Step 5 | Prepare the Bacon and Onions

While the sprouts are roasting, slice the half onion into thin strips or half-moons, and cut the bacon into small pieces. Heat a skillet over medium heat and cook the bacon until it begins to render fat.

Add the onions and continue cooking until the bacon is crispy and the onions are caramelized and soft, about 8–10 minutes. Remove from heat and set aside.

Step 6 | Make the Sauce

In a small bowl, whisk together 1/4 cup of spicy honey (or regular honey), 3 tablespoons of soy sauce, 1 tablespoon of sriracha, and 1–2 teaspoons of brown sugar until smooth.

Step 7 | Combine the Sauce with Bacon and Onions

Add the cooked bacon and caramelized onions to the sauce and stir to combine. This mixture will be the flavorful topping for the roasted sprouts.

Step 8 | Finish and Serve

Once the Brussels sprouts are roasted, transfer them to a serving dish. Pour the sauce and bacon-onion mixture over the sprouts and gently toss until everything is evenly coated.

Your Perry’s Steakhouse-style Brussels Sprouts are ready to serve! Enjoy them hot as a delicious side dish.

Recipe Perfection Tips

• For extra crispy brussels sprouts, make sure they’re completely dry before adding oil and seasonings. Any water will create steam in the oven and prevent them from crisping up.
• Don’t crowd the baking sheet. Give your brussels sprouts plenty of space to roast properly. If needed, use two baking sheets rather than piling them all on one.
• Cut brussels sprouts of similar size so they cook evenly. If some are much larger than others, quarter the big ones instead of halving them.
• For a deeper flavor, toast some sesame seeds and sprinkle them over the finished dish.
• The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
• If you like your brussels sprouts extra crispy, roast them for 5 more minutes before adding the sauce.
• Cook the bacon until it’s really crispy – it will soften slightly when mixed with the sauce.
• For a smoky flavor without bacon, add a dash of smoked paprika to the sauce.

What Goes Well with Perry’s Steakhouse Brussels Sprouts?

These sprouts go with a lot of meals. I like them with grilled chicken, steak, or roasted fish. The sweet and spicy glaze pairs well with simple main dishes.

You can also serve them with rice or mashed potatoes to balance the bold flavor. They even taste great cold as a leftover snack.

If you’re making a big dinner, serve them alongside roasted carrots or garlic green beans for a full veggie plate.

Make Ahead & Storage Tips

You can make this dish ahead if you want to save time. Roast the Brussels sprouts and cook the bacon and onions earlier in the day.

Store them in separate containers in the fridge. When you’re ready to eat, warm everything up and mix with the sauce.

Leftovers can be stored in the fridge for up to 3 days in a sealed container.

To reheat, pop them in the oven at 375°F for 10 minutes or heat them in a skillet.

You can freeze the sprouts, but they may lose some crispness. It’s best to enjoy them fresh if you can.

Perry’s Steakhouse Brussels Sprouts Recipe FAQs

1. How do I know when the Brussels sprouts are done roasting?

The sprouts should be golden brown and crispy on the edges. Poke one with a fork—it should be tender but not mushy. If they’re still hard, roast for another 5 minutes and check again.

2. Can I double the recipe?

Absolutely! Double all the ingredients and use two baking sheets so the sprouts don’t overlap. Cook the bacon and onions in batches if your skillet is small. The sauce can be mixed in a larger bowl.

3. Can I make this dish without bacon?

Yes, you can leave out the bacon if you want a vegetarian version. The sprouts will still taste great because the sauce and onions bring a lot of flavor. You can use plant-based bacon if you want a similar smoky taste.

4. Why are my brussels sprouts bitter?

Brussels sprouts can sometimes have a bitter taste, especially if they’re older or overcooked. To reduce bitterness, make sure to trim the stem ends well and remove any discolored outer leaves.

The honey and brown sugar in this recipe help balance any natural bitterness. Also, don’t overcook them – brussels sprouts get more bitter when charred too much.

5. How spicy is this dish?

The spice level depends on how much sriracha you use. With one tablespoon, it’s just a little spicy. If you like more heat, add extra sriracha or some chili flakes.

6. Can I make this in an air fryer?

Yes! You can air-fry the sprouts at 375°F for 15–20 minutes, shaking halfway. Then mix them with the sauce as usual.

I hope you give this Perry’s Steakhouse Brussels Sprouts Recipe a try. It’s one of those dishes that surprises you with how easy and delicious it is.

Perfect for anytime you want something tasty and a little different.

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