Saltgrass Steakhouse Brussel Sprouts Recipe
I still remember when me and my family visited our grandmom’s home during Christmas. She always made so many dishes, but one that really stuck with me was her brussels sprouts. Me and my brother ate them like crazy.
Later, when I left for college, life got busy, and I kind of forgot about them. But one day, me and a friend went to Saltgrass Steakhouse, and just like that, the memory came back.
I ordered the brussels sprouts, and I couldn’t believe it—they tasted just like grandma’s. Since then, I make this Saltgrass Steakhouse Brussel Sprouts Recipe at home all the time.
And now, I’m sharing it with you, step-by-step, so you can enjoy that same warm taste too.
Why I Love This Recipe
I love this Saltgrass Brussel Sprouts Recipe because it’s simple but tastes like something from a fancy restaurant.
The sprouts get crispy in the oven, and the honey-balsamic glaze adds a sweet, tangy kick.
It reminds me of family dinners but takes less than 30 minutes to make! Plus, you only need six basic ingredients.
Saltgrass Brussel Sprouts Ingredients
Saltgrass Steakhouse Brussels Sprouts is easy, classic, and the ingredients are simple. You’ll need:
1 ½ pounds fresh Brussels sprouts
These are the star of the dish. Pick ones that are bright green and firm. You’ll trim and slice them in half so they cook evenly and get crispy on the edges.
3 tablespoons olive oil, divided
Olive oil helps the sprouts roast perfectly. It also adds a nice flavor and helps the seasoning stick. Two tablespoons go on before roasting, and one at the end to add richness.
¾ teaspoon kosher salt
Salt brings out the flavor in the sprouts. Kosher salt is great because it sticks to the veggies well and doesn’t taste too salty.
½ teaspoon ground black pepper
Just the right amount of heat to balance the sweetness in the dish. Freshly ground pepper works best.
2 tablespoons balsamic vinegar
This adds that deep, tangy flavor. It also gives the sprouts a dark color and a little sweet sharpness that makes the taste pop.
2 teaspoons honey
Just a touch of sweetness to balance the tangy vinegar. Honey also helps glaze the sprouts and gives them a shiny finish.
Helpful Swaps
- Brussels Sprouts: No fresh ones? Use frozen! Just let them thaw and dry them off so they still get crispy.
- Olive Oil: Try avocado oil or coconut oil if you’re out of olive oil.
- Honey: Swap it with maple syrup or agave if you want something different.
- Balsamic Vinegar: Apple cider vinegar or red wine vinegar works if you don’t have balsamic.
Kitchen Equipment Needed
You don’t need much to make this dish. Here’s what I use:
- A big mixing bowl to toss the sprouts.
- A baking sheet to roast them on.
- Some foil to line the sheet (makes cleanup super easy).
- An oven to cook everything.
How To Make Saltgrass Steakhouse Brussel Sprouts
Step 1 | Prep the Brussels Sprouts
Start by washing your brussels sprouts. Cut off the stem ends and remove any old or yellow leaves. Then slice each sprout in half from top to bottom.
Step 2 | Toss with Oil and Seasoning
In a large bowl, toss the halved sprouts with 2 tablespoons olive oil, salt, and pepper. Mix well so every piece gets coated.
Step 3 | Roast in the Oven
Line your baking sheet with foil. Spread the sprouts out in a single layer, cut side down if possible. Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until they are crispy and golden brown.
Step 4 | Add Honey and Balsamic
Once the sprouts are roasted, take them out and place them back in the mixing bowl. Drizzle with the remaining 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, and 2 teaspoons honey. Toss gently until everything is coated.
Step 5 | Serve Hot
Serve them right away while they’re still hot and crispy. That’s when they taste the best!
Tips for the BEST Saltgrass Brussel Sprouts
- Don’t overcrowd the pan – Give each sprout enough space or they’ll steam instead of roast, and you’ll miss out on that delicious crispiness.
- Bigger isn’t always better – Try to choose brussels sprouts that are similar in size so they cook evenly. Smaller ones tend to be sweeter.
- Watch the heat – Every oven is different, so keep an eye on them. If they’re browning too quickly, lower the temperature to 400°F.
- Cut side down matters – The flat cut side will caramelize better when it’s directly touching the hot baking sheet.
- Save the glaze for after roasting – Adding the balsamic and honey before roasting might burn them. Always add these ingredients after cooking.
- Give them a shake – Halfway through roasting, give the pan a good shake to ensure even browning on all sides.
What to Serve with Saltgrass Brussels Sprouts
These brussels sprouts go with just about anything. I like to serve them with grilled chicken, steak, or even a burger.
They’re also perfect with a bowl of rice or some roasted potatoes on the side.
Sometimes I even eat them on their own as a snack. The sweet and tangy flavor means they can go with mild dishes or more spicy ones.
You can also add them to your lunch bowl with some quinoa, beans, and avocado.
And trust me, even people who think they don’t like Brussels sprouts usually end up loving these.
Leftover Storage & Reheating Tips
If you have any leftovers (which doesn’t happen often in my house), store them in an airtight container in the fridge. They’ll stay good for about 3 days.
When you want to eat them again, the best way to reheat is in a pan on the stove. That brings back the crispiness. You can also pop them in the oven or toaster oven at 375°F for 5–10 minutes.
Avoid the microwave if you can—it makes them soft. If you must, do short bursts and spread them out on a plate.
Saltgrass Steakhouse Brussel Sprouts Recipe FAQs
1. Can I make these ahead of time?
Yes, you can prep the Brussels sprouts (wash, trim, and cut) a day before. Store them in the fridge until you’re ready to roast. I like to roast them fresh, though, because they taste best right out of the oven.
2. Can I add cheese or other toppings?
Yes! Parmesan cheese goes great on top. You can also sprinkle some chopped almonds or bacon bits for extra crunch and flavor.
3. How do I know when they’re done roasting?
Check the edges—they should be dark brown and crispy. The inside will be tender when poked with a fork. Usually 20–25 minutes is perfect.
4. How do I know when the Brussels sprouts are done?
They’re ready when they’re soft inside and crispy outside. Stick a fork in one—if it goes through easy, they’re good. Look for golden edges too; that’s the tasty part! If they’re still hard, leave them in a few more minutes.
5. Why aren’t my sprouts crispy?
If they’re soft, they might be too close on the sheet. Spread them out so they have space. Make sure they’re dry before you roast them too—wet sprouts steam instead of crisp. And check that your oven’s hot enough. That’s what works for me!
Saltgrass Steakhouse Brussels Sprouts Recipe
Crispy Saltgrass Steakhouse Brussels Sprouts Recipe made in just 35 minutes! Easy, flavorful side dish with balsamic and honey glaze.
Ingredients
- 1 ½ pounds fresh Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
Instructions
Step 1 | Prep the Brussels Sprouts
Start by washing your brussels sprouts. Cut off the stem ends and remove any old or yellow leaves. Then slice each sprout in half from top to bottom.
Step 2 | Toss with Oil and Seasoning
In a large bowl, toss the halved sprouts with 2 tablespoons olive oil, salt, and pepper. Mix well so every piece gets coated.
Step 3 | Roast in the Oven
Line your baking sheet with foil. Spread the sprouts out in a single layer, cut side down if possible. Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until they are crispy and golden brown.
Step 4 | Add Honey and Balsamic
Once the sprouts are roasted, take them out and place them back in the mixing bowl. Drizzle with the remaining 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, and 2 teaspoons honey. Toss gently until everything is coated.
Step 5 | Serve Hot
Serve them right away while they’re still hot and crispy. That’s when they taste the best!
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 2gCholesterol: 0mgSodium: 450mgCarbohydrates: 18gFiber: 5gSugar: 7gProtein: 4g
This Saltgrass Steakhouse Brussel Sprouts Recipe brings warm memories and tasty flavors right into my kitchen—and now yours too! It’s simple, quick, and super delicious. I hope you give it a try and enjoy every crispy bite just like I do.
Did you make this recipe? Please leave a ⭐ rating and review!
