Yard House Crispy Brussels Sprouts Recipe

If you ask me what is my favorite side dish for the holidays, I can answer without thinking twice—Brussels sprouts. And not just any kind, I’m talking about the Yard House Crispy Brussels Sprouts.

I love how crispy they get! The way they roast them at high heat makes all the difference. That crunchy outside and tender inside? Perfect every time.

Today I’m sharing my version of the Yard House Crispy Brussels Sprouts Recipe. It tastes just like the one you get at the restaurant.

They’re perfect for a weeknight side dish or fancy enough for holiday meals too.

What Does Yard House Crispy Brussels Sprouts Taste Like?

You know a dish is special when you find yourself thinking about it days later. The Yard House Crispy Brussels Sprouts are everything you want in a veggie side.

The outside is full of crunch, while the inside stays tender. There’s a rich, roasted flavor that mixes perfectly with the sweet and tangy balsamic glaze.

The saltiness from the Parmesan cheese and bacon balances the tiny hit of spice from black pepper and red pepper flakes.

Every bite has a touch of sweetness and a lot of bold flavor. It’s not just “eating your veggies” – it’s a treat!

Yard House Crispy Brussels Sprouts Ingredients

Here’s everything you need to make this dish:

Brussels Sprouts:

• Brussels Sprouts (1 pound): Grab fresh ones—tight, green, and firm. Cut off the ends and slice them in half. This makes them roast evenly and get that crispy edge we love.

Seasonings:

• Olive Oil (2 tablespoons): This is what makes the sprouts crispy and golden. Plus, it adds a nice, light flavor.
• Salt (½ teaspoon): Pulls out the sprouts’ natural taste. Don’t skip it!
• Black Pepper (¼ teaspoon): Gives a tiny spicy bite that goes great with the sweet glaze.
• Garlic (1 clove, minced, or ½ teaspoon garlic powder): Adds a big, rich flavor. It smells amazing when it cooks!
• Red Pepper Flakes (¼ teaspoon, optional): Want a little heat? This gives your sprouts a fun, spicy twist.

Toppings:

• Parmesan Cheese (¼ cup, grated): Sprinkles on a salty, cheesy layer that matches the glaze perfectly.
• Bacon (2 slices, optional): Cook it crispy, chop it up, and add it for a smoky crunch that makes this dish extra special.

Balsamic Glaze:

• Balsamic Vinegar (½ cup): This turns into a thick, sweet glaze when you heat it up. It gives the sprouts a tangy zip.
• Honey or Maple Syrup (1 teaspoon, optional): If you like things sweeter, this softens the vinegar’s sharpness a bit.

Helpful Swaps

If you need to make substitutions or want to try something different, here are some helpful swaps that work well in this Yard House Crispy Brussels Sprouts Recipe:

1. For Brussels Sprouts: If you can’t find fresh brussels sprouts, frozen ones can work – just thaw and dry them well before roasting. You might need to cook them a bit longer.
2. For Olive Oil: Any neutral cooking oil like avocado oil, canola oil, or even melted butter will work.
3. For Bacon: Turkey bacon works great for a lighter option. For a vegetarian version, try adding smoked paprika (about ¼ teaspoon) to get that smoky flavor without the meat. Chopped nuts like walnuts or pecans can add crunch instead of bacon.
4. For Balsamic Vinegar: If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar mixed with a bit more honey or brown sugar to get a similar sweet-tart effect.
5. For Parmesan Cheese: Any hard, salty cheese works well – try Pecorino, Asiago, or even shredded cheddar can work.
6. For Garlic: Shallots or onion powder can stand in for garlic if needed.
7. For Heat: Instead of red pepper flakes, try a dash of hot sauce, cayenne pepper, or even a drizzle of chili oil.
8. Add-ins: Feel free to add dried cranberries, toasted pine nuts, or a squeeze of lemon juice at the end for extra flavor dimensions.

Kitchen Equipment Needed

1. Sharp Knife: To trim and halve the Brussels sprouts.
2. Cutting Board: For prepping the sprouts and other ingredients.
3. Large Mixing Bowl: To toss the sprouts with oil and seasonings.
4. Baking Sheet: For roasting the sprouts. A rimmed one prevents spills.
5. Parchment Paper: For easy cleanup (optional but helpful).
6. Small Saucepan: To make the sweet and tangy sauce.
7. Whisk or Fork: To stir the sauce.
8. Spatula: To toss the sprouts and transfer them to a serving dish.
9. Oven: Preheated to 400°F for roasting.
10. Measuring Spoons and Cups: To measure ingredients accurately.

How To Make Yard House Crispy Brussels Sprouts

Step 1 | Prep the Brussels Sprouts

Start by washing your sprouts under cold water. Dry them off with a towel—dry sprouts get crispier. Next, grab your knife and cut off the tough bottom part of each sprout. Then slice them in half.

If some are super big, cut them into quarters so they cook the same as the smaller ones.

Step 2 | Season the Brussels Sprouts

Put all your halved sprouts into a big mixing bowl. Pour in 2 tablespoons of olive oil, then sprinkle on ½ teaspoon of salt and ¼ teaspoon of black pepper.

Want more flavor? Add 1 minced garlic clove or ½ teaspoon of garlic powder.

If you like a little spice, toss in ¼ teaspoon of red pepper flakes.

Mix it all up with your hands or a spatula until every sprout is coated.

Step 3 | Bake the Brussels Sprouts

Turn your oven on to 400°F (200°C).

Line your baking sheet with parchment paper if you’ve got it—it keeps things from sticking. Spread the Brussels sprouts out on the sheet, placing them cut-side down. This trick helps them get really crispy inside.

Pop them in the oven and bake for 25–30 minutes. About halfway through (around 15 minutes), flip them over so they brown on both sides.

They’re ready when they’re golden and crispy.

Step 4 | Make the Balsamic Glaze

While the sprouts roast, grab a small saucepan and pour in ½ cup of balsamic vinegar. Put it on the stove over medium-high heat until it starts to boil.

Then turn the heat down low and let it simmer. It’ll take about 10–15 minutes to get thick—stir it now and then so it doesn’t burn.

If you want it sweeter, mix in 1 teaspoon of honey or maple syrup at the end.

Step 5 | Add Bacon and Cheese (Optional)

If you’re using bacon, cook 2 slices in a pan until they’re nice and crispy. Let them cool a bit, then chop them into little pieces.

When the sprouts come out of the oven, sprinkle the bacon bits on top.

Then grab ¼ cup of grated Parmesan cheese and sprinkle that over too—it’s so good!

Step 6 | Drizzle and Serve

Drizzle your balsamic glaze over the hot Brussels sprouts. Give them a gentle toss so everything’s coated and they’re ready to Enjoy!

Chef Notes + Tips

Here are some extra tips to make your Yard House Crispy Brussels Sprouts Recipe even better:

• Dry the sprouts well: Wet sprouts steam instead of roast, so pat them dry after washing.
• Don’t overcrowd the pan: Spread the sprouts out to get that crispy texture.
• Check the glaze often: It can go from perfect to burnt fast, so keep stirring.
• Use fresh Parmesan: Pre-grated cheese doesn’t melt as nicely.
• Taste before serving: Add a pinch more salt or glaze if needed.
• Double the recipe: This dish disappears fast, so make extra for a crowd!

What to Serve with Crispy Brussels Sprouts

I like to serve them next to grilled chicken, roasted meat, or even with pasta. They add a nice crunch and flavor to your plate.

They also work great with rice or mashed potatoes.

If you want a light dinner, try them with a fried egg on top. The glaze makes them feel special, even if everything else is simple.

They also go well in a bowl with other roasted veggies. Add some quinoa or couscous and you’ve got a full meal.

Make Ahead & Storage Tips

Make Ahead:

You can prepare the brussels sprouts up to a day in advance. Trim and halve them, then store in an airtight container in the fridge.

For the balsamic glaze, you can make it up to a week ahead of time and store it in a sealed container in the refrigerator. Just warm it slightly before using to get it back to the right consistency.

Storing & Reheating:

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The sprouts won’t be as crispy when reheated, but they’ll still taste great.

Freezing isn’t ideal for this dish, as the texture of the brussels sprouts changes significantly when frozen and thawed. They tend to get mushy and lose their crispiness.

To reheat, spread the sprouts on a baking sheet and warm in a 350°F oven for about 5-7 minutes. Avoid using the microwave if possible, as it makes them soggy. Add a fresh drizzle of the balsamic glaze after reheating to perk up the flavors.

Yard House Crispy Brussels Sprouts Recipe FAQs

Got questions? Here are some answers to help you out!

1. Why aren’t my Brussels sprouts crispy?

Wet sprouts or a crowded pan can make them steam instead of roast. Dry them well after washing, and spread them out on the baking sheet. Also, make sure your oven is fully preheated to 400°F.

2. Can I air-fry the Brussels sprouts?

Yes! Toss them with oil and seasonings, then air-fry at 375°F for 15–20 minutes, shaking the basket halfway. They’ll get crispy and cook faster than in the oven.

3. How do I make the glaze less tangy?

If the balsamic glaze is too sharp, stir in 1–2 teaspoons of honey or maple syrup while it’s simmering. You can also add a splash of water to thin it out and mellow the flavor.

4. Is the balsamic glaze necessary?

The balsamic glaze gives the dish a sweet and tangy flavor that makes it special. If you don’t have balsamic vinegar, you can skip the glaze or use a store-bought version. The sprouts will still taste great, but the glaze adds that Yard House touch.

Continue to Content

Yield: 4 servings

Yard House Crispy Brussels Sprouts Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Learn how to make Crispy Brussels Sprouts Recipe just like Yard House! Ready in 40 mins with balsamic glaze, Parmesan & bacon for the perfect veggie side.

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Ingredients

Brussels Sprouts

• 1 pound fresh Brussels sprouts, trimmed and halved

Seasonings

• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 clove garlic, minced (or ½ teaspoon garlic powder)
• ¼ teaspoon red pepper flakes (optional)

Toppings

• ¼ cup Parmesan cheese, grated
• 2 slices bacon, cooked & chopped (optional)

Balsamic Glaze

• ½ cup balsamic vinegar
• 1 teaspoon honey or maple syrup (optional, for sweetness)

Instructions

Step 1 | Prep the Brussels Sprouts

Start by washing your sprouts under cold water. Dry them off with a towel—dry sprouts get crispier.

Next, grab your knife and cut off the tough bottom part of each sprout. Then slice them in half.

If some are super big, cut them into quarters so they cook the same as the smaller ones.

Step 2 | Season the Brussels Sprouts

Put all your halved sprouts into a big mixing bowl. Pour in 2 tablespoons of olive oil, then sprinkle on ½ teaspoon of salt and ¼ teaspoon of black pepper.

Want more flavor? Add 1 minced garlic clove or ½ teaspoon of garlic powder.

If you like a little spice, toss in ¼ teaspoon of red pepper flakes.

Mix it all up with your hands or a spatula until every sprout is coated.

Step 3 | Bake the Brussels Sprouts

Turn your oven on to 400°F (200°C).

Line your baking sheet with parchment paper if you’ve got it—it keeps things from sticking.

Spread the Brussels sprouts out on the sheet, placing them cut-side down. This trick helps them get really crispy inside.

Pop them in the oven and bake for 25–30 minutes. About halfway through (around 15 minutes), flip them over so they brown on both sides.

They’re ready when they’re golden and crispy.

Step 4 | Make the Balsamic Glaze

While the sprouts roast, grab a small saucepan and pour in ½ cup of balsamic vinegar.

Put it on the stove over medium-high heat until it starts to boil.

Then turn the heat down low and let it simmer. It’ll take about 10–15 minutes to get thick—stir it now and then so it doesn’t burn.

If you want it sweeter, mix in 1 teaspoon of honey or maple syrup at the end.

Step 5 | Add Bacon and Cheese (Optional)

If you’re using bacon, cook 2 slices in a pan until they’re nice and crispy. Let them cool a bit, then chop them into little pieces.

When the sprouts come out of the oven, sprinkle the bacon bits on top.

Then grab ¼ cup of grated Parmesan cheese and sprinkle that over too—it’s so good!

Step 6 | Drizzle and Serve

Drizzle your balsamic glaze over the hot Brussels sprouts. Give them a gentle toss so everything’s coated and they’re ready to Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 230Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gCholesterol: 10mgSodium: 370mgCarbohydrates: 17gFiber: 4gSugar: 6g

If you love a crispy side dish with big flavor, then you have to try this Yard House Crispy Brussels Sprouts Recipe. It’s easy, tasty, and brings restaurant-style flavor right to your kitchen.

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