This Saltgrass Steakhouse Brussel Sprouts recipe is the exact restaurant-style you’ve been searching for — perfectly caramelized, crispy-edged sprouts tossed in a sweet-savory bacon glaze that’s downright irresistible.
Golden-brown roasted Brussels sprouts meet smoky bacon, a touch of maple-brown sugar butter, and a final shower of Parmesan for the ultimate flavor bomb. This easy homemade version comes together in just 35 minutes and tastes identical (some say better!) than the steakhouse original.
Whether you’re planning a special steak dinner at home or just want the most delicious vegetable side ever, this beginner-friendly Saltgrass Steakhouse Brussel Sprouts recipe will steal the show every single time!
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6 as side
Ingredients
Main Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Brussels sprouts | 1 ½ lbs (about 6 cups trimmed) | Medium size, not baby |
| Thick-cut bacon | 6 slices | Applewood smoked is best |
| Unsalted butter | 4 Tbsp | Divided |
| Pure maple syrup | 2 Tbsp | Or honey |
| Light brown sugar | 2 Tbsp | Packed |
| Garlic, minced | 3 cloves | |
| Kosher salt | ¾ tsp | Adjust to taste |
| Fresh cracked black pepper | ½ tsp | |
| Red pepper flakes (optional) | ¼ tsp | For a tiny kick |
| Parmesan cheese, grated | ¼ cup | Freshly grated, not canned |
Optional Finishing Touch
| Item | Amount | Notes |
|---|---|---|
| Balsamic glaze | Drizzle | Store-bought or homemade |
| Toasted pecans or almonds | ¼ cup chopped | For extra crunch |
Step-by-Step Instructions (Super Easy!)
- Preheat oven to 425°F (218°C). Line a large rimmed baking sheet with parchment or foil for easy cleanup.
- Trim and halve Brussels sprouts. Remove any yellow outer leaves.
- Cook bacon in a skillet until crispy. Reserve 2 Tbsp bacon fat. Crumble bacon and set aside.
- Melt 2 Tbsp butter with reserved bacon fat. Toss Brussels sprouts in this mixture with salt, pepper, and red pepper flakes.
- Spread sprouts cut-side down on the baking sheet. Do NOT crowd — use two sheets if needed.
- Roast 20–25 minutes, flipping once halfway, until deeply caramelized and crispy on the edges.
- While roasting, make the glaze: Melt remaining 2 Tbsp butter with maple syrup, brown sugar, and minced garlic over low heat until sugar dissolves (2–3 minutes).
- Remove sprouts from oven. Immediately toss with crumbled bacon and warm maple glaze.
- Transfer to serving dish. Shower with Parmesan and optional balsamic drizzle. Serve hot!
Pro Tips for Restaurant-Quality Results
- Cut all sprouts the same size for even cooking.
- Place cut-side down first — this creates maximum browning.
- High heat (425°F) is non-negotiable for crispy edges.
- Don’t skip the bacon fat — it’s the secret to authentic Saltgrass flavor.
- Make extra glaze — everyone wants to spoon more on top!
Serving Ideas That Pair Perfectly
This Saltgrass Steakhouse Brussel Sprouts recipe is incredible with:
- Grilled ribeye or filet mignon
- Garlic butter salmon
- Honey garlic pork tenderloin
- Thanksgiving or Christmas dinner
- Sunday roast chicken
Storage & Reheating Tips
- Fridge: Store in airtight container up to 4 days.
- Reheating: Re-crisp in 400°F oven or air fryer for 5–7 minutes. Microwave makes them soft.
- Freezer: Not recommended — texture suffers.
Delicious Variations & Substitutes
| Variation | How to Modify |
|---|---|
| Vegetarian | Omit bacon, use 3 Tbsp olive oil + ½ tsp smoked paprika |
| Vegan | Use vegan butter + coconut sugar + plant-based bacon |
| Low-Carb/Keto | Skip brown sugar, use sugar-free maple syrup |
| Extra Crispy | Air fry at 400°F for 12–15 minutes |
| Spicy Version | Add ½ tsp cayenne to the glaze |
Healthier Options
- Reduce butter to 2 Tbsp total + extra bacon fat or olive oil
- Use turkey bacon and sugar-free syrup for lower calories
- Add a squeeze of lemon at the end for brightness without extra sugar
Equipment Need (Quick Table)
| Equipment | Why It Helps |
|---|---|
| Large rimmed baking sheet | Even roasting & caramelization |
| Sharp knife + cutting board | Fast, uniform trimming |
| Heavy skillet | Perfect crispy bacon |
| Parchment paper or foil | Zero cleanup |
| Large mixing bowl | Easy tossing with bacon fat |
Expert Notes
“The real Saltgrass magic happens when the natural sugars in the Brussels sprouts caramelize at high heat and then get coated in that sweet bacon-maple butter. Never boil or steam them — roasting is the only way to get that steakhouse texture.”
Nutritional Information (per serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 245 | |
| Protein | 9g | |
| Carbohydrates | 18g | |
| Fiber | 5g | |
| Sugars | 10g | |
| Fat | 17g | |
| Sodium | 420mg | 18% |
Conclusion:
There’s a reason this Saltgrass Steakhouse Brussel Sprouts recipe disappears the second it hits the table — it’s hands-down the most flavorful, crispy, bacon-kissed vegetable side you’ll ever make at home. With golden caramelized edges, that sweet-smoky maple glaze, and a shower of Parmesan, this easy Saltgrass Steakhouse Brussel Sprouts recipe turns ordinary Brussels into pure steakhouse magic in just 35 minutes.
This homemade Saltgrass Steakhouse Brussel Sprouts recipe tastes identical (or even better) and costs pennies per serving. Whether you’re pairing it with grilled steak, holiday roast, or weeknight chicken, this Saltgrass Steakhouse Brussel Sprouts recipe is guaranteed to steal the show and convert every sprout skeptic at your table. Save this Saltgrass Steakhouse Brussel Sprouts recipe right now, because once your family tastes it, they’ll demand it weekly.
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Frequently Asked Questions
Q: Why are my Brussels sprouts not crispy?
A: You either overcrowded the pan, roasted at too low temperature, or didn’t use enough fat. Spread them out, crank to 425°F, and generously coat with bacon fat/butter.
Q: Can I make Saltgrass Steakhouse Brussel Sprouts recipe ahead?
A: Yes! Roast the sprouts, make the glaze, and store separately. Reheat sprouts in a hot oven, then toss with warm glaze and bacon right before serving.
Q: What can I use instead of maple syrup?
A: Honey works great, or try sorghum or date syrup. For keto, use sugar-free pancake syrup.
Q: Are these Saltgrass Brussel sprouts gluten-free?
A: 100% naturally gluten-free as written!
Q: Can I use frozen Brussels sprouts?
A: Please don’t — they release too much water and never get crispy. Fresh is essential for authentic Saltgrass results.
Saltgrass Steakhouse Brussel Sprouts Recipe
Equipment
- Large rimmed baking sheet
- Sharp knife + cutting board
- Heavy skillet
- Parchment paper or foil
- Large mixing bowl
Ingredients
- Fresh Brussels sprouts
- Thick-cut bacon
- Unsalted butter
- Pure maple syrup
- Light brown sugar
- Garlic minced,
- Kosher salt
- Fresh cracked black pepper
- Red pepper flakes optional,
- Parmesan cheese grated,
Instructions
- Preheat oven to 425°F (218°C). Line a large rimmed baking sheet with parchment or foil for easy cleanup.
- Trim and halve Brussels sprouts. Remove any yellow outer leaves.
- Cook bacon in a skillet until crispy. Reserve 2 Tbsp bacon fat. Crumble bacon and set aside.
- Melt 2 Tbsp butter with reserved bacon fat. Toss Brussels sprouts in this mixture with salt, pepper, and red pepper flakes.
- Spread sprouts cut-side down on the baking sheet. Do NOT crowd — use two sheets if needed.
- Roast 20–25 minutes, flipping once halfway, until deeply caramelized and crispy on the edges.
- While roasting, make the glaze: Melt remaining 2 Tbsp butter with maple syrup, brown sugar, and minced garlic over low heat until sugar dissolves (2–3 minutes).
- Remove sprouts from oven. Immediately toss with crumbled bacon and warm maple glaze.
- Transfer to serving dish. Shower with Parmesan and optional balsamic drizzle. Serve hot!
