Saltgrass Steakhouse Brussels Sprouts Recipe

Craving that signature sweet-and-spicy kick from your favorite steakhouse? This copycat Saltgrass Steakhouse Brussels sprouts recipe brings restaurant magic right to your kitchen.

Whether you’re a fan of Longhorn’s famous Brussels or Saltgrass’s smoky-sweet version, this recipe delivers perfectly caramelized, crispy sprouts coated in an irresistible maple-chipotle glaze.

The secret? A quick blanching technique followed by high-heat roasting that transforms even the most skeptical veggie-hater into a Brussels sprout believer.

Ready in under 40 minutes, this steakhouse Brussels sprouts recipe pairs beautifully with any main course and tastes just like the original-maybe even better.

What is Saltgrass Steakhouse Brussels Sprouts Recipe and How Does It Taste?

This copycat longhorn brussel sprouts recipe hits all the right flavor notes. The exterior becomes beautifully caramelized and crispy with slightly charred edges, while the interior stays tender and sweet.

The sauce brings a delightful balance-natural maple sweetness meets smoky paprika depth, with a gentle heat from chipotle and red pepper flakes dancing on your palate.

It’s not overwhelmingly spicy; instead, the heat builds gradually and complements the earthy Brussels sprouts perfectly.

Those crispy loose leaves? Pure flavor bombs with concentrated sweetness and smokiness that’ll have everyone fighting over them.

Saltgrass Steakhouse Brussels Sprouts Ingredients and Kitchen Utensils

Ingredients

For the Brussels Sprouts:

• 1–1½ lbs fresh Brussels sprouts (trimmed and halved or quartered)
• 2–3 tablespoons olive oil
• ½–1 teaspoon coarse sea salt
• Water (for blanching)
• Ice (for ice bath)

For the Sweet and Spicy Sauce:

• 2 tablespoons unsalted butter (melted)
• 1 tablespoon pure maple syrup
• 1 tablespoon honey
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon chipotle pepper powder
• ½–1 teaspoon red pepper flakes (adjust to taste)
• Optional: Pinch of additional coarse sea salt

Kitchen Utensils 

1. Large pot (for blanching)
2. Large baking sheet or roasting pan
3. Parchment paper
4. Large mixing bowl (for ice bath)
5. Small bowl (for sauce)
6. Whisk
7. Chef’s knife and cutting board
8. Colander or strainer
9. Kitchen towel or paper towels

Preparation and Cooking Time

Prep Time: 15 minutes

Cook Time: 24 minutes (4 min blanching + 20 min roasting)

Total Time: 39 minutes

Servings: 4 (as a side dish)

Copycat Saltgrass Steakhouse Brussels Sprouts Recipe

Step 1: Prep the Brussels Sprouts

Trim the tough stem ends off each Brussels sprout and remove any damaged or yellowed outer leaves. Don’t discard those loose leaves-they’ll become deliciously crispy chips during roasting. Cut large sprouts into quarters and smaller ones in half for even, bite-sized pieces.

Step 2: Boil Water and Preheat Oven

Fill a large pot with generously salted water and bring to a rolling boil. Meanwhile, preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper to prevent sticking and make cleanup effortless.

Step 3: Blanch the Sprouts

Add your prepared Brussels sprouts to the boiling water, then reduce heat to a gentle simmer. Blanch for exactly 4 minutes-this par-cooking step tenderizes the sprouts and reduces any bitterness while keeping them from getting mushy during roasting.

Step 4: Shock in Ice Bath

Immediately drain the sprouts and plunge them into a large bowl filled with ice water. This shocking technique stops the cooking process instantly, preserving that vibrant green color and perfect texture. Let them sit for 2-3 minutes until completely cooled.

Step 5: Dry and Season

Drain the sprouts thoroughly and pat them dry with a kitchen towel if needed (excess moisture prevents crisping). Transfer to your prepared baking sheet, drizzle generously with olive oil, and sprinkle with coarse sea salt. Toss everything together until evenly coated, then spread in a single layer with space between pieces for maximum caramelization.

Step 6: Roast to Perfection

Slide the pan into your preheated oven and roast for 20 minutes. You’re looking for tender interiors with crispy, golden-brown edges. Want extra crispiness like the longhorn brussel sprout recipe? Bump the temperature to 425°F and extend roasting by 5 minutes, watching carefully to prevent burning.

Step 7: Make the Sweet and Spicy Sauce

While the Brussels sprouts roast, whisk together the melted butter, maple syrup, honey, chili powder, smoked paprika, chipotle pepper powder, and red pepper flakes in a small bowl until completely smooth. Taste and adjust the heat level-remember, it’ll mellow slightly when tossed with the hot sprouts.

Step 8: Finish and Toss

Remove the beautifully caramelized sprouts from the oven. Transfer to a serving bowl (or keep on the pan for rustic presentation). Pour the sauce over the hot sprouts and toss thoroughly, making sure every piece gets coated in that sweet-smoky-spicy goodness. Those crispy bits stuck to the pan? Scrape them up-they’re flavor gold.

Step 9: Serve Immediately

Plate your copycat Saltgrass Steakhouse Brussels sprouts while they’re hot and at peak crispiness. The contrast of textures and the balanced sweet-heat flavor profile will convert even the staunchest Brussels sprout skeptics at your table.

Customization and Pairing Ideas for Serving

1. Extra Crispy Air Fryer Version

Transform this into an air fryer Brussels sprouts recipe by skipping the blanching step entirely. Toss raw, trimmed, and halved sprouts with oil and salt, then air fry at 375°F for 15-18 minutes, shaking the basket halfway through. Toss with the sauce after cooking for a quicker weeknight option that’s equally delicious.

2. Bacon Lover’s Addition

Elevate your best Brussels sprouts recipe by adding crispy bacon pieces. Cook 4-5 strips until crispy, crumble, and toss with the finished sprouts along with the sauce. The salty, smoky bacon amplifies the steakhouse vibes and adds an irresistible meaty dimension.

3. Balsamic Glaze Drizzle

For a tangy-sweet variation, drizzle a tablespoon of aged balsamic glaze over the finished sprouts along with (or instead of) the maple-chipotle sauce. This creates a more sophisticated flavor profile perfect for holiday dinners or date-night steaks.

4. Parmesan Finish

Right before serving, shower your roast Brussels sprouts recipe with freshly grated Parmesan cheese. The nutty, salty cheese melts slightly from the residual heat and creates an umami-rich coating that pairs beautifully with the sweet-spicy sauce.

5. Steakhouse Dinner Pairing

Serve these alongside a perfectly seared ribeye or filet mignon, garlic mashed potatoes, and warm dinner rolls for an authentic steakhouse experience at home. The Brussels sprouts’ bold flavors stand up beautifully to rich, charred meats without getting lost on the plate.

6. Holiday Side Dish Upgrade

Make this the star side dish at Thanksgiving or Christmas dinner by doubling the recipe and garnishing with pomegranate arils and toasted pecans. The jewel-toned seeds add pops of tart sweetness while the nuts contribute welcome crunch and earthiness.

7. Meal Prep Bowl Component

Turn this side into a complete meal by serving over quinoa or wild rice with grilled chicken, a soft-boiled egg, and avocado slices. The best Saltgrass Steakhouse Brussels sprouts recipe becomes a nutrient-dense, flavor-packed lunch that reheats beautifully throughout the week.

Expert Tips for Perfect Steakhouse Brussels Sprouts

1. Choose the Right Size Sprouts

Select Brussels sprouts that are similar in size-ideally about 1-1½ inches in diameter-for even cooking. Smaller sprouts are naturally sweeter and more tender, while larger ones can be woody. If you end up with mixed sizes, quarter the large ones and halve the smaller ones so everything finishes cooking simultaneously.

2. Don’t Skip the Blanching Step

While tempting to skip straight to roasting, blanching is the secret weapon in this copycat longhorn brussel sprouts recipe. Those 4 minutes in boiling water break down tough fibers and ensure the interiors become perfectly tender while the exteriors get beautifully crispy. It also neutralizes bitter compounds that can make Brussels sprouts unpalatable to some people.

3. Completely Dry Before Roasting

Moisture is the enemy of crispy caramelization. After the ice bath, drain your sprouts thoroughly and pat them completely dry with paper towels or a clean kitchen towel. Any remaining water will steam the sprouts instead of roasting them, resulting in soggy rather than crispy exteriors.

4. Give Them Space on the Pan

Overcrowding leads to steaming instead of roasting. Spread your Brussels sprouts in a single layer with a little breathing room between pieces. If needed, use two baking sheets rather than cramming everything onto one. Those crispy, caramelized edges only develop when hot air can circulate freely around each piece.

5. Save and Use Those Loose Leaves

Those loose outer leaves that fall off during trimming are pure gold-they become incredibly crispy “Brussels sprout chips” during roasting. Toss them on the pan with everything else, but keep an eye on them as they may crisp up faster than the intact sprouts. They’re often the first pieces to disappear from the serving bowl.

6. Adjust Heat Level Gradually

This steakhouse Brussels sprouts recipe has a moderate spice level, but everyone’s tolerance differs. Start with the lower amount of red pepper flakes (½ teaspoon) and chipotle powder, taste the sauce before tossing, then adjust upward if desired. Remember that heat intensifies slightly as the sauce reduces and concentrates on the hot sprouts.

7. Timing the Sauce Is Everything

Make your sweet-and-spicy sauce while the sprouts roast, but don’t add it until the moment you’re ready to serve. Adding sauce too early or reheating sauced sprouts turns them soggy. The sauce should hit those hot, crispy sprouts just before they reach the table, creating that perfect glossy coating without compromising the crucial textural contrast.

Storage and Reheating Guidance

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 375°F oven for 8-10 minutes to restore crispiness-avoid the microwave, which makes them soggy and rubbery.

Common Queries and FAQs

When you give this Saltgrass Steakhouse Brussels Sprouts Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

Q: Can I make this Brussels sprouts recipe without blanching?

A: Yes, though blanching is recommended for the most authentic texture. If skipping, increase roasting time to 25-30 minutes at 425°F, tossing halfway through to ensure even cooking.

Q: How can I make this recipe less spicy?

A: Reduce or omit the red pepper flakes and use only ¼ teaspoon chipotle powder. The smoked paprika provides smokiness without heat, so you’ll still get that signature steakhouse flavor.

Q: What’s the best way to trim Brussels sprouts?

A: Slice off the brown stem end with a sharp knife, then remove any loose or discolored outer leaves. Cut an “X” into the stem end of larger sprouts to help them cook evenly.

Q: Can I use frozen Brussels sprouts instead of fresh?

A: Fresh sprouts work best for this copycat Saltgrass Steakhouse Brussels sprouts recipe, as frozen ones contain excess moisture that prevents proper caramelization. If using frozen, thaw completely, drain thoroughly, and pat very dry before proceeding.

Q: Why are my Brussels sprouts bitter?

A: Bitterness comes from overcooking or using older sprouts. Choose firm, bright green sprouts, don’t skip the blanching step (which removes bitter compounds), and avoid roasting beyond golden-brown. The sweet sauce also helps balance any residual bitterness.

Q: Can I prep these Brussels sprouts ahead of time?

A: You can trim, blanch, and shock the sprouts up to 24 hours ahead, storing them dried in the refrigerator. Make the sauce ahead too, but only roast and toss with sauce just before serving for optimal texture.

Q: What’s the difference between this and the Longhorn version?

A: The longhorn brussel sprouts and Saltgrass versions are remarkably similar-both feature the sweet-spicy glaze with maple and chipotle. Some versions use slightly more honey or add a touch of balsamic, but this recipe captures the essence of both steakhouse favorites.

This best Saltgrass Steakhouse Brussels sprouts recipe proves that restaurant-quality sides are absolutely achievable at home. The combination of proper blanching technique, high-heat roasting, and that signature sweet-smoky-spicy glaze creates Brussels sprouts so good they’ll disappear faster than your main course.

Whether you’re recreating a steakhouse memory or converting Brussels sprouts skeptics at your dinner table, this recipe delivers every single time. The best part? You’re just 40 minutes away from crispy, caramelized perfection that rivals any upscale restaurant.

Fire up that oven and get ready for compliments-these copycat steakhouse Brussels sprouts are about to become your most-requested side dish! We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

You can also follow us on Pinterest, and YouTube for more delicious updates and kitchen inspiration. Your feedback and support mean the world to us!