Saltgrass Steakhouse Brussel Sprouts Recipe

Craving that signature Saltgrass Steakhouse Brussels sprouts experience at home? You’re in the right place. We’re here today with our Saltgrass Steakhouse Brussel Sprouts Recipe.

With just a few classic kitchen techniques and pantry staples, you can transform humble Brussels sprouts into a restaurant-worthy side dish that’s crispy, caramelized, and full of rich, layered flavors.

Whether you’re making them for a holiday feast or a weeknight treat, this step-by-step recipe breaks it all down.

What Does Saltgrass Steakhouse Brussel Sprouts Taste Like?

Saltgrass Steakhouse Brussels sprouts are savory, slightly sweet, and perfectly crisp. The exterior is caramelized and crunchy, while the inside stays tender and creamy. A rich glaze-often maple or balsamic-adds a sticky, tangy-sweet punch, balanced by hints of smoky bacon and nutty toppings.

It’s a flavor-packed side dish that turns even Brussels sprouts skeptics into fans.

Ingredients Required for Saltgrass Steakhouse Brussel Sprouts Recipe

Here’s the list of Ingredients you’ll need to make this Saltgrass Steakhouse Brussel Sprouts

For the Base Brussels Sprouts:

• 2 lbs Brussels sprouts, trimmed and halved
• 4 quarts water
• 1 tablespoon salt
• 2–3 tablespoons extra virgin olive oil (recommendation: Graza Sizzle)
• Salt to taste

For the Glaze (Pick Your Flavor):

Version 1 – Maple Cherry

• 3 tablespoons maple syrup
• 2 tablespoons cherry vinegar
• 2 tablespoons unsalted butter

Version 2 – Honey Apple Cider

• 3 tablespoons honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons unsalted butter

Version 3 – Steen Cane Syrup Balsamic

• 3 tablespoons Steen cane syrup
• 2 tablespoons balsamic vinegar
• 2 tablespoons unsalted butter

Optional Toppings:

• 4 slices thick-cut bacon, chopped
• ¼ cup pecans, toasted
• Brussels sprout leaves (reserved)
• Lemon zest
• Finishing olive oil (Graza Drizzle, recommended)

Kitchen Utensil You’ll Need

1. Sharp knife and Cutting board
2. Large pot (for blanching)
3. Colander and Sheet pan
4. Mixing bowls
5. Medium skillet or sauté pan
6. Tongs or spatula
7. Paper towels

Prep Time: 15 minutes
Cooking Time: 40 minutes

How to Make Saltgrass Steakhouse Brussel Sprouts

Simply follow the steps given below to make your Saltgrass Steakhouse Brussel Sprouts at home

Step 1: Prep the Brussels Sprouts
Trim just the base of each sprout (don’t cut too much or they’ll fall apart), slice in half, and peel away any discolored outer leaves. Save the nicest leaves for garnish later.

Step 2: Blanch for Texture
Bring a large pot of salted water to a boil. Add the sprouts in small batches and blanch for 3–6 minutes depending on size (3 minutes for small sprouts). This helps lock in their vibrant green color and creates a soft, creamy interior. Remove with a slotted spoon and spread them out to cool -avoid crowding or they’ll steam instead of stay crisp.

Step 3: Roast to Perfection
Toss the blanched sprouts in olive oil and a pinch of salt. Spread them cut side down on an oiled sheet pan and roast at 425°F (or 400°F with convection) for 20–25 minutes until deeply golden and crispy.

Step 4: Make the Glaze
In a medium skillet over medium-high heat, reduce your sweet component (maple syrup, honey, or Steen syrup) for 1–2 minutes. Add your vinegar and reduce again until syrupy (about 2–3 minutes). Lower heat and whisk in the butter until glossy and thick like caramel. Toss in the roasted sprouts and stir to coat.

Step 5: Add Crunchy Toppings (Optional but Awesome)
Bacon: Start in a cold pan and cook over medium heat for 8–10 minutes until crispy. Drain on paper towels, saving the fat in the pan. Crispy Brussels Leaves: Fry reserved leaves in leftover bacon fat until dark and crisp (about 3 minutes). Toasted Pecans: Roast in a 325°F oven for 15–20 minutes, then salt lightly while hot.

Step 6: Assemble Like a Pro
Plate your glazed sprouts and top with crispy bacon, fried leaves, toasted pecans, a kiss of lemon zest, and a drizzle of finishing olive oil. Sprinkle with flaky salt for that final gourmet touch.

Some Tasty Ways To Customize and Serve This Saltgrass Steakhouse Brussel Sprouts

1. With a Juicy Ribeye or NY Strip
We’ve paired these sprouts with a reverse-seared ribeye, and wow -the sweet glaze cuts through the richness of the steak beautifully. It’s like they were made for each other. Add a dollop of herb butter on top and you’re golden.

2. Tucked Into a Warm Grain Bowl and Chili
One night we tossed the glazed sprouts over a bowl of farro with roasted sweet potatoes, crumbled goat cheese, Golo Chili, and a soft-boiled egg. That glaze just melted into everything -it was a total power lunch moment.

3. Piled High on Toast with Ricotta
This was a spur-of-the-moment brunch win. We layered creamy ricotta onto thick sourdough toast, added the sprouts, a drizzle of hot honey, and flaky salt. Instant restaurant-level snack.

4. Topped on a White Pizza
We once added leftovers to a garlic and mozzarella pizza. That combo of crispy sprouts, sticky glaze, and bubbly cheese? Unreal. Add a sprinkle of red pepper flakes and some pancetta if you’re feeling fancy.

5. Stuffed in a Wrap with Chicken
For a quick lunch, we wrapped up sliced grilled chicken, glazed sprouts, arugula, and a little mustard aioli. It had crunch, sweetness, and just the right kick. Super satisfying.

6. Alongside Thanksgiving Turkey
This has become a new holiday tradition for us. The brightness from the vinegar glaze helps balance out all the heavier sides on the plate -gravy, stuffing, mashed potatoes -it just works.

7. Tossed into Pasta with Brown Butter
We made a quick brown butter pasta and stirred in chopped glazed sprouts with a handful of toasted walnuts and some Parm. It felt way fancier than it was, and everyone went back for seconds.

8. With Crispy Skin Salmon
This pairing is seriously next level. That caramelized Brussels sprout bite with buttery salmon and a squeeze of lemon? It’s the kind of combo that makes you pause mid-bite and say “oh, wow.”

9. Layered in a Breakfast Hash
We threw these into a skillet with diced potatoes, caramelized onions, and a couple of fried eggs on top-instant brunch hero status. That maple glaze works surprisingly well with yolk.

10. Topped on a Baked Sweet Potato
Sounds wild, but hear us out-roasted sweet potato split open, stuffed with glazed Brussels sprouts, toasted pecans, and a spoonful of Greek yogurt or sour cream. It’s sweet, savory, and a total comfort meal.

Some Tips on This Saltgrass Steakhouse Brussel Sprouts Recipe

1. Don’t skip the boiling part.
I used to roast them raw, but boiling first makes them soft inside and super crispy outside. It really works!

2. Cut just a little bit off the bottom.
If I cut too much, the leaves fall off and the sprouts break apart. Now I only cut a tiny piece -just enough to clean it up.

3. Save those little leaves!
At first, I threw them away. But then I tried frying them and wow -they turned into crispy chips! So yummy.

4. Use enough salt in the water.
I added a spoonful of salt when I boiled them. It helped the flavor go all the way inside the sprout.

5. Don’t crowd the pan.
One time, I put too many sprouts on the tray and they steamed instead of getting crispy. Now I give them space.

6. Always roast them cut-side down.
Trust me, this makes them get that golden, crunchy bottom. It takes a little extra time but it’s worth it!

7. Try different glazes.
I played around with honey, maple, and syrup. My favorite was maple with cherry vinegar -sweet and tangy!

8. Butter makes the glaze shiny and yummy.
When I added butter at the end, it made the glaze thick and smooth. Don’t skip it!

9. Use bacon if you can.
I cooked some bacon and sprinkled it on top -it made everything taste even better. My whole family loved it.

10. Finish with a tiny bit of lemon zest.
This little trick made them taste fresh and fancy. I just used a little bit and it was perfect!

How to Store and Reheat Saltgrass Steakhouse Brussel Sprouts

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and roast at 375°F for 8–10 minutes until crisp. For best texture, avoid microwaving-use a skillet or oven to revive that roasted crunch and glaze.

Common Queries on This Saltgrass Steakhouse Brussel Sprouts Recipe

Here, we’ve got you covered with some common questions about the Saltgrass Steakhouse Brussel Sprouts that people often ask.

1. What is the secret ingredient for the best roasted Brussels sprouts?

In our kitchen, the real game-changer is blanching the sprouts before roasting. It gives you that magic combo -soft, almost creamy insides with deeply crispy, golden-brown edges. If you’re skipping this step, you’re seriously missing out. Also, a bold glaze like the maple and cherry vinegar combo takes it to another level.

2. What gives Brussels sprouts a better taste?

Honestly? Layered seasoning and balance. You want salt in your blanching water, a hit of olive oil before roasting, and a sticky glaze to finish. The sweet + tangy glaze (think maple + vinegar or honey + cider) wakes up the sprouts and makes them irresistible -even to people who swear they hate them.

3. What’s the best seasoning for Brussels sprouts?

Salt is non-negotiable, and good olive oil is your best friend here. But to really elevate them, go with a sweet-and-sour glaze: maple syrup + cherry vinegar is our go-to. Add a little butter to finish the glaze, and boom – you’re not just seasoning, you’re transforming.

4. How to get super crispy Brussels sprouts?

Three things:
Blanch them first in salted boiling water (3–6 minutes).
Roast cut-side down on a super-hot, well-oiled pan at 425°F.
Don’t crowd the pan – give them space to crisp, not steam.
Bonus: a quick sear in a skillet afterward brings out that extra crispiness.

5. Can I skip the blanching step?

You can, but we wouldn’t recommend it. We’ve tried it both ways, and blanching gives you way better texture and flavor – soft inside, crispy outside. Plus, it seasons the sprouts all the way through.

6. What’s the best glaze combo?

Hands down, maple syrup + cherry vinegar. It’s got that deep, sweet richness from the maple, and the cherry vinegar cuts through with a tart punch. That combo is addictively good and was the favorite in our kitchen taste test.

7. What kind of olive oil should I use?

We love using Graza Sizzle for roasting and Graza Drizzle for finishing. Sizzle has a high smoke point and a mellow flavor – perfect for the oven. Drizzle, on the other hand, is bold and spicy, and it makes the perfect final touch.

8. Can I make this Saltgrass Steakhouse Brussel Sprouts Recipe ahead of time?

Yes – but do it in stages. Blanch and roast the sprouts ahead of time, store them in the fridge, and then reheat and toss in the glaze right before serving. Re-crisp them in the oven or skillet if needed.

9. How do I keep Saltgrass Steakhouse Brussel Sprouts from getting soggy?

Don’t crowd them on the sheet pan, and make sure they’re dry after blanching. Also, always roast cut-side down and let them sit untouched in the oven to really caramelize. No steaming allowed here!

10. What toppings go best with glazed Saltgrass Steakhouse Brussel Sprouts?

Oh, the toppings are the best part! Our must-haves are: Crispy bacon for smoky richness, Toasted pecans for crunch, Fried Brussels leaves for that potato-chip texture, Lemon zest for brightness, And a final drizzle of bold olive oil

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.