Brussels sprouts are often misunderstood, dismissed by many as a bitter and bland vegetable. But when prepared correctly, they can be a delicious and satisfying dish. One of my favorite versions comes from Saltgrass Steakhouse, where their crispy Brussels sprouts have become a must-try.
However, recreating this restaurant-quality dish at home can be a challenge. That’s why I’m excited to share my Saltgrass Steakhouse Brussel Sprouts Recipe with you!
Ingredients List
- 2 ¼ lbs. Brussels sprouts
- ⅓ cup of olive oil (or more, depending on your sheet pan)
- 4 quarts of water
- 1 ½ tablespoon kosher salt (for blanching water)
- Tiny little pinch of salt (for seasoning)
- Optional toppings: Maple glaze, crispy bacon or pancetta, toasted nuts
Kitchen Tools Needed
- Cutting board
- Sharp knife
- Large pot
- Colander
- Heavy-duty steel sheet pan
- Tongs or spatula
- Oven
Step-by-Step Instructions
Now that we have everything ready, let’s move on to the cooking process. Follow these steps to make your own Saltgrass Steakhouse Brussels sprouts at home.
Step 1 | Prepare the Brussels Sprouts
Start by trimming the Brussels sprouts. Just take off the tiniest piece from the bottom stem, and if any of the outer leaves look a bit sad, peel them away. Next, slice each sprout in half, lengthwise. Be careful not to take too much off the bottom, or the leaves will start to separate!
Step 2 | Blanch the Brussels Sprouts
Fill a large pot with water and bring it to a rolling boil. Add 1 1/2 tablespoon of kosher salt to the water—this is key for flavor and color. Carefully drop in your halved Brussels sprouts and let them blanch for about 8 minutes. This step is crucial for a vivid green color and to infuse the sprouts with that salty goodness.
Step 3 | Dry the Sprouts
After blanching, strain the sprouts using a colander and let them steam dry for about 2 minutes. This helps remove any excess moisture, ensuring they crisp up beautifully in the oven.
Step 4 | Prepare for Roasting
Preheat your oven to 400°F (200°C) and grab your heavy-duty steel sheet pan. If you’re using a thin cookie sheet, you might want to upgrade—trust me, the thicker pan makes all the difference in achieving that perfect caramelized color. Drizzle a generous amount of olive oil onto the pan.
Step 5 | Season and Arrange
Place the Brussels sprouts on the sheet pan, cut side down. Give them a gentle toss in the olive oil and add a tiny pinch of salt. Make sure the sprouts are spread out evenly; overcrowding will steam them instead of roasting.
Step 6 | Roast to Perfection
Slide the sheet pan onto the bottom rack of your preheated oven. Roast for 25-30 minutes, until the sprouts are golden brown and crispy on the edges. The smell wafting through your kitchen will be irresistible!
Step 7 | Serve and Enjoy
Once roasted to perfection, take them out and serve immediately. If you’re feeling fancy, drizzle some maple glaze, sprinkle crispy bacon or pancetta, or toss in some toasted nuts. These additions add a lovely crunch and sweetness that takes this dish over the top.
Tips and Tricks for Perfection
- Blanching Benefits: Don’t skip the blanching step. It not only enhances the color but also ensures that the sprouts are perfectly seasoned inside and out.
- Sheet Pan Quality: A thick, heavy-duty steel sheet pan is your best friend for achieving that deep caramelized flavor.
- Olive Oil Generosity: Don’t be shy with the olive oil—it helps the sprouts crisp up and adds to the flavor.
Possible Substitutions or Variations
If you want to experiment or make adjustments based on what you have in your kitchen, here are some ideas:
- Oils: If you’re out of olive oil, you can use avocado oil or even melted ghee for a different flavor profile.
- Spices: Try adding a sprinkle of garlic powder, smoked paprika, or a dash of red pepper flakes before roasting for an extra kick.
- Toppings: Don’t limit yourself to just bacon or nuts. Grated Parmesan, blue cheese crumbles, or a squeeze of lemon juice can add a whole new dimension to the dish.
- Vegan Option: Skip the bacon and use maple syrup or a balsamic reduction as a finishing touch for a delicious vegan variation.
Serving Suggestions
These crispy Brussels sprouts are a versatile side dish that pairs well with many meals. Here are some serving ideas:
- Main Course Pairing: Serve alongside a juicy steak, grilled chicken, or roasted pork tenderloin for a hearty, satisfying meal.
- Holiday Feast: These sprouts make an excellent side dish for Thanksgiving or Christmas dinner, complementing turkey, ham, and other festive dishes.
- Light Meal: For a lighter option, toss these roasted sprouts with a quinoa salad, grilled fish, or a simple pasta dish.
How to Store Leftovers
If you find yourself with leftovers (though I doubt you will!), here’s how to store and reheat them:
Refrigerate: Store any leftover Brussels sprouts in an airtight container in the refrigerator. They’ll stay fresh for up to 3-4 days.
Reheat: To reheat, spread the sprouts on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes, or until they’re heated through and crispy again. Avoid microwaving, as it can make the sprouts soggy.
Frequently Asked Questions (FAQs)
Can I use frozen Brussels sprouts?
Yes, but fresh sprouts yield the best texture. If using frozen, be sure to thaw and dry them thoroughly before roasting.
What if I don’t have a heavy-duty steel sheet pan?
You can use a regular baking sheet, but keep an eye on the sprouts as they may cook faster or burn. Consider using parchment paper to prevent sticking.
How do I prevent the Brussels sprouts from getting mushy?
Make sure to dry them thoroughly after blanching and avoid overcrowding on the sheet pan. Also, roasting at a high temperature helps achieve that crispy texture.
Can I add other vegetables to this recipe?
Definitely! Carrots, parsnips, or sweet potatoes would roast beautifully alongside the Brussels sprouts.
Can I prepare the Brussels sprouts ahead of time?
Yes, you can blanch the sprouts ahead of time and store them in the fridge. Roast them just before serving for best results.
Is it necessary to blanch the Brussels sprouts?
While not strictly necessary, blanching helps to enhance the color, flavor, and texture of the sprouts.
Saltgrass Steakhouse Brussel Sprouts Recipe
Enjoy Saltgrass Steakhouse-style Brussels sprouts—crispy, golden, and perfectly seasoned. This easy recipe makes a delicious side dish in under an hour.
Ingredients
- 2 ¼ lbs. Brussels sprouts
- ⅓ cup of olive oil (or more, depending on your sheet pan)
- 4 quarts of water
- 1 ½ tablespoon kosher salt (for blanching water)
- Tiny little pinch of salt (for seasoning)
- Optional toppings: Maple glaze, crispy bacon or pancetta, toasted nuts
Instructions
- Trim and Halve: Trim the stems of 2 1/4 lbs. Brussels sprouts and slice in half.
- Blanch: Boil 4 quarts of water with 1 1/2 tbsp. kosher salt. Blanch sprouts for 8 minutes, then strain and let steam dry.
- Preheat Oven: Preheat oven to 400°F (200°C). Drizzle olive oil on a heavy-duty sheet pan.
- Season: Place sprouts cut side down on the pan, toss in oil, and sprinkle with a pinch of salt.
- Roast: Roast on the bottom rack for 25-30 minutes until golden and crispy.
- Serve: Serve hot with optional toppings like maple glaze, crispy bacon, or toasted nuts.
Conclusion
Now that you have the Saltgrass Steakhouse Brussel Sprouts recipe in your hands, it’s time to get cooking! With a few simple steps, you can enjoy a restaurant-quality dish right at home. I encourage you to try this recipe and savor the delicious flavors of crispy Brussels sprouts. Happy cooking!
