As someone who has cooked many Brussels sprouts dishes, I can say the Yard House Brussels Sprouts recipe is truly amazing. The combination of blanching, roasting, and tossing the sprouts in a flavorful oil mixture creates a dish that is both tender and crispy.
The key to this recipe is the blanching step, which helps to soften the sprouts and remove some of the bitterness. Once roasted, the sprouts develop a delicious caramelized flavor that is simply irresistible.
How to Make this Yard House Brussel Sprouts?
Making this Yard House Brussel Sprouts Recipe is easier than you might think. With a few simple steps and some basic kitchen tools, you’ll be on your way to creating a dish that will impress your family and friends.
Let’s get started!
Ingredients List
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, divided
- 1 tablespoon kosher salt, plus more to taste
Kitchen Tools Needed
- Large pot
- Colander
- Baking sheet
- Parchment paper (optional)
Making Yard House Brussel Sprouts Recipe
Step 1 | Trim the Brussels sprouts
Cut a tiny bit off the bottom of each sprout. Be careful not to cut too much, or the leaves will fall apart when you slice them in half.
Step 2 | Slice the sprouts in half
Cut each sprout in half lengthwise. If some leaves fall off, don’t worry—they’ll come off in the water later.
Step 3 | Blanch the sprouts
Bring a large pot of water to a boil and add 1 tbsp. of kosher salt. Carefully drop the halved sprouts into the boiling water and let them cook for about 6-7 minutes. This is called blanching, and it helps to soften the sprouts and remove some of the bitterness.
Step 4 | Strain and steam
Strain the blanched sprouts and let them steam for about 2 minutes. This extra step ensures they’re tender and ready for roasting.
Step 5 | Toss with olive oil and salt
Transfer the sprouts to a bowl and drizzle with 1 tbsp. of olive oil. Toss to coat, and season with a pinch of salt. The salt from the blanching water has already penetrated the flesh, so this extra salt is just for the exterior.
Step 6 | Roast to perfection
Preheat your oven to 400°F with the fan on convection. Line a baking sheet with parchment paper (optional, but it makes for easy cleanup). Spread the sprouts out in a single layer, cut-side down, with about a half-inch of space between each one. Drizzle the remaining 1 tbsp. of olive oil over the sprouts. Roast for 25-30 minutes, or until the edges are crispy and golden brown.
Step 7 | Serve and Enjoy!
Enjoy your perfectly roasted Copycat Brussels sprouts!
Brussels Sprouts Recipe Tips
- Adjust the roasting time based on the size of your sprouts: Smaller sprouts may need less time, while larger ones may require a bit more.
- For extra flavor, add some minced garlic or shallots to the olive oil before tossing the sprouts.
- Sprinkle some grated Parmesan cheese or crumbled feta over the roasted sprouts for a delicious twist.
Make Ahead And Freezing Instructions
If you want to get a head start on your meal prep, you can blanch the Brussels sprouts up to 3 days in advance. Simply store them in an airtight container in the refrigerator until you’re ready to roast them. When you’re ready to serve, toss the blanched sprouts with olive oil and roast as directed.
Unfortunately, Brussels sprouts don’t freeze well after they’ve been cooked. The texture can become mushy and unappetizing. It’s best to enjoy this dish fresh out of the oven for the best texture and flavor.
leftover Brussels sprouts Reheating Process
For best results, reheat leftover Brussels sprouts in a hot oven (400°F) for 5-10 minutes, or until crispy. You can also reheat them in a skillet over medium heat, stirring occasionally, until heated through.
What to Serve with this Dish
Here are some tasty main dishes to go with these Brussels sprouts:
- Grilled or Roasted Chicken: The crispy sprouts go great with juicy chicken. Serve them alongside grilled or roasted chicken breast for a satisfying meal.
- Baked Salmon or Other Fish: The sprouts’ nutty, slightly sweet taste pairs well with seafood. Bake a salmon fillet or your favorite white fish to enjoy with the crispy sprouts.
- Roasted Pork Tenderloin: Pork and Brussels sprouts are a classic match. Roast a pork tenderloin, slice it thin, and serve with the sprouts for a delicious dinner.
- Mashed or Roasted Potatoes: For a classic side, pair the Brussels sprouts with creamy mashed potatoes or crispy roasted potatoes. The sprouts’ crunch contrasts nicely with the potatoes’ smooth texture.
Frequently Asked Questions
Can I use frozen Brussels sprouts instead of fresh?
Yes, you can use frozen Brussels sprouts, but the texture may not be as crispy as fresh. If using frozen, skip the blanching step and roast them directly from frozen.
How do I make the sprouts extra crispy?
To get extra crispy Brussels sprouts, make sure to roast them at a high temperature (400°F or higher) and spread them out in a single layer on the baking sheet. Tossing them with a bit of olive oil or melted butter before roasting can also help them get crispy.
Can I add other vegetables to the recipe?
Absolutely! Brussels sprouts pair well with other roasted vegetables like carrots, potatoes, or onions. Just adjust the roasting time as needed based on the size and density of the other vegetables.
Yard House Brussel Sprouts Recipe
Delicious Yard House Brussel Sprouts Recipe - crispy, tender, and full of flavor. Perfect side dish in under 45 minutes with simple steps and fresh ingredients.
Ingredients
- 1 lb. Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, divided
- 1 tablespoon kosher salt, plus more to taste
Instructions
Step 1 | Trim the Brussels sprouts
Cut a tiny bit off the bottom of each sprout. Be careful not to cut too much, or the leaves will fall apart when you slice them in half.
Step 2 | Slice the sprouts in half
Cut each sprout in half lengthwise. If some leaves fall off, don’t worry—they’ll come off in the water later.
Step 3 | Blanch the sprouts
Bring a large pot of water to a boil and add 1 tbsp. of kosher salt. Carefully drop the halved sprouts into the boiling water and let them cook for about 6-7 minutes. This is called blanching, and it helps to soften the sprouts and remove some of the bitterness.
Step 4 | Strain and steam
Strain the blanched sprouts and let them steam for about 2 minutes. This extra step ensures they're tender and ready for roasting.
Step 5 | Toss with olive oil and salt
Transfer the sprouts to a bowl and drizzle with 1 tbsp. of olive oil. Toss to coat, and season with a pinch of salt. The salt from the blanching water has already penetrated the flesh, so this extra salt is just for the exterior.
Step 6 | Roast to perfection
Preheat your oven to 400°F with the fan on convection. Line a baking sheet with parchment paper (optional, but it makes for easy cleanup). Spread the sprouts out in a single layer, cut-side down, with about a half-inch of space between each one. Drizzle the remaining 1 tbsp of olive oil over the sprouts. Roast for 25-30 minutes, or until the edges are crispy and golden brown.
Step 7 | Serve and Enjoy!
Enjoy your perfectly roasted Brussels sprouts!
Conclusion
The Yard House Brussel Sprouts Recipe is a must-try for anyone who loves crispy, flavorful Brussels sprouts. By following the simple steps of blanching, roasting, and tossing the sprouts in a flavorful oil mixture, you can create a side dish that is sure to impress.
With these tips and tricks, you’ll be able to achieve perfectly crispy Brussels sprouts every time.
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