Saltgrass Brussel Sprouts Recipe

I love ordering Brussels sprouts when I go out to eat. One place that does them really well is Saltgrass Steakhouse. Their version is crispy on the outside and soft on the inside.

The flavor is sweet and tangy at the same time. People who usually say they don’t like Brussels sprouts often change their mind after trying these.

I wanted to make Brussel Sprouts at home, so I worked on getting the recipe just right. After trying different ways, I figured out the secret.

Today, I’m sharing this copycat saltgrass brussel sprouts recipe so you can make them in your own kitchen. You won’t need to go to the restaurant anymore. This recipe uses simple ingredients and easy steps.

The Secret Behind Perfect Crispy Brussels Sprouts

Getting that restaurant-style crispy texture on Brussels sprouts comes down to three simple tricks.

First, you need to make sure your sprouts are completely dry before cooking. Any water left on them will create steam in the oven, and steamed Brussels sprouts turn out soft instead of crispy.

Second, placing the cut side down on the baking pan lets that flat surface get direct heat, creating those beautiful golden brown edges.

Third, using high heat around 425 degrees helps the outside get crispy while keeping the inside tender.

Many people struggle with Brussels sprouts because they either come out mushy or burned, but following these basic rules makes all the difference.

Saltgrass Brussel Sprouts Ingredients

• Brussels Sprouts (1 1/2 pounds): Fresh Brussels sprouts work best for this recipe. Look for firm, bright green sprouts without yellow leaves. Small to medium sizes cook more evenly than very large ones. You can find them loose or in bags at most grocery stores. For substitutions, you could use frozen Brussels sprouts, but make sure to thaw them completely and pat them very dry before using.
• Olive Oil (2 tablespoons): Olive oil helps the sprouts get crispy and adds a nice flavor. Extra virgin olive oil works great, but regular olive oil is fine too. The oil coats each sprout and helps the seasonings stick. You can substitute with avocado oil or vegetable oil in the same amount.
• Salt (1 teaspoon): Salt brings out the natural flavors in the Brussels sprouts. Regular table salt or sea salt both work well. You can adjust the amount based on your taste. Start with less and add more after cooking.
• Black Pepper (1/4 teaspoon): Freshly ground black pepper adds a little kick and depth to the flavor. Pre-ground pepper from the store works just fine too. You can add more based on how much spice you like.
• Balsamic Vinegar (2 tablespoons): This tangy vinegar adds a sweet and sour flavor that balances the honey perfectly. Regular balsamic vinegar from any grocery store works great. You do not need expensive aged balsamic for this recipe. For substitutions, you could use red wine vinegar with a tiny pinch of sugar, but balsamic really does taste best.
• Honey (1 tablespoon): Honey adds natural sweetness that makes these sprouts so good. Any type of honey works, from clover to wildflower. The honey also helps the glaze stick to the sprouts. You can substitute with maple syrup or agave nectar in the same amount.

Essential Equipment You’ll Need

1. Sharp knife – For trimming and cutting sprouts
2. Large mixing bowl – To toss sprouts with oil
3. Large baking pan – Sheet pan or cookie sheet works
4. Aluminum foil – Optional, makes cleanup easier
5. Small bowl – For mixing honey balsamic sauce
6. Clean kitchen towel – To dry washed Brussels sprouts

How to Make saltgrass brussel sprouts

Step 1 | Prepare the Oven and Pan

First, turn your oven on to 425 degrees Fahrenheit and let it heat up fully.

Next, take your baking sheet and cover it with a piece of aluminum foil. This step is not required, but it makes cleanup much easier. Set the pan aside while the oven heats.

Step 2 | Prepare the Brussels Sprouts

Wash the Brussels sprouts under cool water and dry them completely with a clean kitchen towel. This part is very important because wet sprouts will steam instead of turning crispy.

Use a sharp knife to cut off the hard bottom stem of each sprout. Then slice each one in half from top to bottom.

Step 3 | Season the Sprouts

Place all the halved Brussels sprouts into a large mixing bowl. Add two tablespoons of olive oil, one teaspoon of salt, and a quarter teaspoon of black pepper.

Use clean hands to toss and mix until every sprout is lightly and evenly coated.

Step 4 | Arrange and Roast

Pour the seasoned sprouts onto your prepared baking sheet and spread them into a single layer. Make sure none are stacked. Try to place them cut-side down so they brown nicely. Put the pan into the hot oven and roast for 20 to 25 minutes.

Step 5 | Make the Glaze

While the sprouts are roasting, prepare the glaze. In a small bowl, mix two tablespoons of balsamic vinegar with one tablespoon of honey. Stir well until smooth and fully combined, then set aside.

Step 6 | Combine and Serve

After about 20 minutes, check the sprouts. They should look dark brown and crispy on the edges. Remove the pan from the oven and carefully transfer the sprouts back into the large bowl.

Pour the honey balsamic glaze over them and gently toss until well coated. Serve this Saltgrass Brussel Sprouts Recipe hot and enjoy the rich, sweet, and tangy flavor.

Chef note + Tips

• Check Early: All ovens are a little different, so start checking your Brussels sprouts at the 18-minute mark to make sure they don’t burn.
• Use Fresh Sprouts: Fresh Brussels sprouts roast more evenly and develop a deeper, better flavor than frozen ones.
• Preheat the Pan: For extra crispiness, let the empty pan heat in the oven for a few minutes before adding the sprouts. This helps them start browning right away.
• Adjust Sweetness: If you prefer a tangier flavor, reduce the honey slightly. For a sweeter finish, add a little more honey after roasting.

What to Serve with Saltgrass Brussels Sprouts

These sprouts make a wonderful side dish for many meals. I enjoy serving them with simple roasted chicken or a juicy steak. They also taste great alongside pork chops or grilled fish.

For holiday meals like Thanksgiving or Christmas, they work perfectly as a warm vegetable side. You can even add them on top of a salad for a quick and satisfying lunch.

How to Store and Reheat Leftovers

Let any leftover sprouts cool down to room temperature. Then, put them in a sealed container in the refrigerator. They will be good for up to 3 days.

To reheat them, use your oven or a toaster oven. Spread the sprouts on a small baking sheet and warm them at 375 degrees Fahrenheit for about 5-10 minutes. This will help them get crispy again.

Using a microwave will make them soft, so I do not recommend it.

Saltgrass Brussel Sprouts Recipe FAQs

1. Can this recipe be made in advance?

This recipe can be prepared earlier in the day, but for best texture, roasting right before serving works best. When made ahead, store them chilled and reheat in the oven to restore warmth and slight crispness. The glaze can be mixed early and kept covered until needed.

2. Can this recipe be cooked in an air fryer?

Yes, an air fryer works well. Set it to 380°F and cook for about 12 to 15 minutes, shaking halfway. Finish by tossing in the honey balsamic glaze for the final touch.

3. How can I tell when Brussels sprouts are done roasting?

Roasted Brussels sprouts are done when the edges are golden brown and crispy, and a fork slides in easily. The inside should feel soft but not mushy and look bright green or light yellow-green. They should smell sweet and slightly nutty, not burnt. Start checking around 20 minutes since every oven cooks differently.

4. Why is it important to put the cut side down?

Placing the cut side down on the hot pan gives that flat part direct contact with the heat. This creates a larger area for browning and crisping. The result is a beautiful, caramelized, and crispy surface that tastes amazing. The rounded top will get nicely cooked but stay a little more tender.

5. How strong is the honey flavor in this recipe?

The honey flavor is light and mellow. It blends with the vinegar to form a simple glaze, not a heavy syrup. The roasted edges balance it with a warm, nutty taste.

Those who want a lighter glaze may reduce the honey by half. Those who want more sweetness may add a small extra touch at the end.

Continue to Content

Saltgrass Brussel Sprouts Recipe

Yield: 4 servings

Prep Time: 1 minute

Cook Time: 25 minutes

Total Time: 26 minutes

Try this copycat Saltgrass Brussels sprouts recipe ready in just 35 minutes—crispy, sweet, and tangy with a simple honey balsamic glaze.

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Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions

1. First, turn your oven on to 425 degrees Fahrenheit and let it heat up fully. Next, take your baking sheet and cover it with a piece of aluminum foil. This step is not required, but it makes cleanup much easier. Set the pan aside while the oven heats.
2. Wash the Brussels sprouts under cool water and dry them completely with a clean kitchen towel. This part is very important because wet sprouts will steam instead of turning crispy. Use a sharp knife to cut off the hard bottom stem of each sprout. Then slice each one in half from top to bottom.
3. Place all the halved Brussels sprouts into a large mixing bowl. Add two tablespoons of olive oil, one teaspoon of salt, and a quarter teaspoon of black pepper. Use clean hands to toss and mix until every sprout is lightly and evenly coated.
4. Pour the seasoned sprouts onto your prepared baking sheet and spread them into a single layer. Make sure none are stacked. Try to place them cut-side down so they brown nicely. Put the pan into the hot oven and roast for 20 to 25 minutes.
5. While the sprouts are roasting, prepare the glaze. In a small bowl, mix two tablespoons of balsamic vinegar with one tablespoon of honey. Stir well until smooth and fully combined, then set aside.
6. After about 20 minutes, check the sprouts. They should look dark brown and crispy on the edges. Remove the pan from the oven and carefully transfer the sprouts back into the large bowl. Pour the honey balsamic glaze over them and gently toss until well coated. Serve hot and enjoy the rich, sweet, and tangy flavor.

Nutrition Information:

Serving Size: About 1 cup cooked Brussels sprouts
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 1gSodium: 330mgCarbohydrates: 20gFiber: 5gSugar: 8gProtein: 4g

This recipe recreates the well-loved Saltgrass Brussels sprouts in a fresh, homemade way.

This Saltgrass Brussel Sprouts Recipe uses simple steps and ingredients to help you make a side dish that’s full of flavor and great texture. You’ll end up with perfectly crisp sprouts coated in a balanced, tasty glaze that fits easily into any meal.