Saltgrass Steakhouse Brussels Sprouts Recipe
The Saltgrass Steakhouse Brussels Sprouts Recipe changed how I see vegetables. I still remember tasting them for the first time. Crispy edges.
Ingredients
- 1½ pounds Brussels sprouts
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter melted
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon chili flakes optional
- ¼ cup grated parmesan cheese
- Optional: crispy bacon bits for topping
Instructions
Preheat the Oven
- Preheat your oven to 400°F. Hot ovens help Brussels sprouts roast properly and become crispy.
Wash and Trim
- Wash Brussels sprouts well. Trim the ends. Remove any yellow or damaged outer leaves.
Cut the Sprouts
- Slice each Brussels sprout in half. Large ones can be quartered for even cooking.
Prepare the Seasoning
- In a bowl, mix olive oil, melted butter, garlic, salt, pepper, paprika and chili flakes.
Toss the Sprouts
- Add Brussels sprouts to the bowl. Toss until every piece is coated well.
Arrange on Baking Sheet
- Spread sprouts cut-side down on baking sheet. Leave space between pieces.
Roast the Sprouts
- Place tray in oven. Roast for 20 minutes without stirring.
Flip for Even Browning
- Remove tray carefully. Flip sprouts. Roast for another five minutes.
Check for Crispness
- Edges should be golden and crispy. Centers should feel tender.
Add Parmesan
- Sprinkle parmesan cheese over hot sprouts. Return to oven for two minutes.
Rest Briefly
- Remove tray from oven. Let sprouts rest for two minutes.
Serve Warm
- Transfer to serving bowl. Add bacon bits if using. Serve immediately.
Notes
- Always roast cut-side down for crisp edges.
- Do not overcrowd the baking sheet.
- Use fresh Brussels sprouts for best flavor.
- Add balsamic glaze for sweetness.
- Use garlic powder if fresh garlic burns easily.
- Air fry for faster cooking and extra crunch.