Saltgrass Steakhouse Brussels Sprouts Recipe (Copycat)

Saltgrass Steakhouse has many loved dishes, and one side dish is my top pick. That dish is their crispy Brussels sprouts. This Saltgrass Steakhouse Brussels Sprouts Recipe brings that same bold flavor to my table.

Brussels sprouts are a big Thanksgiving favorite, yet I crave them all year long. When I go to Saltgrass Steakhouse, I often order mac and cheese with these sprouts.

I tried many online recipes before. None of them tasted right or even close. I spent a lot of time reading posts, watching videos, and cooking batch after batch.

After many tries, I finally got the flavor I wanted. The sprouts turned crisp, sweet, and salty, just like the ones I love.

I am sharing this copycat Saltgrass Steakhouse Brussels Sprouts Recipe so you skip all that stress and get great results fast.

Why This Recipe Works as a Restaurant Copycat

This recipe copies the exact method that makes Saltgrass brussels sprouts so good. Each step of the dish is carefully tested for accuracy and flavor.

1. Cooking Method: The sprouts are roasted hot and fast. This makes the leaves crispy and the inside tender, just like the restaurant.

2. Cut Side Down First: Placing sprouts flat on the pan lets them get a deep brown color on one side. This adds a roasted taste.

3. High Heat Roasting: Cooking at 425°F creates crispy, golden edges while keeping the inside soft. This is the same temperature restaurants use.

4. Flavor Coating: Using bacon grease adds a rich, savory flavor that oil or butter cannot provide.

5. The Right Order: Toppings are added halfway through baking. This keeps the bacon from burning and allows the honey to caramelize perfectly.

Saltgrass Brussels Sprouts Ingredients & Substitutions

• Brussels Sprouts (2 lbs) – These little green vegetables are the main part of this dish. Choose firm, bright green sprouts with tight leaves. Smaller ones cook faster and taste sweeter. You can buy them loose or in a bag. Fresh works best, but frozen can work too if you thaw and dry them completely first.

• Bacon Grease (2 tablespoons, melted) – This is the fat left in the pan after cooking bacon. It adds a smoky, meaty flavor that regular oil cannot match. Save bacon grease in a jar in your fridge for recipes like this. Olive oil can work, but you will lose that bacon taste. Melted butter with a drop of liquid smoke also works.

• Garlic Powder (to taste) – This dried seasoning adds a mild garlic flavor without the work of peeling and chopping fresh garlic. It spreads evenly over the sprouts. Fresh minced garlic can work, but it may burn at high heat. Garlic salt also works, but use less regular salt if you pick this option.

• Paprika (to taste) – This red spice adds color and a light, sweet pepper flavor. It does not make the dish spicy. Smoked paprika also works and gives a deeper, smoky taste that matches the bacon well.

• Kosher Salt (2 tablespoons) – This type of salt has larger grains and a clean taste. It helps bring out all the flavors in the dish. Sea salt also works. Table salt works too, but use a bit less since the grains are finer and taste saltier.

• Honey (about 1/4 cup) – This natural sweetener turns into a sticky glaze when it heats up. It balances the salty bacon and adds shine to the sprouts. Maple syrup also works and gives a different sweet flavor. Brown sugar mixed with a little water can work in a pinch.

• Bacon (5 strips, fried and chopped) – Crispy bacon pieces add crunch and salty, meaty bites throughout the dish. Cook the bacon until it is very crispy, then chop it into small pieces. Turkey bacon also works for a lighter option. Pre-cooked bacon bits from the store can save time.

• Craisins (1/2 cup) – These are dried cranberries that add chewy texture and tart-sweet pops of flavor. Regular raisins also work. Dried cherries or chopped dried apricots can work too. If you want less sweetness, cut the amount in half.

Tools I Recommend for This Recipe

1. Large Baking Sheet – Holds sprouts in one layer
2. Parchment Paper – Prevents sticking and burning
3. Sharp Knife – Makes clean, even cuts
4. Mixing Bowl – For tossing with grease
5. Measuring Spoons – Gets seasoning amounts right
6. Oven Mitts – Protects hands from heat

How To Make Saltgrass Steakhouse Brussels Sprouts (Step-by-Step)

Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cool water to remove dirt. Pat them dry with a clean towel. Trim off the hard stem end. Remove loose outer leaves.

Slice each sprout in half from top to bottom. This cut keeps the leaves together and helps them cook evenly.

Coat With Bacon Grease: Place the halved sprouts in a large bowl. Drizzle melted bacon grease over them. Toss gently so every piece gets coated. Use slow motions to keep the leaves intact.

Heat Oven and Prep Pan: Set the oven to 425°F so it gets hot before baking. Line a large baking sheet with parchment paper.

Crumple the paper first, then smooth it out so it stays flat on the pan. This helps keep the Brussels sprouts from sticking and makes cleanup easy.

Spread the coated sprouts on the pan in one even layer, with the cut side facing down so they brown well in the oven.

Season and First Bake: Sprinkle garlic powder evenly over the Brussels sprouts. Add paprika for color and light smoky flavor. Sprinkle half of the kosher salt across the pan.

Place the baking sheet in the hot oven and bake for 20 minutes. During this time, the sprouts soften inside and start to turn golden on the bottom.

Flip and Add Toppings: Take the pan out of the oven and turn each Brussels sprout so the cut side faces up. Sprinkle more garlic powder, paprika, and the remaining kosher salt.

Spread the cooked bacon pieces over the sprouts, then scatter the dried cranberries evenly across the pan.

Add Honey: Warm the honey slightly so it pours easily. Drizzle a light layer over the sprouts, bacon, and cranberries. Aim for even coverage without soaking.

Final Roast: Return the tray to the oven. Roast for 10 to 15 minutes. Watch closely as the honey begins to caramelize. The sprouts should look golden with crisp edges.

Ready to Serve: Transfer the sprouts to a serving bowl. Mix gently so bacon, cranberries, and honey coat every bite. Serve hot while they are still crispy.

Tips, Tricks, and Common Mistakes to Avoid

Dry Your Sprouts Completely

Moisture is the enemy of crispy Brussels sprouts. After washing, pat them very dry with paper towels. Even a little water will cause them to steam instead of roast. I sometimes let them air dry for a few minutes after patting them.

Do Not Overcrowd the Pan

Leave space between each sprout on the baking sheet. If they touch, they will steam each other and turn soggy. Use two pans if you need to. I learned this the hard way when my first batch came out mushy.

Cut Side Down First

Always place the cut side down for the first bake. This flat surface touches the hot pan and gets the best caramelization. Skipping this step means you miss out on those crispy, brown edges.

Watch the Honey Closely

Honey can go from golden to burnt very quickly. Stay near the oven during the final 10 to 15 minutes. If you see smoke or smell burning, pull the pan out immediately.

Use Real Bacon Grease

I have tried this with olive oil, and it works, but the flavor is just not the same. Save your bacon grease in a jar in the fridge. It makes a huge difference in capturing that Saltgrass Steakhouse Brussels Sprouts flavor.

Season in Layers

Seasoning before and after flipping means every side gets flavor. Do not dump all your salt and spices on at once. Layer them as you go.

Variations to Crispy Brussels Sprouts

You can change this recipe to match what you have or what you like. Here are some ways I have made these sprouts different.

Deep Fried – Heat oil to 375°F and fry halved raw sprouts for 3-4 minutes until golden. Drain on paper towels, then toss with the bacon, honey, and cranberries. They come out extra crispy this way.

Oven-Roasted with Balsamic – Skip the honey and drizzle balsamic vinegar over the sprouts in the last 5 minutes of roasting. The vinegar adds a tangy sweetness.

Air Fryer Method – Place seasoned sprouts in your air fryer basket at 375°F for 12 minutes. Shake halfway through. Add toppings and cook 5 more minutes. This method is faster and uses less grease.

Parmesan Addition – Sprinkle grated Parmesan cheese over the sprouts in the last 5 minutes of baking. It melts and adds a salty, nutty flavor.

Spicy Version – Add red pepper flakes or a dash of hot sauce to the bacon grease before coating. This gives the dish a nice kick.

Maple Pecan – Replace honey with maple syrup and swap cranberries for chopped pecans. This gives a fall harvest flavor.

Serving Suggestions – What to Pair with Saltgrass Brussels Sprouts

These Brussels sprouts work great with many main dishes. Here are my favorite pairings.

1. Grilled Steak – The smoky, sweet sprouts complement a juicy ribeye or sirloin perfectly. The bacon ties the flavors together.

2. Roasted Chicken – Serve these alongside a simple roasted chicken. The honey glaze matches well with chicken skin.

3. Lamb Chops – The cranberries and bacon pair naturally with lamb. Add mashed potatoes and you have a complete meal.

4. Baked Salmon – The sweet and salty flavors balance the richness of salmon. This combination is surprisingly good.

5. Holiday Turkey – These Brussels sprouts are perfect for Thanksgiving or Christmas dinner. They add color and flavor to any holiday table.

Storage and Reheating Tips

Storage: Let the Brussels sprouts cool to room temperature before storing. Transfer them to an airtight container. They will keep in the refrigerator for up to 3 days.

The sprouts will lose some crispiness in the fridge, but the flavor stays strong. Do not leave them out at room temperature for more than 2 hours.

Reheating: The best way to reheat these sprouts is in the oven. Put them on a baking sheet and heat at 375°F for about 8-10 minutes. This brings back some of the crispiness.

You can also use an air fryer at 350°F for 5-6 minutes.

The microwave works in a pinch, but the sprouts will be soft and not crispy. Heat them for 1-2 minutes on high.

I love how this Saltgrass Steakhouse Brussels Sprouts recipe turns out every time. The mix of crisp, sweet, and salty works so well.

Follow my steps the next time you want this dish. You get that steakhouse flavor with very little effort. Let me know how yours turns out!