Saltgrass Steakhouse Brussel Sprouts Recipe [2026]

Introduction

The Saltgrass Steakhouse Brussel Sprouts Recipe 2026 is one of those side dishes that instantly changes how people feel about vegetables. This Saltgrass Steakhouse Brussel Sprouts delivers crispy edges, tender centers, and rich steakhouse flavor that feels indulgent yet simple.

» As a chef, I’ve cooked Brussels sprouts hundreds of ways—but this one? This is the kind that makes guests ask, “Wait… these are Brussels sprouts?”

» I still remember the first time I served Brussels sprouts in my kitchen years ago—half the table made faces. Fast forward to today, and dishes inspired by the Saltgrass Steakhouse Brussel Sprouts Recipe are requested again and again. That’s the power of proper technique.

In this guide, I’ll show you how I recreate that Saltgrass-style magic at home—step by step—so you get restaurant-quality results every single time.

So, let’s get started!

👉 Why Saltgrass Steakhouse Brussel Sprouts Are So Popular

There’s a reason these Saltgrass Steakhouse sprouts recipe 2026 stand out on the menu:

» Perfect balance of crispy outside and tender inside

» Rich, buttery steakhouse-style flavor

» Garlic-forward but never overpowering

» Even veggie-haters end up loving them

» Pairs beautifully with steaks, chicken, or seafood

From a chef’s view, this easy homemade recipe works because it respects the ingredient instead of masking it.

👉 Kitchen Equipment For Saltgrass Steakhouse Brussel Sprouts Recipe

You don’t need fancy kitchen tools to make this Brussels sprouts recipe at home!

» Sharp chef’s knife (for clean, even cuts)

» Large mixing bowl (to toss sprouts evenly)

» Heavy-bottom skillet or cast-iron pan

» Wooden spoon or spatula

» Oven or stovetop (both work well)

» Paper towels (to keep sprouts dry)

» Baking tray (if roasting instead of pan-searing)

Saltgrass Steakhouse Brussels Sprouts Recipe Ingredients

Here’s a clear, chef-style ingredient list with exact quantities you need to make the perfect Saltgrass Steakhouse Brussel Sprouts recipe 2026 at home!

👉 Main Ingredients

♥ Olive oil – 2 tablespoons

♥ Brussels sprouts – 1½ pounds (about 700 g), fresh and firm

♥ Unsalted butter – 1 tablespoon (for finishing)

♥ Garlic cloves – 3 cloves, finely minced

♥ Kosher salt – ¾ teaspoon (adjust to taste)

♥ Black pepper – ½ teaspoon, freshly cracked

👉 Optional Steakhouse-Style Add-Ons

» Grated parmesan cheese – ¼ cup

» Bacon bits – ¼ cup, cooked and crispy

» Balsamic glaze – 1–2 teaspoons (for drizzling)

» Red chili flakes – ¼ teaspoon (optional heat)

» Fresh parsley – 1 tablespoon, finely chopped

👨‍🍳 Chef Tip

Always choose medium-sized Brussels sprouts so they cook evenly. Too small and they burn; too large and they stay raw inside. Uniform size = steakhouse-quality results every time.

⭐ Recipes You May Also Like!

» Red Lobster Broccoli

» Olive Garden Broccoli

» Yard House Brussel Sprouts

» Wingstop Hickory Smoked BBQ

» McAlister’s Broccoli Cheddar Soup

Step-by-Step Saltgrass Steakhouse Brussel Sprouts Recipe

As a chef, I always tell my team this: copycat Saltgrass Brussels sprouts recipe 2026 don’t need tricks—they need respect. Follow these steps carefully, and you’ll get that crispy, steakhouse-style finish every time.

🍽️ Serving: 4 servings
⏱️ Prep Time: 10 minutes
🛌 Cook Time: 15 minutes
🛑 Resting Time: 2 minutes
⏲️ Total Time: 27 minutes
💲Estimated Cost: Approx. $6–$8, depending on ingredient.

👉 Step 1: Clean & Prepare the Brussels Sprouts

♥ Now, prepare the Brussels sprouts by washing them gently under cold water. Remove any loose or yellow outer leaves.

♥ Trim the hard stem ends slightly, then slice each sprout in half lengthwise.

Chef Tip:

Always cut Brussels sprouts lengthwise, not crosswise. This keeps the layers intact and helps them caramelize instead of falling apart.

👉 Step 2: Dry Them Completely (Important)

♥ After washing, pat the sprouts completely dry using paper towels.

Chef Tip:

Moisture is the enemy of crispiness. Even a little water will cause steaming instead of browning. Dry sprouts = crispy sprouts.

👉 Step 3: Season the Brussels Sprouts

♥ Place the dried sprouts in a large bowl. Add olive oil, salt, and black pepper.

♥ Toss & mix it perfectly for well-coated Brussel sprouts.

Chef Tip:

Don’t overdo the oil. You want a light coating—not a greasy finish. Too much oil makes sprouts soft instead of golden.

👉 Step 4: Heat the Pan Until Hot

♥ Place a heavy skillet or cast-iron pan on the stove over medium-high to high heat.

♥ Let it heat for a full 2–3 minutes.

Chef Tip:

If the pan isn’t hot enough, the sprouts will absorb oil and turn soggy. A hot pan seals the surface instantly.

👉 Step 5: Cook Cut-Side Down for Browning

♥ Now, it’s time to cut the Brussel sprouts perfectly in half and add them to the pan, cut-side down in a single layer.

♥ Do not stir for 4–5 minutes.

♥ This is where flavor happens. Resist the urge to stir! Let them sit and caramelize until deep golden brown.

👉 Step 6: Add Garlic at the Right Time

♥ Once browned, flip the sprouts. Add minced garlic and cook for another 2–3 minutes, stirring gently.

♥ Never add garlic at the start—it burns fast. Adding it later gives rich flavor without bitterness.

🧈 Step 7: Finish with Butter (Steakhouse)

♥ Lower the heat slightly and add butter. Toss until melted and glossy.

♥ Butter at the end gives that Saltgrass Steakhouse richness without making the dish greasy.

👉 Step 8: Add The Optional Toppings

♥ If using bacon bits, parmesan, or chili flakes, sprinkle them in now and toss lightly.

♥ Keep toppings light. Brussels sprouts should still be the star of the plate.

👉 Step 9: Taste, Adjust, Serve, and Enjoy!

♥ Taste one sprout. Adjust salt or pepper if needed. Serve hot for the best texture.

♥ Brussels sprouts wait for no one. Serve them fresh off the pan for peak crispiness.

👨‍🍳 Final Chef Notes

If your sprouts are golden, crisp on the edges, tender inside, and slightly nutty, you nailed it. This is exactly how we cook them in a professional kitchen—simple steps, proper heat, and patience.

Chef Secrets for Crispy, Restaurant-Style Brussels Sprouts

This is where home cooks usually go wrong—so listen closely!

» Don’t overcrowd the pan (they’ll steam, not crisp)

» Always cook on high heat

» Keep sprouts dry before cooking

» Butter goes in at the end, not the beginning

These small details separate good sprouts from steakhouse-level sprouts.

Ingredient Substitutes For Saltgrass Steakhouse Brussel Sprouts Recipe

👉 Healthy Ingredient Swaps

Here are some clean & healthy ingredient swaps you can try. These swaps keep flavor strong:

» Use avocado oil instead of butter

» Skip bacon and add toasted nuts for crunch

» Replace cheese with nutritional yeast

» Use light honey instead of thick glazes

Chef note:

Healthy doesn’t mean boring—balance is key.

👉 Variations of Saltgrass Brussels Sprouts Recipe

Want to change things up? Try these chef-approved twists:

» Bacon Brussels Sprouts – Smoky and bold

» Garlic Parmesan Sprouts – Rich and cheesy

» Balsamic Glazed Sprouts – Sweet and tangy

» Spicy Steakhouse Sprouts – Chili flakes or Cajun spice

Each version keeps the core Saltgrass-style technique intact.

Tips for the Perfect Saltgrass Steakhouse Brussel Sprouts Recipe

There are a few tips & exact tricks I use in my kitchen:

» Always cook on high heat

» Cut sprouts evenly for uniform cooking

» Place cut-side down for deep caramelization

» Dry Brussels sprouts thoroughly before cooking

»You need to add butter at the end, not at the start

⏳ Be patient—color equals flavor

👉 Garnish & Presentation Tips

Presentation matters—especially for food photos & your guests!

» Light Parmesan shavings on top

» Fresh chopped parsley or thyme

» Lemon wedges on the side

» Pinch of chili flakes for contrast

» Serve & present in a clean white or glass bowl

Chef tip:

Less garnish, more elegance.

👉 Recipe Variations You Can Try!

Switch things up without losing the steakhouse vibe:

» Bacon & Maple Brussels Sprouts

» Garlic Butter Parmesan Sprouts

» Cajun-Spiced Brussels Sprouts

» Honey Balsamic Glazed Sprouts

» Creamy Garlic Sprouts (light sauce)

👉 Storage, Reheating & Make-Ahead Tips

» You can keep the leftovers in an airtight container for up to 2 days for best use

» Reheat in an oven for some extra crispiness

» Avoid microwaving if possible

» Freezing is not recommended (texture suffers)

👉 Common Mistakes You Must Avoid While Making

I’ve seen these mistakes too many times—don’t repeat them:

🚫 Overcrowding the pan

🚫 Cooking on low heat

🚫 Using wet Brussels sprouts

🚫 Overcooking until mushy

🚫 Adding garlic too early (it burns fast)

Remember: crispy, not soft.

What to Pair With Saltgrass Steakhouse Brussels Sprouts

As a chef, these are my favorite pairings:

» Ribeye, sirloin, or grilled steak

» Roasted or grilled chicken

» Pan-seared salmon

» Mashed potatoes or steak fries

» Red wine or sparkling water with lemon

This side dish fits almost any main course.

Some Of The Best Alternative Recipes You Can Try

You’ll also enjoy the following recipes, if you love this Brussels sprouts side dish:

» Loaded Mashed Potatoes

» Texas Roadhouse Green Beans

» Longhorn Steakhouse Broccoli

» Steakhouse Creamed Spinach

» Newk’s White BBQ Sauce

» IHOP Stuffed French Toast

» Longhorn Steakhouse Potato Soup

» Outback Steakhouse Seasoned Rice

» Longhorn Steakhouse Lamb Chops

All pair perfectly with grilled meats.

Saltgrass Steakhouse Brussel Sprouts Recipe – Nutrition Facts

(Values are approximate and may vary)

👉 Nutritional Value of Brussels Sprouts

Brussels sprouts aren’t just tasty—they’re powerful.

♥ Low in calories

♥ High in fiber

♥ Rich in vitamin C

♥ Packed with antioxidants

♥ Keto and low-carb friendly

Saltgrass Steakhouse Brussel Sprouts Recipe

Crispy, golden, and full of steakhouse flavor, this Saltgrass Steakhouse Brussel Sprouts Recipe is a simple copycat side dish made with fresh Brussels sprouts, garlic, and butter—ready in minutes and loved by everyone.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting Time 2 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Side Dish, Starter

Cuisine: American, American-Inspired, Copycat Restaurant Style, Restaurant Copycat, Steakhouse-style

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1½ lbs Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 garlic cloves, minced
• ¾ tsp salt
• ½ tsp black pepper
• 1 tbsp unsalted butter
• Optional: bacon bits, parmesan, chili flakes

Equipment

• Heavy skillet or cast-iron pan
• Sharp chef’s knife
• Large mixing bowl
• Wooden spoon or spatula
• Paper towels

Method

 

1. Wash, trim, and cut Brussels sprouts in half. Dry well.
2. Toss sprouts with olive oil, salt, and pepper.
3. Heat skillet on high until hot.
4. Place sprouts cut-side down and cook without stirring.
5. Flip, add garlic, and cook until tender.
6. Finish with butter and optional toppings. Serve hot.

Notes

• High heat is the key to crispiness
• Always dry Brussels sprouts before cooking
• Add garlic later to avoid burning

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• Butter at the end adds steakhouse richness
• Easily customizable with bacon or glaze

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Frequently Asked Questions

Can I add bacon to this recipe?

Yes, bacon is a popular addition. Crispy bacon adds smoky flavor and texture. Add it at the end so it stays crunchy and doesn’t overpower the Brussels sprouts.

Why are my Brussels sprouts not crispy?

Brussels sprouts turn soft when the pan is overcrowded, the heat is too low, or the sprouts are wet. Dry them thoroughly, use high heat, and cook in a single layer for optimal crispiness.

Why are restaurant Brussels sprouts so good?

Restaurant Brussels sprouts are cooked at very high heat using dry sprouts, high-quality oil, and precise timing. Chefs focus on caramelization, not steaming, which creates crispy edges, rich flavor, and that irresistible steakhouse taste.

Should Brussels sprouts be boiled before cooking?

No, boiling is not recommended. Boiling adds moisture and removes flavor. For steakhouse-style results, Brussels sprouts should be roasted or pan-seared directly to achieve crisp edges and deep caramelization.

What makes this recipe taste like Saltgrass Steakhouse?

High heat, proper seasoning, cut-side-down cooking, and finishing with butter create the signature Saltgrass Steakhouse flavor. It’s all about technique, not complicated ingredients.

What oil is best for cooking the Brussels sprouts recipe?

Olive oil or avocado oil works best. These oils handle high heat well and help create crispy, golden edges while adding subtle flavor without overpowering the Brussels sprouts.

Are Saltgrass Steakhouse Brussel sprouts recipe healthy?

Yes, they are naturally healthy. Brussels sprouts are low in calories and high in fiber and vitamins. The dish can be made lighter by using less butter and oil without sacrificing flavor.

My Final Conclusion

The Saltgrass Steakhouse Brussel Sprouts Recipe 2026 is proof that vegetables can be exciting, comforting, and crave-worthy.

» As a chef, this is the kind of simple homey recipe I love sharing—simple, honest, and packed with flavor.

» If you cook these with patience and confidence, you’ll taste the difference. Try it once, and I promise these Brussels sprouts will earn a permanent spot on your table.

Finally, if you have any thoughts or suggestions, then write to us in the comment section below! – I’d love to hear from you!

👉 If you loved this recipe, save it, share it, and experiment with your own steakhouse-style twist! till then..

Happy Cooking!

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» Olive Garden Broccoli

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