Saltgrass Brussels Sprouts Recipe

Most folks go to Saltgrass Steak House for the steak—fair enough, it’s what they’re known for. But if you’ve ever tried the Saltgrass Brussels Sprouts Recipe, you know they’re not just something to fill the plate. They’re crispy, full of flavor, and honestly kind of addictive.

What surprised me the most was how well the sweet and spicy glaze works with the roasted sprouts. It’s one of those things you try once and then start thinking about later, wondering when you can have it again.

To be honest, I never paid much attention to Brussels sprouts until I had them prepared like this. The first time I tasted them this way—crispy edges, just the right balance of flavors—I finally got why people rave about them. Now they’re something I look forward to making at home.

So today, I’m going to show you exactly how I make these Copycat Saltgrass-style Brussels sprouts at home.

What Does Crispy Roasted Brussels Sprouts Taste Like?

If you’ve always thought Brussels sprouts were bland or soggy, this recipe might just change your mind. I’ve shared it with a few folks who swore they didn’t like Brussels sprouts at all—and even they ended up loving it. There’s something about the crispy texture and bold flavor that wins people over.

The sprouts come out with golden-brown edges that are a little crunchy, and the dressing adds a sweet, citrusy twist. The honey and orange juice bring out a natural sweetness, while the cranberries add a soft chew.

The walnuts give a little nutty crunch that ties it all together. Every bite is a mix of textures—crispy, soft, sweet, tangy, and nutty. You’ll probably find yourself reaching for seconds without even thinking about it.

Saltgrass Brussels Sprouts Ingredients

Here’s what you’ll need to make this copycat Saltgrass steak house brussels sprouts recipe.

• Brussels Sprouts (2 pounds): Fresh ones work best. Trim off the ends and cut them in half so they cook faster and crisp up well.
• Olive Oil (¼ cup + 2 tablespoons): Used for both roasting and dressing. It helps the sprouts brown nicely and adds flavor.
• Kosher Salt (1 ½ tablespoons + pinch): Used during blanching and roasting to season the sprouts just right.
• Orange (1 whole orange): You’ll use the zest and juice. The zest gives a fresh citrus smell, and the juice adds sweetness and brightness to the dressing.
• Dried Cranberries (½ cup): These add a sweet and tart flavor that really pops in the dish.
• Honey (1 tablespoon): This adds a bit of natural sweetness and helps the dressing stick to the sprouts.
• Fresh Thyme Leaves (1 teaspoon): Adds a mild earthy flavor that pairs well with the other ingredients.
• Walnuts (½ cup, chopped): Toasted for a deeper flavor and crunch. They also make the dish feel more filling.
• Water (4 quarts): Needed for blanching the sprouts so they stay green and tender before roasting.

Helpful Swaps

Not all kitchens are the same, and that’s totally okay. Here are some easy swaps you can try:

1. Maple Syrup instead of Honey: If you don’t have honey, pure maple syrup works just as well and gives a slightly deeper sweetness.
2. Pecans instead of Walnuts: Pecans bring a softer crunch and buttery flavor if walnuts aren’t your thing.
3. Lemon instead of Orange: If you’re out of oranges, fresh lemon juice and zest can add that same citrus pop. Just use a bit less so it doesn’t get too sour.
4. Avocado Oil instead of Olive Oil: It has a higher smoke point and works fine for roasting.

Kitchen Tools You’ll Need

1. Large Pot: For blanching the Brussels sprouts.
2. Colander: To drain the sprouts after blanching.
3. Large Frying Pan: For roasting the sprouts.
4. Mixing Bowls: For prepping the sprouts and dressing.
5. Microplane Grater: For zesting the orange (a small grater works too).
6. Cutting Board and Knife: For trimming and halving the sprouts.
7. Measuring Cups and Spoons: For accurate ingredient amounts.
8. Tongs or Spoon: For tossing the sprouts in the pan.

How To Make the Saltgrass Brussels Sprouts

Step 1 | Prepare the Brussels Sprouts

Trim the dry ends off the Brussels sprouts and peel away any yellow outer leaves. Slice each sprout in half lengthwise. This helps them cook evenly and get crispy.

Step 2 | Blanch the Sprouts

Bring 4 quarts of water to a boil in a large pot. Add 1 ½ tablespoons kosher salt. Add the sprouts, cover, and boil for 3 minutes. This keeps them bright green.

Step 3 | Cool the Sprouts

Prepare a bowl of cold water (add ice if you have it). Drain the sprouts and place them in the cold water for 10 minutes to stop cooking. Drain again.

Step 4 | Make the Dressing

Zest one orange into a bowl, then squeeze in its juice (about ¼ cup). Add ½ cup dried cranberries, ¼ cup olive oil, 1 tablespoon honey, 1 teaspoon thyme leaves, and a pinch of salt. Stir well.

Step 5 | Toast the Walnuts

Heat a dry frying pan over medium-low heat. Add ½ cup walnuts and toast for 3-5 minutes, stirring often, until fragrant. Set aside.

Step 6 | Roast the Sprouts

Heat a large frying pan over high heat. Toss the drained sprouts with 2 tablespoons olive oil and a pinch of salt. Place them cut-side down in the hot pan. Cook for 5-7 minutes until golden and charred. If you’re patient, place each sprout cut-side down individually for extra flavor.

Step 7 | Combine Everything

Add the dressing and toasted walnuts to the pan. Toss everything together for 1-2 minutes to coat the sprouts. Use a spoon or toss the pan if you’re feeling fancy!

Step 8 | Serve

Spoon everything into a serving dish and enjoy it while it’s hot.

Chef Notes + Tips

These little extras make a big difference:

• Dry is Key: The drier your sprouts are after blanching and cooling, the crispier they’ll roast. Patting them dry helps a lot.
• Hot Pan, Don’t Crowd: Getting the pan screaming hot and not overcrowding it are the secrets to that perfect char and crispiness. If needed, cook in batches.
• Cut-Side Down: Taking the time to place sprouts cut-side down guarantees maximum crispy surface area. It’s worth the extra minute!
• Don’t Stir Too Soon: Resist the urge to stir the sprouts in the pan for the first 5-7 minutes. Let them sear properly.
• Fresh Thyme: Seriously, fresh thyme makes a noticeable flavor difference compared to dried in this recipe.
• Toasting Nuts: Never skip toasting the walnuts (or any nuts)! It unlocks their flavor and makes them crunchier.
• Sweetness Level: Taste your dressing before adding it. If your orange isn’t super sweet, you might want a tiny bit more honey. If cranberries are very tart, balance with a smidge more honey.
• Spice It Up (Optional): For a kick like some restaurant versions, add a pinch of red pepper flakes to the dressing or when roasting the sprouts.

Serving Copycat Saltgrass Brussels Sprouts

I love serving these right out of the pan, while they’re still hot and crispy. The sweet and tangy dressing really shines when it’s warm. You can serve them as a side with grilled chicken, fish, or even on their own as a snack.

Sometimes I just eat them with a fork straight from the pan—no shame in that. You could even toss them over a bed of greens and make a warm salad out of it.

The texture, with the soft inside and crispy outside, makes every bite exciting.

Storing Copycat Saltgrass Brussels Sprouts

If you have leftovers, let them cool first. Then store them in an airtight container in the fridge. They’ll keep for about 3 days.

To reheat, use a pan or toaster oven if you want to bring back the crispiness. A microwave works too, but they’ll be softer.

Freezing isn’t the best idea for this one—it makes the sprouts mushy when thawed. For best results, eat them fresh or within a day or two.

Saltgrass Brussels Sprouts Recipe FAQs

1. Can I make Saltgrass Brussels Sprouts ahead of time?

Yes, you can prep the sprouts and make the dressing a day before. Keep them in the fridge separately, then roast and mix right before serving. That way, you get the best texture and taste.

2. Why are my Brussels sprouts not crispy?

There could be too much moisture. Make sure you drain them well after blanching and dry them before roasting. Also, don’t crowd the pan—give them space to crisp up.

3. My glaze is too thin. How do I thicken it?

Mix 1 tsp cornstarch with 1 tbsp cold water. Stir into the dressing before adding to sprouts. Cook 1 extra minute until glossy.

4. Can I bake these instead of pan-roasting?

Absolutely. Spread sprouts on a baking sheet at 425°F. Bake 20 minutes, flip, then bake 10 more. Add dressing last 5 minutes.

5. How do I pick the best Brussels sprouts?

Choose small, tight heads—they’re sweeter. Avoid sprouts with black spots or loose leaves. Size matters: golf-ball-sized cooks best.

6. What’s the best pan to use for roasting?

A large stainless steel or cast-iron skillet works great. These types of pans hold heat well and help get that crispy, caramelized edge on the sprouts.

This Saltgrass Brussels Sprouts Recipe is proof that simple veggies can be full of flavor and easy to make. It’s a dish I keep coming back to because it’s just that good.

If you’ve never loved Brussels sprouts before, give this one a try—you might be surprised.

Did you make this recipe? Please leave a ⭐ rating and review!