Texas Roadhouse Brussels Sprouts
Ingredients
- Brussels Sprouts:
- 1½ lbs Brussels sprouts
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Glaze:
- 3 tbsp butter
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- ½ tsp garlic powder
- ¼ tsp red pepper flakes optional
- Topping:
- 4 slices bacon cooked and crumbled
- 2 tbsp Parmesan grated (optional)
- Fresh parsley optional
Instructions
- Preheat oven to 425°F, line baking sheet with parchment
- Trim Brussels sprouts, remove damaged leaves, halve lengthwise
- Toss sprouts in bowl with olive oil, salt, pepper, garlic powder
- Arrange cut side down in single layer on baking sheet
- Roast 20-25 minutes, flipping halfway, until golden and crispy
- While roasting, melt butter in small saucepan
- Whisk in honey, balsamic vinegar, garlic powder, red pepper flakes
- Cook bacon until crispy, drain, crumble
- Transfer roasted sprouts to serving bowl
- Drizzle with warm glaze, toss to coat
- Top with crumbled bacon and Parmesan if using
- Garnish with parsley, serve immediately
Notes
- High heat essential—425°F for crispy edges
- Cut side down for maximum caramelization
- Don't overcrowd the pan—causes steaming
- Dry sprouts thoroughly before roasting
- Flip halfway for even browning
- Add glaze after roasting—not before
- Serve immediately for the best texture
- Store 3 days refrigerated
- Reheat in oven at 400°F, not microwave
- Skip bacon for the vegetarian version