Perrys Steakhouse Brussels Sprouts Recipe

I’ve made the Perrys Steakhouse Brussels Sprouts Recipe so many times, and honestly, it never gets old. Every time I cook it, those crispy, golden-brown edges with a soft, sweet inside just make me smile. I really love how easy it is to make but still feels special.

The Perrys Steakhouse Brussels Sprouts recipe is a roasted vegetable dish made with fresh Brussels sprouts, oil, salt, and pepper. The sprouts are cooked until tender on the inside and lightly browned on the outside, creating a crunchy texture and naturally sweet flavor. It is commonly served as a side dish in steakhouse-style meals, alongside other favorites like coleslaw recipe.

I can’t wait to show you a few little tricks I use to make them extra tasty. You’ll also find some fun flavor variations, like garlic Parmesan or balsamic drizzle, that make this simple recipe even more exciting.

What Is Perrys Steakhouse Brussels Sprouts and What Does It Taste Like?

Brussels sprouts are a cruciferous vegetable that look like tiny cabbages. When roasted properly, they develop irresistible crispy edges while staying soft and tender in the middle. The Perrys Steakhouse Brussels Sprouts are especially loved for their caramelized flavor and subtle sweetness.

These roasted sprouts taste savory, slightly nutty, and carry a hint of natural sweetness that deepens as they brown in the oven. The loose leaves that fall off during trimming become extra crunchy, adding texture to every bite.

Pair them with roasted chicken, grilled salmon, or a juicy steak, and you’ll understand why this dish is such a restaurant favorite. With the right seasoning and roasting technique, they go from simple veggie to show-stopping side.

Ingredients Required for Perrys Steakhouse Brussels Sprouts Recipe

Gather all the following ingredients, before you start making this Perrys Steakhouse Brussels Sprouts

Main Ingredients:

• 1 ½ lbs Brussels sprouts (small to medium-sized preferred)
• 2 tbsp olive oil (or avocado oil)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper

Optional Flavor Variations:

• Garlic + Parmesan cheese
• Balsamic glaze
• Dried cranberries + pecans + bacon
• Maple syrup + Dijon mustard
• Sriracha vinaigrette

Kitchen Utensils Required

1. Sharp knife
2. Cutting board
3. Baking tray
4. Kitchen towel, paper towels, or salad spinner
5. Oven

Preparation & Cooking Time

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Total Time: 35–40 minutes

Servings: 4

Copycat Perrys Steakhouse Brussels Sprouts Recipe

Just follow this simple step by step guideline to make your homemade version of Perrys Steakhouse Brussels Sprouts in a delicious way.

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Rinse the Brussels sprouts thoroughly and pat them completely dry using a kitchen towel, paper towels, or a salad spinner. Drying is crucial to ensure they roast instead of steam.

2. Trim and Slice: Trim just a small portion from the stem ends, being careful not to remove too much to prevent the sprouts from falling apart. Slice each sprout in half and keep any loose outer leaves-they become extra crispy during roasting.

3. Season: Place the sprouts and loose leaves directly on a baking tray. Drizzle with 2 tablespoons of olive or avocado oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper (adjust to taste). Toss gently with your hands to coat evenly.

4. Arrange: Lay the sprouts cut-side down on the tray, spacing them evenly. Scatter the loose leaves around for maximum crispiness. Proper arrangement ensures caramelized, golden edges.

5. Roast: Roast in the preheated oven for 25–30 minutes. Rotate the tray halfway through cooking for even browning. Do not toss the sprouts while roasting to maintain their crisp edges.

6. Serve: Remove from the oven when sprouts are golden brown, with some edges darkened for texture. Transfer to a serving bowl and enjoy immediately. For variety, try one of the six flavor variations like garlic Parmesan, balsamic glaze, or maple-Dijon dressing.

Delicious Ways to Customize and Serve This Perrys Steakhouse Brussels Sprouts

Here are some Variations and Customizations ideas you can try to enjoy this Perrys Steakhouse Brussels Sprouts deliciously

1. With a Juicy Steak – Honestly, we’ve tried this with ribeye or New York strip, and the sprouts’ crispiness pairs perfectly with a rich, buttery steak. The flavors just complement each other effortlessly.

2. Alongside Roasted Chicken – When we roast a whole chicken, adding these Brussels sprouts to the tray is a game-changer. They soak up some of the chicken juices, making every bite savory and tender.

3. Next to Pan-Seared Salmon – We love a light dinner with salmon, and the caramelized edges of these sprouts give a beautiful contrast to the soft, flaky fish. A drizzle of lemon on both? Divine.

4. Topped on a Grain Bowl – Our go-to lunch is a grain bowl with quinoa, roasted veggies, and a dollop of hummus. Adding these sprouts makes it feel gourmet without much effort.

5. With Crispy Bacon Bits – Speaking from experience, sprinkling crispy bacon over the roasted sprouts elevates them instantly. The saltiness pairs beautifully with the natural sweetness of the sprouts.

6. Mixed into a Holiday Salad – We tried this for Thanksgiving one year-roasted sprouts, dried cranberries, toasted pecans, and a light vinaigrette. Everyone went back for seconds (and thirds!).

7. With Creamy Mashed Potatoes – One of our comfort food combos is mashed potatoes and these sprouts. The crunch meets creamy smoothness, creating a perfect texture balance.

8. Drizzled with Balsamic Glaze – On a casual weeknight, we’ll roast the sprouts and finish them with a balsamic reduction. The tangy sweetness adds a restaurant-style touch we can’t get enough of.

9. As a Topping for Pizza – Yep, we’ve done it! Roasted Brussels sprouts on a thin-crust pizza with goat cheese and caramelized onions is surprisingly delicious and makes a simple pizza feel elevated.

10. With a Sweet and Spicy Twist – We love a little maple-Dijon or Sriracha vinaigrette on these sprouts. It gives a sweet heat that pairs well with grilled meats or even a simple pasta dish.

My Personal Experience and Some Tips on This Perrys Steakhouse Brussels Sprouts Recipe

I tried the Perrys Steakhouse Brussels Sprouts recipe last weekend, and wow-it was amazing! The outside of the sprouts got super crispy, and the inside stayed soft and sweet. I loved how easy it was to make with just a little oil, salt, and pepper. Even my kids, who usually don’t like Brussels sprouts, kept asking for more. I also tried the garlic Parmesan version, and it was like a little cheesy party in my mouth. This recipe really made me feel like I was eating at a fancy restaurant, right in my own kitchen.

7 Tips for the Best Brussels Sprouts

1. Pick bright green sprouts with no yellow leaves. They taste sweeter.

2. Dry them really well after washing-water makes them steam instead of roast.

3. Cut only a little off the bottom so they don’t fall apart.

4. Keep the loose leaves-they get super crunchy and yummy.

5. Make sure sprouts are cut-side down on the tray for golden edges.

6. Don’t toss them while roasting; just rotate the pan halfway through.

7. Try one of the flavor variations-garlic Parmesan or balsamic glaze are my favorites!

How to Store and Reheat Leftover Perrys Steakhouse Brussels Sprouts Recipe Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer for best crispiness-avoid microwaving as it softens the texture.

FAQs on this Perrys Steakhouse Brussels Sprouts Recipe

When you give this Perrys Steakhouse Brussels Sprouts Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. How should Brussels sprouts be cooked?

From our experience, the best way to cook Brussels sprouts is by roasting them in a hot oven at 425°F (220°C). This brings out their natural sweetness while creating those irresistible crispy edges. Pan-searing or steaming works too, but roasting gives that perfect mix of tender inside and caramelized exterior.

2. What are some common Brussels sprout cutting mistakes?

We’ve noticed that many people cut too much off the stem, which can make the sprouts fall apart. Also, slicing them unevenly leads to uneven cooking. The trick is to trim just a small bit off the bottom and cut them in half evenly, leaving the outer leaves intact for extra crispiness.

3. How to keep prepared sprouts fresh?

If you prep your Brussels sprouts ahead of time, store them in an airtight container in the fridge. We also recommend washing and drying them thoroughly first; moisture can cause spoilage. Prepped sprouts stay fresh for up to 2–3 days if handled properly.

4. What’s the secret to getting Brussels sprouts crispy?

From our experience, drying the sprouts completely before roasting is key. Any leftover water causes steaming, which prevents crisping. Also, arranging them cut-side down on the baking tray helps achieve that golden caramelized edge we all love.

5. Can I make this recipe vegan?

Absolutely! Simply stick with olive oil and skip any toppings like bacon or Parmesan cheese. All the basic roasting steps remain the same, and the sprouts are just as flavorful and crispy without animal products.

6. How long do roasted Brussels sprouts last?

When stored properly in the fridge, roasted Brussels sprouts last 3–4 days. Reheating in a hot oven or air fryer is best to maintain crispiness; microwaving tends to make them soft.

7. Can I use frozen Brussels sprouts for this recipe?

We recommend using fresh Brussels sprouts if possible-they roast better and develop more flavor. Frozen sprouts can work, but you must thaw and dry them thoroughly before roasting to avoid soggy results.

8. What’s the best way to season Brussels sprouts?

Simple is often best. Olive oil, salt, and pepper give great flavor, but we also love adding garlic, Parmesan, balsamic glaze, or even a sweet mustard dressing for variety. Don’t overcomplicate-roasting brings out their natural taste beautifully.

9. Can I make this recipe ahead for a dinner party?

Yes! You can trim, halve, and season the sprouts ahead of time, then store them in the fridge. Roast them just before serving to keep them crispy. This makes them perfect for entertaining without last-minute stress.

10. Can I adjust cooking temperature or time?

We find 425°F for 25–30 minutes works best. Lower temperatures might not caramelize the edges, and higher temps can burn them. If your sprouts are extra small or large, adjust by a few minutes and keep an eye on them-they should be golden with crispy outer leaves.

The Perrys Steakhouse Brussels Sprouts Recipe is the ultimate way to bring restaurant-quality flavor to your dinner table. With just a handful of ingredients, you’ll have a side dish that’s crispy, savory, and completely addictive. Don’t forget to try one of the six flavor twists for even more variety.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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