Me & Alex first met in Saltgrass Steakhouse, and ever since, it’s been our little spot to relive memories. One evening, while enjoying dinner, I tried Saltgrass Steakhouse Brussels sprouts, and I was blown away by the crispy edges, tender centers, and that hint of sweetness.

I knew I had to recreate it at home, and that’s how my saltgrass Brussels sprouts copycat recipe came to life.

Roasting them with a touch of avocado oil, garlic, pepper, and kosher salt gives them perfect caramelization.

Adding balsamic glaze and a bit of vegan bacon makes them extra flavorful and satisfying. I love this recipe because it’s simple, quick, and feels a little fancy without being complicated.

You’ll see how a few everyday ingredients turn into a dish you’ll want to make again and again.

What Type of Brussels Sprouts is Best for This Dish

For this dish, I recommend using fresh, firm Brussels sprouts with tight, green leaves. Medium-sized sprouts work best because they roast evenly and get crispy on the edges.

Avoid ones that are yellowing, soft, or have loose leaves, as they can become mushy.

If you find very large sprouts, quarter them to match the smaller ones. Using fresh, high-quality sprouts ensures the perfect balance of tender inside and caramelized, crispy outside for this recipe.

Why You’ll Love This Saltgrass Brussels Sprouts Copycat Version

• Easy to Make – I can get this dish from start to finish without any stress. Just prep the sprouts, toss them with a few simple seasonings, and roast. It feels effortless but tastes like I spent hours.
• Fast and Simple – Even on busy days, I can have this ready in under 45 minutes. The roasting does most of the work while I get other things ready.
• Golden and Flavorful – The sprouts come out perfectly caramelized, tender inside, with a little crisp on the edges. The balsamic glaze adds a sweet touch I just can’t get enough of.
• Smoky Crunch – Adding vegan bacon gives each bite a smoky, crunchy surprise that makes the dish more exciting.
• Feels Fancy but Not Complicated – I love serving this because it looks like a restaurant dish, but it’s really simple and approachable.
• Healthy and Comforting – It’s warm, hearty, and packed with flavor without being heavy. I feel good eating it and sharing it with others.
• Almost Addictive – The mix of garlic, salt, and balsamic glaze makes it hard to stop eating once you start. I often catch myself sneaking extra bites straight from the pan!
• Beginner Friendly – Even if you’ve never cooked Brussels sprouts before, this recipe guides you step by step. I promise it’s easy to follow, and you’ll feel proud at the end.

Saltgrass Brussels Sprouts Ingredients

• 6 cups Brussels sprouts – I start by trimming off the tough, knobby ends and peeling away any damaged outer leaves. I cut them in half, and if some are really big, I quarter them so they roast evenly. I want each piece to cook at the same pace and get that perfect caramelized edge.
• 1 tablespoon avocado oil – I use avocado oil because it helps the sprouts get nice and crispy without burning. If I’m out, olive oil works just as well. I drizzle it over the sprouts and toss them so every piece gets coated.
• ½ teaspoon garlic powder – This is optional, but I love how it adds a subtle, warm flavor that really makes the roasted sprouts pop.
• ¼ teaspoon black pepper – I sprinkle just enough to give a gentle kick without overpowering the natural taste of the sprouts.
• ½ teaspoon kosher salt – I go a little under a full measure so the salt enhances the flavor without making it too salty, especially since the bacon adds some extra seasoning.
• 4 strips vegan bacon – I like seitan or tempeh-based bacon because it crisps up nicely in a skillet and adds a smoky, chewy crunch to every bite. I always chop it into small pieces after cooking so it mixes easily with the sprouts.
• 3 tablespoons balsamic glaze – I love the sweet tang it brings. I either use store-bought or make my own. I drizzle it at the very end so the sprouts get coated and glossy, adding that final layer of flavor that ties everything together.

Ingredients Swaps To Try

Sometimes you don’t have everything on hand. Here are swaps I use:

• Avocado oil → Olive oil – Both give nice crispiness.
• Garlic powder → Fresh minced garlic – Adds more punch but watch the roasting time.
• Vegan bacon → Smoked nuts – I’ve used smoked almonds or walnuts for crunch.
• Balsamic glaze → Maple syrup + vinegar mix – Sweet and tangy works too.

Kitchen Tools Needed

• Baking sheet – Big enough for sprouts to lay in a single layer.
• Parchment paper – Helps with easy cleanup and prevents sticking.
• Large mixing bowl – Toss everything without spilling.
• Skillet – For cooking the vegan bacon.
• Sharp knife & cutting board – To trim and quarter the sprouts.
• Tongs or spoon – For mixing and tossing with glaze.

How To Make Saltgrass Brussels Sprouts

Step 1 – Prep the Brussels Sprouts

Trim the knobby ends and remove any brown leaves. Keep the healthy green ones. Cut in half, quarter big ones so they roast evenly. I always aim for similar sizes so everything cooks the same.

Step 2 – Season and Toss

Place sprouts in a big bowl. Add oil, garlic powder, pepper, and salt. Toss well so every piece gets coated. I usually use my hands—it’s faster and more even.

Step 3 – Arrange for Roasting

Line your baking sheet with parchment. Spread the sprouts cut-side down. This makes them caramelize beautifully.

Step 4 – First Roast

Roast at 400°F for 15 minutes. I like to peek halfway just to check they aren’t burning.

Step 5 – Flip and Finish Roasting

Flip them over, lower the oven to 350°F, roast 15–20 more minutes until they’re brown and tender. Remove any dark loose leaves along the way.

Step 6 – Cook the Vegan Bacon

While sprouts roast, cook vegan bacon in a skillet on medium-high. About 3–4 minutes each side. Chop into small bite-size pieces.

Step 7 – Toss with Glaze and Serve

Put roasted sprouts in a bowl. Add bacon and balsamic glaze. Toss until everything is coated. Serve hot—it tastes best fresh!

Special Tips To Make Perfect

• I toast sprouts a little longer for extra crunch.
• Make sure sprouts are dry before roasting; water makes them soggy.
• Use a light hand with salt; bacon and glaze already add flavor.
• Don’t overcrowd the pan, sprouts need space to crisp.
• Leftover glaze can be drizzled over other roasted veggies.

Flavor Twist

• Add a sprinkle of red pepper flakes for heat.
• Toss with grated Parmesan for a cheesy twist.
• Mix in chopped walnuts for crunch.
• Use maple syrup instead of balsamic for sweet-savory flavor.
• Add fresh lemon juice at the end for a bright finish.

What to Serve With This Saltgrass Brussels Sprouts

• Grilled chicken – I love serving the sprouts with juicy grilled chicken. The protein balances the veggies, and the smoky grill flavor goes so well with the roasted, caramelized edges.
• Quinoa salad – I sometimes make a light quinoa salad on the side. It feels fresh and bright, which balances the richness of the balsamic glaze on the sprouts.
• Mashed potatoes – Creamy, buttery mashed potatoes are my go-to comfort food. The soft texture contrasts perfectly with the crisp, roasted sprouts.
• Roasted salmon – When I want something fancy, I add roasted salmon. The smoky, tender fish flavor pairs beautifully with the tangy balsamic glaze.
• Warm bread – I always keep some warm bread on the table. I use it to soak up any extra glaze, and it makes the meal feel cozy and complete.

Leftover & Storing Guides

If you have leftovers, I store them in an airtight container in the fridge for up to 3 days. I reheat in the oven at 350°F for 5–10 minutes to keep them crisp.

I avoid microwaving too long; they get soggy fast. You can also toss them cold into salads—it’s a quick, tasty addition.

FAQs

1. Can I make this recipe vegan?
Yes! This version uses vegan bacon. Make sure your glaze doesn’t contain honey if you want fully vegan. The dish stays rich, smoky, and flavorful.

2. Can I freeze roasted Brussels sprouts?
Yes, but I recommend freezing before adding glaze or bacon. Store in freezer-safe containers up to 2 months. Reheat in oven for best texture.

3. Can I use regular bacon instead of vegan bacon?
Absolutely! Cook regular bacon and chop it. It gives a smoky crunch. Reduce salt in seasoning since bacon adds saltiness.

4. Can I use frozen Brussels sprouts?
I prefer fresh. Frozen can be roasted but may release water and steam instead of crisping. Pat dry before roasting.

5. How do I make balsamic glaze at home?
Simmer balsamic vinegar with a bit of sugar on medium until thickened. Cool, and it’s ready to drizzle over sprouts.

6. Can I roast Brussels sprouts without oil?
You can, but they won’t get as crispy. A little oil really helps caramelization.

7. How to prevent sprouts from burning?
Check the oven halfway through. Lower temperature if edges darken too fast. Spread them out on the pan for even cooking.

8. Can I add other vegetables?
Yes! Carrots, onions, or bell peppers roast well with Brussels sprouts. Adjust roasting times for each veggie.

9. Can I make this spicy?
Yes, add red pepper flakes or chili powder with seasonings. I like a subtle kick.

10. What’s the best way to serve leftover sprouts?
Reheat in the oven to crisp them. Or chop and toss into pasta, grain bowls, or salads for extra flavor.