Yard House Brussels Sprouts Recipe

Crispy roasted Brussels sprouts tossed in a sweet and tangy glaze with honey, soy sauce, and balsamic vinegar. This simple restaurant-style recipe creates golden, flavorful sprouts that work perfectly as a side dish or appetizer.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 People

Course: Appetizer, Side Dish

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

1.5 lb Brussels sprouts trimmed and halved
3 tbsp olive oil for roasting
0.5 tsp salt adjust to taste
0.25 tsp black pepper freshly ground
1 clove garlic minced
0.25 cup honey for sweet glaze
2 tbsp soy sauce adds savory flavor
2 tbsp balsamic vinegar for tanginess
1 tbsp rice vinegar optional acidity
0.5 tsp red pepper flakes optional heat
0.25 cup candied pecans or walnuts optional garnish
2 tbsp dried cranberries adds sweetness
1 tbsp sesame seeds optional topping
2 tbsp green onions sliced for garnish

Equipment

1 Baking sheet For roasting the Brussels sprouts
1 Large mixing bowl Used to toss sprouts with oil and seasoning
1 Small saucepan For preparing the sweet glaze
1 Chef’s knife To trim and halve the sprouts
1 Cutting board For safe vegetable prep
1 Spatula or tongs For mixing and serving

Method

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

Step 2

Wash the Brussels sprouts under cold water and dry them thoroughly with paper towels.

Step 3

Trim the ends of each sprout and cut them in half lengthwise. If some are large, cut them into quarters.

Step 4

Place the sprouts in a large mixing bowl. Add olive oil, salt, and black pepper, then toss until evenly coated.

Step 5

Spread the Brussels sprouts in a single layer on the baking sheet with the cut side facing down.

Step 6

Roast in the oven for 20–25 minutes, shaking the pan halfway through cooking.

Step 7

While the sprouts cook, combine honey, soy sauce, balsamic vinegar, rice vinegar, minced garlic, and red pepper flakes in a small saucepan. Heat on low for 3–4 minutes until slightly thickened.

Step 8

Remove the roasted sprouts from the oven and place them in a bowl. Pour the warm sauce over the sprouts and toss gently.

Step 9

Top with dried cranberries, chopped nuts, sesame seeds, and sliced green onions.

Step 10

Serve immediately while hot and crispy.

Notes

Roasting the sprouts cut-side down helps create a deep golden crust and better caramelization. For extra crispiness, avoid overcrowding the baking sheet. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to restore texture.