By Lori Walker, MS, RD | Published on May 6, 2023 | Last Updated on March 13, 2024
Outback Steakhouse Brussels Sprouts is a delicious side dish that can be served with any meal. This versatile vegetable has been used in many different dishes and this recipe is one of the most popular recipes for cooking them. The combination of lots of spicy ingredients makes this Brussels sprouts irresistible.
However, making them can be tricky, as improperly cooked Brussels sprouts can be unappealingly tough and soggy. This recipe is sure to make your Brussels sprouts perfectly cooked every time!
Well, if you want to make this recipe at home, I can help. In this article, I will explain the ingredients, cooking tips, nutrition information, and how to store the leftover Outback Steakhouse Brussels sprouts. So, let’s get started!
What Is Outback Steakhouse Brussel Sprouts?
Outback Steakhouse Brussel Sprouts is a side dish made with brussel sprouts, honey, salt, olive oil, balsamic vinegar, and pepper. It is a popular vegetable side dish made in Outback steakhouse.
This recipe is simple to make and can be served with any main course. The combination of sweet honey and the spicy pepper creates a perfect balance of flavours in this dish.
Where Did I First Try Outback Steakhouse Brussel Sprouts?
I first tried Outback Steakhouse Brussel Sprouts at their steakhouse in Las Vegas. The atmosphere of the restaurant was very comfortable and cozy and the service was excellent. I ordered their Brussel Sprouts as a side dish to go with my steak and fries.
When they arrived at my table, they presented beautifully on a white plate. The brussel sprouts were still sizzling from the pan and the aroma of honey, balsamic vinegar, and pepper was simply heavenly.
The taste of the Brussel Sprouts was just as good as it looked. The combination of flavors and textures was divine; sweet and savory with a hint of acidity from the balsamic vinegar.
The brussel sprouts were perfectly cooked – not too soft, not too crunchy. It was simply delicious!
I’ve been making this recipe at home ever since and every time it turns out just as delicious as when I had it in the steakhouse.
You can also checkout the following side dish Recipe :
- Recipe for House of Prime Rib Salad
- Recipe for Juan Pollo Potato Salad
- Recipe for Red Hot and Blue Redskin Potato Salad
Ingredients
Brussel Sprouts: 1 and 1/2 lbs of brussel sprouts are necessary for this recipe. Make sure to remove any yellowed or wilted leaves and discard them.
Honey: 2 tsp of honey is needed to give the Brussels sprouts a natural sweetness.
Salt: 2 tsp of salt will help season the Brussels Sprouts and bring out all of their flavors.
Olive Oil: 2 tbsp of olive oil will help to keep the Brussels Sprouts from sticking to the pan and give them a nice golden-brown color.
Balsamic Vinegar: 2 tbsp of balsamic vinegar adds a slight tartness that contrasts nicely with the sweetness from the honey.
Pepper: 1 tsp of pepper is enough to give the Brussels sprouts a little bit of heat.
Cooking Direction
Step 1
Preheat your oven to 400 degrees Fahrenheit.
Step 2
Cut off the ends of the brussel sprouts, discard the outer leaves, and halve them lengthwise.
Step 3
In a large bowl, whisk together honey, salt, olive oil, balsamic vinegar, and pepper until well combined.
Step 4
Add the halved Brussels sprouts to the mixture and toss until evenly coated.
Step 5
Line a baking sheet with foil, parchment paper, or a silicone mat and spread the Brussels sprouts onto it in an even layer.
Step 6
Bake for 20-25 minutes, stirring halfway through, or until Brussels sprouts are golden brown and tender.
Step 7
Serve hot as a side dish, or store in an airtight container for up to 3 days.
Cooking Tips
- To ensure that your Brussels sprouts are cooked perfectly, use a kitchen thermometer to check the internal temperature. The Brussels sprouts should be cooked to an internal temperature of 145°F.
- If you want extra crunchy Brussels Sprouts, bake them for an additional 5 minutes or until they reach your desired texture.
- If you want to add more flavor, try adding some garlic or red pepper flakes for a kick.
- You can also swap out the balsamic vinegar for apple cider vinegar or a combination of both!
- Try serving these Brussel Sprouts with steak, chicken, fish, or even grilled vegetables for an easy and delicious meal.
- Leftover Brussels Sprouts can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop them into the microwave or oven until heated through.
What Ingredients Can I Replace or Substitute While Making It?
- You can replace the honey with maple syrup or agave nectar.
- If you don’t have balsamic vinegar, you can use apple cider vinegar or a combination of both.
- You can also substitute olive oil for melted butter if you prefer.
- If you don’t like pepper, you can omit it or replace it with red pepper flakes for a little bit of heat.
- You can also add other seasonings such as garlic, thyme, rosemary, oregano, or any combination of your favorite herbs and spices to give the Brussels Sprouts extra flavor.
- Add ingredients like bacon bits or chopped nuts for a bit of texture and crunch.
Outback Steakhouse Brussel Sprouts Recipe
Equipment
- Cutting Board
- knife
- Baking sheet pan
- Measuring spoons
- Large spoon
- Foil (optional)
- Spatula (optional)
Ingredients
- 1 tablespoon of olive oil providing a luscious and smooth coating that promotes even roasting and adds a hint of fruity richness.
- 1 teaspoon of salt enhancing the flavors and bringing out the natural taste of the Brussels sprouts.
- 3/4 pound of Brussels sprouts small and tender, offering a delightful crunch and earthy flavor.
- 1/2 teaspoon of pepper adding a mild and aromatic spiciness that adds depth to the overall flavor profile.
- 1 tablespoon of balsamic vinegar lending a tangy and slightly sweet acidity that beautifully complements the Brussels sprouts.
- 1 teaspoon of honey bringing a touch of natural sweetness that balances the sprouts’ inherent bitterness.
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Cut off the ends of the brussel sprouts, discard the outer leaves, and halve them lengthwise.
- In a large bowl, whisk together honey, salt, olive oil, balsamic vinegar, and pepper until well combined.
- Add the halved Brussels sprouts to the mixture and toss until evenly coated.
- Line a baking sheet with foil, parchment paper, or a silicone mat and spread the Brussels sprouts onto it in an even layer.
- Bake for 20-25 minutes, stirring halfway through, or until Brussels sprouts are golden brown and tender.
- Serve hot as a side dish, or store in an airtight container for up to 3 days.
Notes
- To ensure that your Brussels sprouts are cooked perfectly, use a kitchen thermometer to check the internal temperature. The Brussels sprouts should be cooked to an internal temperature of 145°F.
- If you want extra crunchy Brussels Sprouts, bake them for an additional 5 minutes or until they reach your desired texture.
- If you want to add more flavor, try adding some garlic or red pepper flakes for a kick.
- You can also swap out the balsamic vinegar for apple cider vinegar or a combination of both!
- Try serving these Brussel Sprouts with steak, chicken, fish, or even grilled vegetables for an easy and delicious meal.
- Leftover Brussels Sprouts can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop them into the microwave or oven until heated through.
Nutrition Information
One serving of this Brussels Sprouts recipe provides a great source of vitamin C, folate, and fiber. It is also low in fat and cholesterol-free.
Nutritional information per serving: Calories: 161, Total Fat: 7g, Saturated Fat 1g, Sodium 672mg, Carbohydrates 19g, Dietary Fiber 7g, Protein 6g.
How to Store Leftover Outback Steakhouse brussel Sprouts?
Store leftover Outback Steakhouse Brussels Sprouts in an airtight container in the refrigerator for up to 4 days. Reheat them gently in the microwave or oven until heated through before serving. If you are not eating them within a few days, it is best to freeze them. Place the cooked Brussels sprouts on a parchment-lined baking sheet and freeze until solid.
Transfer the frozen Brussels sprouts to an airtight container or freezer bag and store them in the freezer for up to 3 months. When ready to enjoy, let them thaw overnight in the refrigerator before reheating.
FAQs
Can pregnant women eat this?
Yes, this recipe is safe to eat for pregnant women, as it is low in fat and high in fiber. However, pregnant women should check with their doctor before consuming any new foods.
Can kids eat this?
Yes, kids can enjoy this Brussels Sprouts recipe! It is a great way to introduce them to vegetables in a fun and delicious way. Be sure to adjust the seasoning to suit your child’s taste.
Can I freeze the Brussels Sprouts?
Yes, you can freeze cooked Brussels Sprouts. Place them on a parchment-lined baking sheet and freeze until solid before transferring to an airtight container or freezer bag and storing them in the freezer for up to 3 months. When ready to enjoy, let them thaw overnight in the refrigerator before reheating.
Can I make this recipe vegan?
Yes, you can easily make this Brussels Sprouts recipe vegan by swapping out the butter for olive oil and omitting the honey. You can also add other seasonings such as garlic, thyme, rosemary, oregano, or any combination of your favorite herbs and spices.
Wrapping Up
This easy and delicious Outback Steakhouse Brussels Sprouts recipe is a great way to enjoy this versatile vegetable. The sweet, savory, and tangy flavors make it hard to resist! Plus, there are so many ways you can customize the recipe with different seasonings and ingredients.
Whether you’re a fan of Brussels sprouts or trying them for the first time, you’re sure to love this easy and delicious dish. Please share this recipe with your friends and family, so they can enjoy it too.
Sharing is caring!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
