If you’ve ever ordered the crispy Brussels sprouts at Outback Steakhouse, you already know how surprising and delicious they are. Roasted until golden and tossed in a tangy soy glaze with a hint of sweetness and spice, these sprouts are nothing like the boiled ones from your childhood.
This homemade version captures all the bold flavor and texture of the original — crispy edges, tender centers, and a sticky, flavorful glaze that takes it over the top. Whether you serve them with steak, chicken, or enjoy them as a snack, these Outback-style Brussels sprouts are about to become your new favorite side dish.
Why You’ll Love This Recipe
These sprouts are crispy, caramelized, and full of umami flavor — nothing bland or mushy here. Roasting them brings out their natural sweetness, while the soy-honey glaze adds a restaurant-worthy finish.
You’ll love how easy this recipe is to make, how family-friendly it turns out to be, and how even self-proclaimed sprout skeptics can’t stop grabbing seconds!
What You’ll Need
For the Brussels Sprouts:
- 1½ lbs fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Glaze:
- 3 tablespoons low-sodium soy sauce
- 1½ tablespoons honey
- 1 tablespoon balsamic vinegar
- ½ tablespoon sriracha (optional, for heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Optional Garnishes:
- Sesame seeds
- Red pepper flakes
- Squeeze of lemon
Pro Tips
- Trim and halve evenly so all sprouts roast at the same rate.
- Don’t crowd the pan — use a large baking sheet to keep them crisp.
- Roast cut side down for maximum caramelization.
- Add glaze after roasting to keep the texture crispy, not soggy.
- Double the glaze if you love it saucy — it’s great over rice too!
Tools You’ll Need
- Baking sheet
- Parchment paper
- Large mixing bowl
- Measuring spoons
- Small saucepan
- Silicone spatula or brush
Substitutions & Variations
- No honey? Use maple syrup or brown sugar.
- Milder flavor: Skip sriracha or reduce garlic/onion powder.
- Air fryer method: Cook at 375°F for 10–12 minutes, shaking halfway.
- Add crunch: Toss in chopped peanuts or crispy onions before serving.
- Vegan-friendly: This recipe is naturally vegan if using maple syrup.
Make Ahead Tips
You can trim and halve the Brussels sprouts up to 2 days ahead and store them in an airtight container in the fridge.
Make the glaze in advance and refrigerate for up to 1 week. Reheat glaze gently before tossing.
Instructions
1. Preheat Oven & Prepare Pan
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss Brussels Sprouts
In a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper. Spread them on the baking sheet cut-side down.
3. Roast Until Crispy
Roast for 20–25 minutes, flipping once halfway through, until deeply golden and crispy on the edges.
4. Make the Glaze
While the sprouts roast, combine soy sauce, honey, balsamic vinegar, sriracha, garlic powder, and onion powder in a small saucepan. Bring to a simmer over medium heat, stirring until slightly thickened (2–3 minutes).
5. Toss & Serve
Transfer roasted Brussels sprouts to a bowl. Pour warm glaze over and toss gently. Garnish with sesame seeds, red pepper flakes, or a squeeze of lemon if desired.
Leftovers & Storage
Store leftover glazed Brussels sprouts in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer at 375°F for 5–7 minutes to restore crispness. Microwaving will soften them but still taste great.
Recipe FAQs
1. Can I make these in the air fryer?
Yes! Roast at 375°F for about 10–12 minutes, shaking halfway through. Then toss with the glaze as directed.
2. Can I use frozen Brussels sprouts?
Fresh is best for crispiness, but if using frozen, thaw and pat dry completely before roasting.
3. What makes this taste like Outback’s version?
The combo of soy, honey, balsamic, and slight heat mimics the bold, sweet-savory glaze that makes Outback’s version so memorable.
4. Can I serve this glaze on other veggies?
Absolutely! It’s delicious on green beans, carrots, or even over grilled chicken or tofu.
The Final Crisp
These Outback Steakhouse Brussels Sprouts are bold, crispy, and completely addictive — the kind of side dish that might just steal the show. They’re simple enough for a weeknight dinner and impressive enough for holiday meals or dinner parties.
Give them a try and let me know in the comments: were they better than the restaurant version? Don’t forget to tag your creations — I’d love to see your twist on this favorite!