Brussel Sprouts– Easy Outback Steakhouse Copycat

These roasted Brussels sprouts are crispy, sweet, and seriously addictive — with a balsamic glaze and Parmesan that take things way beyond basic.

This is a simple Brussels sprouts side dish that roasts up in under 25 minutes, no deep fryer, no weird steps. It’s easy, budget-friendly, and honestly? Kind of a flex. Even the Brussels haters come around for this one.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: crispy, tangy, a little sweet
• Great for: dinner sides, snack cravings, crispy therapy

Why I Like This Recipe

Didn’t even plan to cook. Just wanted to make something crunchy. Had sprouts. Had cheese. Tossed it all on a tray and forgot about it. Ended up eating the whole pan standing over the sink. No regrets.

Ingredients

• 1 lb Brussels sprouts, halved and trimmed
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 tbsp shaved Parmesan

How To Make Brussel Sprouts

1. Prep the Brussels: Slice ‘em in half and ditch the rough ends. If some leaves fall off, that’s okay — they crisp up beautifully.
2. Mix the glaze: Whisk olive oil, balsamic, brown sugar, mustard, and seasonings together until smooth.
3. Toss it all: Add the Brussels sprouts to the bowl. Toss with your hands until everything’s glossy and coated.
4. Roast ‘em: Spread sprouts cut-side down on a baking tray. Bake at 220°C (428°F) for 15 minutes, flipping once halfway through.
5. Add the cheese: Right out of the oven, hit them with shaved Parmesan while they’re still hot. Don’t be shy.
6. Serve hot: Steal one immediately. Burn your mouth. It’s tradition.

Tips for Success

• Face-down = best crisp. Don’t skip that.
• Don’t crowd the tray — they need space to brown.
• Taste your glaze before tossing. Adjust if needed.
• Parmesan goes on right out of the oven — it melts into everything.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Don’t. They turn into sadness.
• Reheat: Use an air fryer or a hot oven. Microwaving = soggy regrets.

Frequently Asked Questions

• Can I use frozen Brussels sprouts?
  Not really. They’re too wet and won’t crisp. Fresh works best here.
• What kind of vinegar should I use?
  Balsamic. The syrupy kind if you have it. Cheap still works though.
• Do I have to use Dijon mustard?
  It gives a little tang, but you can skip it or swap for a touch of lemon juice.
• Can I double the recipe?
  Totally, just use two trays and rotate halfway through for even browning.
• How do I make them extra crispy?
  Dry the Brussels well before tossing and don’t skip the flip halfway through roasting.

Common Mistakes and How to Dodge Them

• Not drying the sprouts: Too much moisture = steaming instead of roasting. Pat them dry.
• Overcrowding the pan: They’ll just steam if they’re touching. Give them breathing room.
• Forgetting to flip: You’ll only get one crispy side. Flip ’em at the halfway mark.
• Adding cheese too early: It burns. Add it when they’re out of the oven and still hot.
• Undercooking: You want brown, crispy edges — not limp, bitter halves. Let them roast fully.

Nutrition Facts (Per Serving)

• Calories: 159 kcal
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 4mg
• Sodium: 290mg
• Potassium: 480mg
• Total Carbohydrate: 13g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 4g

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