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Crispy Yard House Brussels Sprouts served on a white plate with golden caramelized edges

Yard House Brussels Sprouts Recipe (Crispy Restaurant-Style Copycat)

Mealoras
Crispy, restaurant-style Yard House Brussels sprouts you can easily recreate at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 32 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 4 lb fresh Brussels sprouts trimmed and halved
  • 1 ½ tablespoons kosher salt plus extra for seasoning
  • 4 –5 tablespoons olive oil for tossing and roasting
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon freshly ground black pepper
  • Optional variations:
  • 2 tablespoons balsamic glaze for a sweet-tangy flavor
  • 3 –4 slices cooked bacon crumbled, for a smoky touch
  • 1 teaspoon chili flakes for a mild heat

Instructions
 

  • Trimthe bottoms of the sproutsOnly snip a small piece—just enough to clean up the base. Cutting too much cancause the sprouts to fall apart while cooking. Halving them ensures evencooking, preventing the inside from overcooking before the outside crisps up.
  • Boil the sproutsFill a large pot with water and bring it to a full boil. Add a generous pinchof salt to the water. This flavors the sprouts from the inside and enhancestheir natural sweetness. Add the halved sprouts and cook until they’re justtender. Overcooking here can make them mushy, so keep a close eye.
  • Steamdry the sproutsAfter boiling, drain the sprouts and let them steam dry for a few minutes. Thisstep is critical for achieving crispy sprouts later. The residual moistureevaporates, reducing the chance of sogginess when they hit the hot oven.
  • Tosswith seasoningsToss the sprouts gently with olive oil, garlic powder, paprika, and blackpepper. Use your hands or a large spoon to coat them evenly. Avoid aggressivestirring, which can break the sprouts and reduce their visual appeal.
  • Spread on abaking sheetMake sure the sprouts are not overcrowded. Crowding the pan can cause steaminginstead of roasting, preventing golden, crispy edges.
  • Roast the sproutsRoast them at 425–450°F (220–230°C) for 20–25 minutes, cut side down. Fliphalfway through to ensure even browning.
  • Embracecaramelized edgesDon’t be afraid of slightly dark edges. These are signs of caramelization anddeep flavor. They provide that nutty, roasted taste that makes Yard HouseBrussels sprouts so addictive.

Notes

  • For extra crispiness, make sure the Brussels sprouts are completely dry before roasting.
  • Don’t overcrowd the baking sheet—spread them out in a single layer for even browning.
  • Roasting cut-side down helps create those golden, crispy edges.
  • Adjust seasoning after roasting for the best flavor balance.
  • For variations, try adding crispy bacon, a drizzle of balsamic glaze, or a pinch of chili flakes for heat.