Yard House Brussels Sprouts Recipe
Make this Yard House Brussels Sprouts Recipe at home in about 35 minutes with fresh Brussels sprouts, garlic, olive oil, and Parmesan. These roasted Brussels sprouts come out tender in the middle with dark, crispy edges and plenty of savory flavor, just like the kind of shareable side dish you would expect from Yard House. My favorite part is the crispy loose leaves that come off during roasting. You can serve these Parmesan Brussels sprouts with steak, grilled chicken, salmon, or your favorite restaurant-style dinner.
Ingredients
- 1½ pounds small to medium Brussels sprouts
- 2 tablespoons olive oil or avocado oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cloves garlic finely minced
- ¼ cup grated Parmesan cheese
Instructions
- Step 1 - Preheat the Oven: Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven and have a large baking sheet ready. A hot oven is important because it helps the Brussels sprouts develop deeply golden, crispy edges while staying tender inside.
- Step 2 - Wash and Dry the Brussels Sprouts: Rinse the Brussels sprouts thoroughly under cold water to remove any dirt or debris. Dry them completely with a clean kitchen towel, paper towels, or a salad spinner. Take your time with this step because any moisture left on the sprouts can cause them to steam instead of roast, which will prevent the edges from becoming properly crisp.
- Step 3 - Trim and Slice the Brussels Sprouts: Use a sharp knife to cut a very small amount from the stem end of each Brussels sprout. Be careful not to remove too much of the base, as cutting too deeply can cause all of the leaves to fall apart. Slice each Brussels sprout in half from top to bottom. Remove and discard any outer leaves that are damaged or dirty, but keep any clean leaves that naturally come loose because they will become especially crispy in the oven.
- Step 4 - Season the Brussels Sprouts: Place the halved Brussels sprouts and all of the loose leaves directly onto the baking sheet. Drizzle with the olive oil or avocado oil, then sprinkle with the salt and black pepper. Use your hands to toss everything together until the Brussels sprouts are lightly and evenly coated with the oil and seasonings.
- Step 5 - Arrange Cut Side Down: Turn each Brussels sprout so the cut side is facing down against the baking sheet. Scatter the loose leaves around and between the sprouts. Keeping the cut sides directly against the hot baking sheet helps create the golden, caramelized surface that gives the roasted Brussels sprouts their rich flavor and restaurant-style texture.
- Step 6 - Start Roasting: Place the baking sheet in the preheated oven and roast the Brussels sprouts for about 20 to 25 minutes. About halfway through the cooking time, rotate the baking sheet so the sprouts cook more evenly. Leave the Brussels sprouts in their cut-side-down position rather than tossing them.
- Step 7 - Add the Garlic and Parmesan: A few minutes before the Brussels sprouts are finished roasting, carefully remove the baking sheet from the oven. Sprinkle the finely minced garlic and grated Parmesan cheese over the sprouts. Gently toss just enough to distribute the garlic and cheese, then return everything to the oven.
- Step 8 - Finish Roasting Until Crisp: Continue roasting for another 3 to 5 minutes, or until the Brussels sprouts are tender inside and the edges are golden to dark brown and crispy. The Parmesan should be melted and lightly toasted, while the garlic should become fragrant without burning. You should see a mix of golden, dark brown, and green areas, which gives the finished dish a combination of crispy and tender textures.
- Step 9 - Serve Hot: Transfer the roasted Brussels sprouts and all of the crispy loose leaves to a serving bowl. Serve immediately while the edges are still crisp and the Parmesan is warm. For the best texture, enjoy the Brussels sprouts straight from the oven.