Yard House Brussel Sprouts Recipe

This Yard House Brussel Sprouts Recipe is all about contrast. Crispy roasted brussels sprouts are tossed in a sweet chili glaze with a hint of heat and finished with fresh herbs.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Appetizer / Side Dish

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

500 grams Brussels sprouts Trimmed & halved
2 tbsp Olive oil For roasting
1 tsp Salt Adjust to taste
½ tsp Black pepper Freshly ground
3 tbsp Sweet chili sauce Main glaze flavor
1 tbsp Soy sauce Adds depth
1 tbsp Honey Light sweetness
½ tsp Red chili flakes Optional heat
1 tbsp Fresh parsley For garnish
2 tbsp Grated parmesan Optional topping

Equipment

1 Baking tray Large enough for spreading
1 Mixing bowl For tossing
1 Small saucepan For glaze
1 Spatula For mixing
1 Oven Preheated to 220°C (425°F)

Method

Step 1: Prep the Sprouts

Trim the ends and cut each brussels sprout in half. Remove any loose outer leaves.Rinse and pat them completely dry. Dry sprouts = crispy sprouts.

Step 2: Season and Toss

Place them in a large bowl. Add olive oil, salt, and pepper.Toss well so every piece is coated evenly. This ensures even roasting.

Step 3: Roast Until Crispy

Spread them cut-side down on a baking tray. Don’t overcrowd the pan.Roast at 220°C (425°F) for about 20–25 minutes until crispy and golden brown. The edges should look slightly charred.

Step 4: Prepare the Glaze

While they roast, combine sweet chili sauce, soy sauce, honey, and chili flakes in a small saucepan.Heat gently for 2–3 minutes. Stir until slightly thickened.

Step 5: Toss in Sauce

Once sprouts are roasted, transfer them to a mixing bowl.Pour the warm glaze over them and toss gently until coated.

Step 6: Garnish and Serve

Sprinkle with parsley and parmesan if using.Serve immediately while crispy and hot.

Notes

Roast cut-side down for maximum crispiness.
Serve immediately after glazing to maintain texture.