Outback Steakhouse Brussels Sprouts Recipe
Start by trimming and halving the Brussels sprouts to help them cook evenly.Roasting them at a high temperature ensures that delightful caramelization.A mix of olive oil, balsamic vinegar, and honey works wonderfully to create that iconic Outback flavor.I like to add a pinch of thyme for an aromatic twist.Try turning them over halfway through roasting to get an even color.
Ingredients
- 1 lb. Brussels Sprouts
- 2 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Honey
- 4 slices Bacon
- 1 Lemon juiced
- 1/2 cup Mayonnaise
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim the Brussels sprouts and cut them in half.
- Toss the Brussels sprouts with olive oil, salt, and black pepper, ensuring they’re well-coated.
- Spread them evenly on the prepared baking sheet.
- Roast in the preheated oven for about 25 minutes or until they’re golden brown and crispy on the edges.
- While they roast, cook bacon in a skillet over medium heat until crisp.
- In a small bowl, whisk together balsamic vinegar and honey to create a glaze.
- Drizzle over the roasted sprouts, stirring to coat them evenly.
- Prepare a lemon aioli by mixing the mayonnaise and lemon juice.
- Serve the sprouts hot with crumbled bacon on top, accompanied by the aioli for dipping.
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