These Ruth’s Chris–inspired roasted Brussels sprouts are a steakhouse side dish that easily steals the spotlight. Crispy, deeply caramelized sprouts are paired with smoky bacon and finished with rich, nutty brown butter for a flavor combination that feels bold, indulgent, and unforgettable.
High-heat roasting transforms Brussels sprouts into something completely different from their reputation. The cut sides caramelize beautifully, developing a savory sweetness that pairs perfectly with crisp bacon rendered right on the pan.
The finishing touch is brown butter. Slowly melted until golden and fragrant, it adds a luxurious depth that elevates this dish into true steakhouse territory. A touch of garlic is optional, but it adds another layer of warmth if you choose to include it.
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Perfect alongside steak, chicken, or seafood, these Brussels sprouts are simple enough for weeknights and impressive enough for special occasions. One bite, and they may just become your new favorite side.
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 2 lbs Brussels sprouts, trimmed and halved
- 4 slices thick-cut bacon, chopped
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 3 tablespoons unsalted butter
- 1 clove garlic, finely minced (optional)
Optional Garnish
- Shaved Parmesan cheese
- Fresh parsley, chopped
Instructions:
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