Roasted Brussels sprouts are a staple side dish at many upscale steakhouses, and this Ruth’s Chris–inspired version delivers the same bold flavor and irresistible texture. With crispy edges, tender centers, and a rich garlic butter coating, these roasted sprouts transform a humble vegetable into a standout side dish.
The secret to great roasted Brussels sprouts is high heat and proper seasoning. Roasting at a high temperature caramelizes the natural sugars in the sprouts, creating golden, crispy edges while maintaining a tender interior. This roasting process deepens their flavor and removes any bitterness.
A blend of olive oil and melted butter helps the sprouts roast evenly while adding richness. Fresh garlic infuses the vegetables with savory aroma, while paprika adds subtle warmth and color. The combination of these simple ingredients creates a balanced and satisfying flavor profile.
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Once roasted, the sprouts are finished with grated Parmesan cheese, which melts slightly over the hot vegetables and adds a salty, nutty layer of flavor. An optional drizzle of balsamic glaze provides a touch of sweetness and tang that complements the savory garlic butter perfectly.
This dish pairs beautifully with steak, roasted chicken, or seafood and can easily become a favorite side for weeknight dinners or holiday meals.
Servings and timing:
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon balsamic glaze (optional)
Instructions:
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