Ruth’s Chris Roasted Brussels Sprouts with Bacon & Brown Butter

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the Brussels sprouts with olive oil, salt, and black pepper.
3. Spread the Brussels sprouts cut-side down on a large baking sheet.
4. Scatter the chopped bacon evenly over the sprouts.
5. Roast for 25 to 30 minutes, stirring once halfway through, until the sprouts are deeply golden and the bacon is crisp.
6. While the sprouts roast, melt the butter in a small skillet over medium heat.
7. Continue cooking the butter until it turns golden brown and smells nutty, swirling the pan often, about 3 to 4 minutes. Add garlic if using and cook for 30 seconds.
8. Remove the Brussels sprouts from the oven and immediately drizzle with the brown butter.
9. Toss gently, garnish if desired, and serve hot.

Variations

• Add a drizzle of balsamic glaze for a sweet-savory finish.
• Toss with toasted pecans or walnuts for extra crunch.
• Finish with a squeeze of lemon juice to brighten the richness.
• Use pancetta instead of bacon for a more delicate smokiness.

Tips

• Spread the sprouts in a single layer to ensure proper caramelization.
• Roasting cut-side down creates the best golden crust.
• Watch the butter closely while browning to avoid burning.
• Finish with flaky sea salt just before serving for true steakhouse flavor.