This one pan recipe is a delicious homemade version of the crispy, golden, savory cast iron brussels sprouts you love at your favorite steak joint!
Everyone has their go-to sides when they enjoy a special steakhouse night out. For us, it’s creamed spinach, shoestring fries or onion rings, and those unmistakable brussels sprouts you can really only find at a steakhouse: the ones served in a piping hot cast iron dish tossed in sticky syrup with chunks of perfectly crispy bacon, and cooked to a perfect golden hue. Served up with a big, juicy, tender medium-rare ribeye, this meal is a dream! I’m getting hungry just thinking about it.
And you can’t forget, of course, an ice cold vodka martini with blue cheese stuffed olives to kick off the night, and a Wedge Salad course before dinner. Hey, whether you’re at home or out on the town, who doesn’t love some leftovers?
Sometimes, especially since having our daughter and staying really close to home throughout a pandemic, it’s just tough to plan a date night out. But that doesn’t mean we can’t still have romantic evenings! Our favorite at-home date nights include recreating our favorite steakhouse dishes together right inside our own kitchen.
I stuff some blue cheese olives, and my husband is in charge of shaking up some ice cold martinis and preparing the ribeyes for the cast iron. I’m in charge of all of the sides, and so of course I wanted to develop a homemade recipe for those delicious, mouthwatering brussels sprouts we always have out.
Enter this Steakhouse Style Brussies recipe! Because we live in an apartment and the cast iron is already going to cause some stubborn smoke when we cook our ribeyes, I created a sheet pan version that I PROMISE is just as delicious as the dish served at your fave steak joint. It’s a simple one pan recipe: you’ll cook the bacon first and then roast the brussies in the bacon fat afterwards. I’ve also incorporated toasted pecans for a bit of crunchy texture and nutty flavor. I’m telling you, you’re going to drool over these brussies!
This isn’t a dish only for date night. It’s great for batch cooking, food and meal prep, and for holidays and group entertaining. Cheers to that!
If you try this recipe, be sure to tag @threebirdsonestove so I can see your delicious creation!
Prep Time: 15 Minutes
Cook Time: About 50 Minutes
Yield: Serves 4-6
1 pound brussels sprouts, end trimmed and sliced in half lengthwise
½ cup lardons, method below (lardons: small sticks or cubes of bacon)
¼ cup extra virgin olive oil
½ cup maple syrup
¼ cup toasted pecan pieces
Kosher salt to taste
Freshly ground black pepper to taste
Preheat the oven to 375 degrees F.
Line a sheet tray with parchment paper. Assemble 4-5 bacon slices in a single layer. Bake for 18 minutes. *Do not* flip. Remove from oven and once cooled, slice the bacon into lardons. DO NOT DISCARD THE PARCHMENT - you're going to roast the brussels sprouts in the bacon fat.
Toss all ingredients in a large bowl. Place on the sheet tray in a single layer. Roast for 45 minutes, until golden brown and slightly caramelized, tossing twice throughout. Serve warm/hot. To feel like you're out at a restaurant, serve it in a small cast iron pan.