The first time I recreated Ruth’s Chris Roasted Brussels Sprouts with Bacon & Brown Butter in my kitchen, the air filled with an intoxicating, savory perfume. The nutty, toasty aroma of browning butter mingled with the smoky scent of sizzling bacon and the earthy promise of roasting sprouts. I remember the excited anticipation as the sprouts turned a deep, caramelized brown, their crispy leaves catching the light. That first forkful—a perfect bite of sweet, tender sprout, a crispy piece of salty bacon, and the rich, nutty complexity of brown butter—was an absolute revelation. It was the dish that made a Brussels sprouts skeptic out of everyone I served it to, including myself.
Why You’ll Love This Recipe
You are going to love this recipe because it transforms a humble vegetable into a show-stopping side dish that’s packed with layers of deep, savory flavor. It’s the perfect blend of rustic and elegant, making it suitable for both a casual weeknight dinner and a holiday feast. From my experience, this is the gateway recipe for anyone who thinks they don’t like Brussels sprouts—the caramelization, the bacon, and the brown butter work together to create something truly irresistible and universally adored. It’s surprisingly simple to make but tastes complex and restaurant-worthy, guaranteeing it will be the first side dish to disappear from the table.
Ingredients
- 2 lbs Brussels sprouts, trimmed and halved (or quartered if large)
- 4 slices thick-cut bacon, chopped
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon pure maple syrup or honey
- 1 tablespoon balsamic vinegar
- Salt and black pepper, to taste
- Optional garnish: 2 tablespoons toasted chopped pecans or walnuts, flaky sea salt
Let’s talk ingredients, because a few choices here are crucial for that signature flavor. The Brussels sprouts should be similar in size for even roasting; trim the dry ends and remove any yellowed outer leaves. Thick-cut bacon is a must—it renders more flavorful fat and yields meatier, crispier pieces. The brown butter is the star; don’t be tempted to skip it or use plain melted butter. Cooking the butter until it turns nutty brown adds a deep, toasty flavor that can’t be replicated. The splash of balsamic vinegar and maple syrup at the end isn’t just for sweetness; it creates a quick, glossy glaze that balances the richness and makes every bite pop. Trust me, it makes a huge difference.(See the next page below to continue…)