Go Back
–+ servings
Print

Outback Steakhouse Brussels Sprouts (Copycat Recipe)

Are you obsessed with those over-the-top brussels sprouts at Outback? If so, you’re going to love this Copycat Outback Steakhouse Brussels Sprouts Recipe!
Course american, American steakhouse
Cuisine American
Keyword Brussel Sprouts Outback, Outback Brussel Sprouts, Outback Brussels Sprouts with Parmesan, Outback Steakhouse Brussels Sprouts
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 159kcal
Author Lauren

Ingredients

  • 1 lb brussels sprouts sliced in half
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1 tsp dijon mustard
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp pepper
  • ½ tsp thyme
  • 1 tbsp shaved parmesan for topping

Instructions

  • Slice the Brussels sprouts in half, discard any woody stems at the bottom.
  • In a small bowl of pyrex, add the olive oil, balsamic vinegar, brown sugar, dijon mustard, garlic powder, kosher salt, pepper, and thyme.
  • Whisk it together until combined.
  • Toss the mixture with the Brussels sprouts.
  • Spread them evenly onto a greased or parchment-lined baking sheet.
  • Bake at 425 degrees F for 15 minutes, tossing halfway through.
  • Top with shaved parmesan cheese.

Notes

Leftovers can be saved in an airtight container in the refrigerator for 3 days.  
Reheat by spreading them onto a sheet pan and baking at 300 degrees F for 5-10 minutes. 

Nutrition

Calories: 159kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 335mg | Potassium: 461mg | Fiber: 4g | Sugar: 6g | Vitamin A: 869IU | Vitamin C: 97mg | Calcium: 55mg | Iron: 2mg