Bonefish Grill Roasted Brussel Sprouts Recipe: Garlic-Infused Crispy Leaves

This restaurant-style dish delivers crispy leaves with caramelized edges and a garlicky depth that elevates any meal.

I’ve perfected the high-heat roasting technique to mimic Bonefish Grill’s signature texture without the wait.

Ingredients for Bonefish Grill Roasted Brussel Sprouts

Transform humble Brussels sprouts into restaurant-worthy crispy leaves with caramelized edges and bold flavor.

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The Brussels sprouts must be fresh and firm—Whole Foods or Trader Joe’s consistently stock high-quality ones. Look for bright green, tightly closed leaves with no yellowing. The olive oil should be a robust extra-virgin; California Olive Ranch or Bertolli are reliable. For the Parmesan, Parmigiano-Reggiano is non-negotiable—avoid pre-grated, which contains anti-caking agents that dull the flavor.

No balsamic vinegar? Red wine vinegar plus 1 tsp brown sugar mimics the sweetness. Maple syrup can be swapped with agave nectar at equal volume. For a dairy-free version, nutritional yeast at half the amount replaces Parmesan with a cheesy, umami punch. The Dijon mustard is flexible—whole grain mustard adds texture, while yellow mustard works in a pinch (reduce by half).

Roasted sprouts are best served immediately but hold for 1-2 days in the fridge. Reheat in a hot oven to revive crispiness. The Parmesan wedge keeps for months wrapped in parchment, then foil. Pre-trimmed sprouts save time but often lack the freshness needed for that signature caramelization.

Step-by-Step Instructions for Garlic-Infused Crispy Roasted Brussels Sprouts

This method guarantees maximum caramelization and that signature crispy texture you expect.

Step 1: Prep and Season the Brussels Sprouts

Preheat your oven to 425°F to ensure it’s fully hot when the Brussels sprouts go in. Trim and halve the 2 lb Brussels Sprouts lengthwise, removing any loose outer leaves. This exposes more surface area for roasting and ensures even cooking.

In a large bowl, toss the Brussels sprouts with 0.25 cup Extra-Virgin Olive Oil, 1.5 tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. I use my hands for this to guarantee every piece is evenly coated—this is critical for consistent browning.

Step 2: Roast Until Deeply Caramelized

Spread the Brussels sprouts in a single layer on a rimmed baking sheet, ensuring they’re not crowded. Crowding steams instead of roasts, which defeats the purpose. Roast for 20-25 minutes, flipping halfway through, until the edges are deep golden brown and crispy.

At the 20-minute mark, sprinkle the 6 cloves minced Garlic Cloves over the sprouts along with 0.5 tsp Smoked Paprika and 0.25 tsp Red Pepper Flakes. Return to the oven for the final 5 minutes to crisp the garlic without burning it.

Step 3: Glaze with Sweet and Tangy Sauce

While the sprouts roast, whisk together 2 tbsp Balsamic Vinegar, 1 tbsp Pure Maple Syrup, and 1 tbsp Dijon Mustard in a small bowl. This glaze adds depth and balances the smoky, spicy notes from the roasting process.

Drizzle the glaze over the roasted Brussels sprouts and toss to coat evenly. The heat from the sprouts will help the glaze cling and caramelize slightly, creating a sticky, flavorful coating.

Step 4: Finish with Parmesan and Lemon

Transfer the glazed sprouts to a serving dish and immediately sprinkle with 0.5 cup Parmesan Cheese. The residual heat will melt the cheese slightly, creating a creamy contrast to the crispy sprouts.

Finish with a squeeze of 1 tbsp Fresh Lemon Juice to brighten the flavors and cut through the richness. Serve immediately while the sprouts are still hot and crispy—this dish doesn’t wait well, as the texture is best straight from the oven.

Make-Ahead Tips for bonefish grill roasted brussel sprouts

Prep Ahead Strategy

Trim and halve the 2 lb Brussels Sprouts up to 24 hours ahead. Store them in a sealed container with a damp paper towel to maintain moisture. This saves 10-15 minutes on cooking day while keeping them fresh. 💡

Glaze Pre-Mix

Whisk the 2 tbsp Balsamic Vinegar, 1 tbsp Pure Maple Syrup, and 1 tbsp Dijon Mustard together the night before. The flavors meld beautifully overnight, and it’s one less step during the busy cooking process.

Parmesan Prep

Grate the 0.5 cup Parmesan Cheese from a wedge in advance—it stays fresh for 3-4 days in the fridge. Avoid pre-grated cheese, as it loses its sharp, nutty flavor quickly. I learned this the hard way at a local BBQ competition.

Oven Ready

Pre-measure all spices: 1.5 tsp Kosher Salt, 1 tsp Freshly Ground Black Pepper, 0.5 tsp Smoked Paprika, and 0.25 tsp Red Pepper Flakes. Store in small containers for quick access when it’s time to season.

Garlic Shortcut

Mince the 6 cloves Garlic Cloves ahead and store in a small jar with a little Extra-Virgin Olive Oil. It keeps for 2-3 days in the fridge, ready to sprinkle over the sprouts during roasting. ⚡

Final Assembly

On cooking day, just toss the prepped sprouts with oil and spices, then roast. The glaze and Parmesan are ready to add at the right moments. This streamlines the process without sacrificing flavor or texture.

Frequently Asked Questions