If you love the delicious brussels sprouts from Ruth Chris then you love this copycat recipe! These copycat Ruth Chris brussels sprouts go great with steak or grilled chicken.
I love recreating restaurant recipes at home. When my kids were really young we weren’t able to go out to restaurants and I was really missing some of my restaurant favorites like this copycat Outback Alice Springs chicken and this copycat Carrabbas bread with olive oil dip. I am also a huge fan of Ruth Chris so I wanted to try to recreate their brussels sprouts at home.
These brussels sprouts go great with a steak, grilled chicken, or even fish. They’re a really versatile side and you could even bring them to a holiday potluck! If you need more brussels sprouts inspiration be sure to also check out these Balsamic Parmesan Roasted Brussels Sprouts.
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Why you’ll love this recipe
This is an easy restaurant quality recipe that you can make at home. You just need a few simple ingredients to make this copycat recipe.
Ingredients needed
For this recipe, you will need:
- Brussels sprouts: You will need one pound of fresh brussels sprouts.
- Olive oil: To saute the brussesls sprouts in.
- Thick cut bacon
- Apple cider vinegar
- Maple syrup and brown sugar: To sweeten the brussels sprouts.
- Salt and pepper
Equipment needed
You will need a large pot to boil the brussels sprouts in and a large pan to fry the bacon and brussels sprouts in.
Recipe instructions
Begin by frying your bacon in a large skillet. Fry until it is close to being done (you will cook it more with the brussels sprouts later). Transfer to a plate to let cool. Keep the bacon grease in your pan. Once the bacon is cool enough to touch, chop it into pieces.
Cut your brussels sprouts in half. Remove the ends, if needed. Fill a large pot with water and bring to a boil. Add your brussels sprouts. Reduce to a low boil and cook for 5 to 7 minutes.
Carefully drain brussels sprouts with a colander and rinse with cool water. Add to pan with bacon grease.
Add bacon, brown sugar, apple cider vinegar, and maple syrup and reduce heat. Cook on medium heat with bacon for 8 to 10 minutes.
Variations
- Make these brussels sprouts even sweeter by adding some extra maple syrup or brown sugar.
Tips
- Do not discard your bacon grease.
How to store leftovers
Store any leftover brussels sprouts in an airtight container and keep in your fridge. They will be good for up to four days after making.
Other copycat recipes:
- Copycat Cracker Barrel Sweet Potato Casserole
- Copycat Golden Corral Carrot Souffle
- Copycat Cracker Barrel Carrots
Copycat Ruth Chris Brussels Sprouts
Equipment
- Large pot
Ingredients
- 1 pound brussels sprouts cut in half
- 1 tablespoon olive oil extra virgin
- 4 slices bacon
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- salt and pepper to taste
Instructions
- Begin by frying your bacon in a large skillet. Fry until it is close to being done (you will cook it more with the brussels sprouts later). Transfer to a plate to let cool. Keep the bacon grease in your pan. Once the bacon is cool enough to touch, chop it into pieces.
- Cut your brussels sprouts in half. Remove the ends, if needed.
- Fill a large pot with water and bring to a boil. Add your brussels sprouts. Reduce to a low boil and cook for 5 to 7 minutes.
- Carefully drain brussels sprouts with a colander and rinse with cool water. Add the sprouts to the pan with bacon grease.
- Add bacon, brown sugar, apple cider vinegar, and maple syrup and reduce heat. Cook on medium heat with bacon for 8 to 10 minutes.
Heidi says
Made these tonight after having them at Ruth Chris a few months ago. Hubby said they were perfect and my daughter even ate them, which says a lot. I forgot to buy brown sugar so I used half a tbsp of regular sugar and it still came out good. Don’t be afraid if you char them a bit, if anything it adds to the flavor. Thanks for the great recipe, this one’s a keeper!! 🩷
Audrey says
I’m so glad you liked them! Thank you for taking time to review 🙂
Amy Liu Dong says
I love how easy and delicious this recipe is.
Looks like a perfect side dish for my steak, yum!