New recipes

The Cheesecake Factory's Crispy Brussels Sprouts

The Cheesecake Factory's Crispy Brussels Sprouts


Not your childhood sprouts

Photo courtesy of The Cheesecake Factory

Learn the secret to making The Cheesecake Factory's famous Brussels sprouts—even the biggest skeptic will love them.

Recipe courtesy of The Cheesecake Factory

Notes

*Maple Butter Glaze is available in fine food markets. Recipes can also be found in various cookbooks.

Ingredients

  • 6 Ounces Brussels Sprouts, washed and drained well
  • 1 Ounce Brussels Sprouts Leaves
  • Pinch Coarse Salt
  • 1 slice Bacon, cooked crisp, chopped
  • 1 Ounce Maple-Butter Glaze*

Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!


Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!


Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!


Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!


Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!


Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!


Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!


Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!


Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!


Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!