If you’ve ever tasted the Yard House brussel sprouts, you probably wondered the same thing I did: “How on earth do they make vegetables taste this addictive?”

I mean, we’re talking about brussel sprouts here — the vegetable that traumatized half of us as kids.

Yet Yard House manages to turn them into this crispy, sweet, tangy masterpiece that disappears from the table in like… two minutes. Maybe less.

IMO, that alone deserves a standing ovation.

So today, I’m going to show you exactly how to recreate the Yard House brussel sprouts recipe at home, without needing a culinary arts degree or any of that “chef-y” equipment that costs more than your rent.

Sound good? Great — let’s dive in and get you cooking something your friends won’t believe came out of your kitchen.

Table of Contents

Why the Yard House Brussel Sprouts Hit So Hard

Let’s be real for a second — not all brussel sprout recipes are created equal. Some taste like sadness and boiled socks.

But this one? It delivers this magical combination of flavors that hits every corner of your taste buds.

So what makes them so irresistible?

The Perfect Flavor Combo

Yard House nails that sweet–savory–tangy trifecta:

Crispy brussel sprouts
Sweet maple glaze
Umami punch from soy
Tangy vinegar
Creamy garlic aioli
Optional bacon for extra glory

Ever wondered why this works so well? Because every taste note balances another. Too much sweet?

The vinegar fixes it. Too salty? The maple calms it down. Too “sprout-y”? The crispiness and aioli step in to save the day.

That Signature Crispy Texture

You know that crunch you get when you bite into perfectly roasted or fried brussel sprouts? That’s the moment you know you did it right.

The Yard House version hits that sweet spot between crispy outside and tender center.

If crispy veggies make you happy in a way that feels slightly embarrassing… same here.

The Ultimate Yard House Brussel Sprouts Recipe (Copycat)

Alright, friend — grab your apron, because here’s the moment you’ve been waiting for.

This is the closest, most accurate, flavor-packed copycat recipe you’ll find.

Ingredients You Need

For the brussel sprouts:

1½ pounds fresh brussel sprouts, halved
3 tablespoons olive oil
Salt and pepper to taste
Optional: 4 slices thick-cut bacon

For the maple–soy glaze:

2 tablespoons low-sodium soy sauce
3 tablespoons pure maple syrup
1 tablespoon rice vinegar
1 teaspoon chili flakes (optional)
½ teaspoon minced garlic

For the garlic aioli:

½ cup mayonnaise
1 teaspoon lemon juice
1 teaspoon minced garlic
Salt to taste

Optional toppings:

Toasted almonds
Crispy shallots
A squeeze of lemon
Extra chili flakes

How to Make Yard House Brussel Sprouts at Home

Ever wished you could make a restaurant favorite without the restaurant prices? You totally can.

Step 1: Prep Your Sprouts

Cut the brussel sprouts in half and remove any wilted outer leaves. Coat them evenly with olive oil, salt, and pepper.

Why this matters? Because seasoning is basically the difference between “wow” and “why did I bother?”

Step 2: Choose Your Cooking Method

There are three ways to cook these, depending on your patience level.

Option 1: Roast (Best Flavor Control)

Preheat oven to 425°F (220°C)
Spread sprouts in a single layer
Roast 20–25 minutes until crispy

Option 2: Air Fry (Fastest)

Preheat air fryer to 390°F (200°C)
Cook 10–12 minutes, shaking halfway

Option 3: Shallow Fry (Closest to Yard House)

Heat oil in a skillet
Place sprouts cut-side down until crisp
Flip and finish cooking

Step 3: Make the Maple–Soy Glaze

Combine soy sauce, maple syrup, rice vinegar, chili flakes, and garlic in a small saucepan. Simmer for 3–4 minutes until it thickens slightly.

Step 4: Mix It All Together

Toss the crispy sprouts in the glaze. Add chopped bacon if you made it.

Step 5: Whip Up the Garlic Aioli

Mix all the aioli ingredients. Taste it. Try not to finish the whole bowl.

Step 6: Plate and Serve

Serve sprouts with extra glaze, a dollop of aioli, almonds, and crispy shallots.

Tips to Take Your Yard House Brussel Sprouts to the Next Level

Use Fresh, Not Frozen

Fresh brussel sprouts crisp beautifully. Frozen ones stay soft.

Trim the Stems

Shorter stems roast evenly.

Don’t Crowd the Pan

Crowding = steaming. Steaming = sadness.

Crank Up the Heat

High heat builds caramelization and flavor.

Toss at the End

Always add glaze after cooking so the sprouts stay crisp.

Variations You Can Try

Honey–Sriracha

Use honey instead of maple and add sriracha.

Parmesan–Garlic

Top with parmesan and breadcrumbs.

Balsamic Glaze

Drizzle aged balsamic on top.

Vegan Version

Use vegan mayo and skip bacon.

Why This Recipe Works

Balanced Flavors

The sweet–salty–tangy combo never fails.

Flexible Methods

Roast, air fry, or pan-fry — all work great.

Restaurant-Level Finish

The glaze + aioli combo tastes premium.

Simple Ingredients

Everything is easy to find and easy to use.

Serving Ideas

Serve with grilled chicken
Add to rice bowls
Pair with steak or salmon
Mix into pasta
Eat as a snack

Common Mistakes to Avoid

Too Much Glaze

It can make the sprouts soggy.

Under-Cooking

Crispiness is the goal.

Skipping Aioli

It completes the dish.

Cheap Maple Syrup

Real maple syrup makes a huge difference.

Final Thoughts

So there you go — the best copycat Yard House brussel sprouts recipe you can make at home.

It’s crispy, sweet, savory, tangy, and honestly irresistible. Even brussel sprout haters usually give in after one bite.

Give it a go, have fun with it, and get ready for people to ask you how you turned vegetables into something addictive.

FYI, I won’t blame you if you keep the “secret” recipe to yourself.