Perry’s Steakhouse Sweet Sriracha Brussels Sprouts Recipe is something I first had at my friend’s house. My friend Jake worked as a chef at Perry’s Steakhouse for three years, so he knew exactly how to make it just right.
I had never thought Brussels sprouts could taste that good – crispy, sweet, and spicy all at once. After tasting it, I asked him how he made them. That’s how I got my hands on this copycat recipe.
Now, I make it all the time and today, I’m sharing it with you. This is my version of the dish, and it tastes almost like the one from Perry’s.
Brussels sprouts may not be everyone’s favorite, but once you try this version, you might just change your mind. The sweet honey and spicy sriracha combo really makes them pop.
It’s simple to make and doesn’t need any hard-to-find ingredients.
How Does Perry’s Steakhouse Brussels Sprouts Taste Like?
Perry’s Steakhouse Brussels sprouts have a perfect mix of sweet and spicy flavors that make your taste buds dance. The outside gets crispy and golden, while the inside stays soft and tender.
When you bite into them, you taste the honey sweetness first, then the sriracha heat kicks in. It’s not too hot, just enough to make things interesting. The Brussels sprouts lose their bitter taste and become almost like candy.
You’ll love how the sauce coats each piece perfectly. The texture is amazing – crispy edges with a soft center that melts in your mouth.
Even people who don’t like Brussels sprouts fall in love with this recipe. The balance of flavors makes you want to eat more and more.
Perry’s Steakhouse Brussels Sprouts Ingredients
Here’s what you need to make this delicious dish. I’ve included details about each ingredient and some substitutions if you don’t have something on hand.
- Brussels Sprouts (1 pound): These small, green veggies look like tiny cabbages. They get crispy when cooked right. Choose fresh, firm sprouts with tight leaves. Frozen Brussels sprouts work too, but thaw them first and pat dry to avoid soggy results.
- Vegetable Oil (1 tablespoons): This helps the sprouts crisp up in the air fryer. I use vegetable oil because it’s neutral, but olive oil or avocado oil works great too. Just don’t use too much, or the sprouts might get greasy.
- Salt (1/4 teaspoon): A little salt brings out the flavor of the sprouts. Regular table salt is fine, but you can use sea salt or kosher salt if you prefer.
- Black Pepper (1/8 teaspoon): This adds a mild kick. Freshly ground pepper tastes best, but pre-ground works in a pinch.
- Honey (2 tablespoons): Honey gives the sauce its sweet, sticky goodness. If you’re out of honey, maple syrup or agave nectar can work, but honey’s flavor pairs best with sriracha.
- Sriracha Sauce (2 tablespoons): This spicy sauce adds heat and tang. Adjust the amount based on how spicy you like it. If you don’t have sriracha, try another hot sauce, but it might change the flavor a bit.
Recommended Equipment
- Air fryer (at least 4-quart size)
- Medium mixing bowl
- Small mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Tongs or a spoon for mixing
- Colander for washing sprouts
How To Make Perry’s Steakhouse Sweet Sriracha Brussels Sprouts
Step 1 | Prep the Brussels Sprouts
Start by rinsing your Brussels sprouts under cold water in a colander. Shake off the extra water. Peel off any loose or yellow outer leaves. Trim the tough stem at the bottom of each sprout with a sharp knife. Then, cut each sprout in half from top to bottom. Keep going until all your sprouts are prepped.
Step 2 | Season the Sprouts
Put the halved Brussels sprouts in a medium mixing bowl. Drizzle 1 tablespoons of vegetable oil over them. Sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Use your hands or tongs to mix everything well, so the sprouts are coated evenly.
Step 3 | Preheat the Air Fryer
Turn on your air fryer and set it to 400°F (204°C). Let it heat up for about 3-5 minutes. This helps the sprouts cook evenly and get crispy.
Step 4 | Air Fry the Sprouts
Place the seasoned Brussels sprouts in the air fryer basket. Spread them out in a single layer so they don’t overlap too much. Cook for 12-15 minutes. Halfway through, around 6-7 minutes, open the air fryer and shake the basket or use tongs to flip the sprouts. This makes sure they cook evenly and get crispy on all sides.
Step 5 | Make the Sweet Sriracha Sauce
While the sprouts are cooking, grab a small bowl. Mix 2 tablespoons of honey with 2 tablespoons of sriracha sauce. Stir with a spoon until it’s smooth. If you like it less spicy, use 1 tablespoon of sriracha. For more heat, go with 2 tablespoons.
Step 6 | Toss the Sprouts in Sauce
When the air fryer is done, the sprouts should be golden and crispy. Carefully transfer them to the bowl with the honey-sriracha sauce. Use a spoon or tongs to toss the sprouts until they’re fully coated in the sauce.
Step 7 | Serve and Enjoy
Your Perry’s Steakhouse Sweet Sriracha Brussels Sprouts are ready! Serve them hot as a side dish or snack.
Chef’s Note + Tips
- Don’t skip the preheating step – it helps make the sprouts extra crispy
- Cut the sprouts the same size so they cook evenly
- Pat the sprouts dry after washing to prevent oil from splattering
- Make the sauce while the sprouts cook to save time
- Taste the sauce before adding it – you can always add more sriracha for heat
- Serve right away while they’re still crispy and hot
- If you don’t have an air fryer, you can roast them in the oven at 425°F for 15-20 minutes
Serving Suggestions
These sweet and spicy Brussels sprouts go great with so many dishes. I love serving them with grilled chicken or a juicy steak. They make a perfect side dish for Sunday dinner or a weeknight meal.
At Perry’s Steakhouse, they serve these Brussels sprouts in a small cast iron skillet. The sprouts come out sizzling hot with the sauce bubbling around them. They put them on the table as a shared side dish.
The restaurant serves them with their famous steaks and chicken dishes. You can copy this style at home by serving them in a small skillet or bowl.
How To Store Leftover Brussels Sprouts Properly
Store your leftover Brussels sprouts in the fridge for up to 3 days. Put them in a sealed container to keep them fresh. I like to use glass containers because they don’t hold smells.
To reheat them, use your air fryer again at 350°F for 3-4 minutes. This brings back the crispy texture. You can also use the oven at 375°F for 5-7 minutes. The microwave works too, but the sprouts won’t be as crispy.
Don’t freeze cooked Brussels sprouts because they get mushy when you thaw them. It’s better to make fresh ones each time. The sauce might separate a bit in the fridge, but just stir it back together when you reheat.
Perry’s Steakhouse Sweet Sriracha Brussels Sprouts Recipe FAQs
1. How do I know when the Brussels sprouts are done?
Look for golden brown edges and a crispy texture. They should be tender when you poke them with a fork. If they’re still hard, cook them for 2-3 more minutes. Don’t overcook them, or they’ll get mushy.
2. How spicy are these Brussels sprouts?
The heat level is mild to medium. The honey balances out the sriracha sauce, so it’s not too hot for most people. If you want less spice, use only 1 tablespoon of sriracha. For more heat, add extra sriracha or try a hotter sauce. You can always start with less and add more to taste.
3. Why are my Brussels sprouts not crispy?
Make sure you don’t overcrowd the air fryer basket. The sprouts need space for air to flow around them. Also, pat them dry after washing and don’t use too much oil. If your air fryer is old, it might need a few extra minutes to get them crispy.
4. How do I keep them from getting soggy?
Dry the sprouts really well after washing. Also, don’t pack the air fryer too full. Give them space to cook, and they’ll stay nice and crispy for you.
5. Can I prep these ahead of time?
You can wash and cut the Brussels sprouts up to a day ahead. Store them in the fridge in a sealed container. Don’t add the oil and seasonings until you’re ready to cook them. The sauce can be made ahead too and stored in the fridge for up to a week.
Perry’s Steakhouse Sweet Sriracha Brussels Sprouts Recipe
Ingredients
Equipment
Method
- Start by rinsing your Brussels sprouts under cold water in a colander. Shake off the extra water. Peel off any loose or yellow outer leaves. Trim the tough stem at the bottom of each sprout with a sharp knife. Then, cut each sprout in half from top to bottom. Keep going until all your sprouts are prepped.
- Put the halved Brussels sprouts in a medium mixing bowl. Drizzle 1 tablespoons of vegetable oil over them. Sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Use your hands or tongs to mix everything well, so the sprouts are coated evenly.
- Turn on your air fryer and set it to 400°F (204°C). Let it heat up for about 3-5 minutes. This helps the sprouts cook evenly and get crispy.
- Place the seasoned Brussels sprouts in the air fryer basket. Spread them out in a single layer so they don’t overlap too much. Cook for 12-15 minutes. Halfway through, around 6-7 minutes, open the air fryer and shake the basket or use tongs to flip the sprouts. This makes sure they cook evenly and get crispy on all sides.
- While the sprouts are cooking, grab a small bowl. Mix 2 tablespoons of honey with 2 tablespoons of sriracha sauce. Stir with a spoon until it’s smooth. If you like it less spicy, use 1 tablespoon of sriracha. For more heat, go with 2 tablespoons.
- When the air fryer is done, the sprouts should be golden and crispy. Carefully transfer them to the bowl with the honey-sriracha sauce. Use a spoon or tongs to toss the sprouts until they’re fully coated in the sauce.
- Your Perry’s Steakhouse Sweet Sriracha Brussels Sprouts are ready! Serve them hot as a side dish or snack.
This Perry’s Steakhouse Sweet Sriracha Brussels Sprouts Recipe is now a favorite at my house. It’s quick, full of flavor, and makes Brussels sprouts taste amazing.
If you haven’t tried it yet, now’s the time. You won’t believe how easy it is to make such a tasty side dish right in your kitchen.
