Brussel sprouts have come a long way from their humble reputation to become a favorite side dish, especially when prepared the Ruth’s Chris way. Known for their rich flavor and perfectly crisp texture, these sprouts are a standout on any table. This recipe captures the essence of Ruth’s Chris Steak House by combining simple ingredients with expert techniques to elevate the humble sprout into something truly special.
We love how this dish balances savory, buttery goodness with a slight caramelized crunch that makes every bite irresistible. Whether you’re looking to impress guests or just want to enjoy a delicious vegetable side, this Ruth Chris Brussel Sprouts recipe delivers every time. Let’s dive into making a dish that’s as elegant as it is easy to prepare.
Ingredients
To recreate the Ruth’s Chris Brussel Sprouts recipe with authentic flavor and perfect texture, we need to gather quality ingredients that bring out the vegetable’s natural taste while adding rich buttery notes and aromatic hints.
Fresh Brussels Sprouts
- 1 pound fresh Brussels sprouts, trimmed and halved
- Choose firm Brussels sprouts with tightly closed leaves for the best crunch and flavor.
Olive Oil and Butter
- 2 tablespoons extra virgin olive oil for a subtle fruity base
- 3 tablespoons unsalted butter for rich, creamy caramelization
- Butter is essential for that signature Ruth’s Chris buttery crispness.
Garlic and Shallots
- 2 cloves garlic, minced finely to infuse aromatic depth
- 1 small shallot, minced for a sweet, mild onion flavor
Seasonings and Spices
- Salt, to taste, enhances all the natural flavors
- Freshly ground black pepper, for a balanced sharpness
- Optional pinch of red pepper flakes for a gentle heat kick
| Ingredient | Quantity | Purpose |
|---|---|---|
| Fresh Brussels Sprouts | 1 pound | Main vegetable |
| Olive Oil | 2 tablespoons | Base frying fat |
| Unsalted Butter | 3 tablespoons | Adds richness and crispiness |
| Garlic | 2 cloves minced | Aromatic depth |
| Shallot | 1 small minced | Sweet mild flavor |
| Salt | To taste | Flavor enhancer |
| Black Pepper | To taste | Adds sharpness and complexity |
| Red Pepper Flakes | Optional pinch | Adds subtle heat (optional) |
Optional Add-Ins
- 2 tablespoons balsamic vinegar for a tangy glaze finish
- 1 tablespoon honey to balance savory notes with natural sweetness
- Toasted slivered almonds or chopped bacon bits for added texture and flavor complexity
By assembling these ingredients with attention to fresh quality and correct proportions, we set the foundation for Ruth’s Chris Brussel Sprouts that deliver rich buttery crunch and gourmet aroma on every bite.
Equipment Needed
To create the perfect Ruth Chris Brussels Sprouts recipe, having the right equipment is essential. This ensures we achieve that signature buttery crisp texture and caramelized flavor every time. Here’s what we recommend for the best results:
Essential Tools
- Large Skillet or Cast Iron Pan
A heavy-bottomed skillet or cast iron pan retains heat evenly, allowing the Brussels sprouts to sear beautifully and develop that golden-brown crust.
- Sharp Chef’s Knife
For trimming and halving the Brussels sprouts precisely, a sharp knife is non-negotiable to ensure even cooking.
- Cutting Board
A sturdy cutting board provides a safe, stable surface for prepping the vegetables.
- Tongs
Use tongs to turn and toss the Brussels sprouts gently in the pan to coat them evenly with butter and seasonings without crushing them.
- Measuring Spoons
Accurate measuring spoons help us add the correct amounts of olive oil, butter, and seasonings, maintaining the balance of rich flavors.
Optional Equipment
- Microplane or Grater
For finely grating garlic or shallots to release their full aromatic potential.
- Basting Spoon or Silicone Spatula
Useful for evenly spreading the melted butter over the sprouts and scraping the pan to incorporate flavorful browned bits.
Equipment Summary Table
| Equipment | Purpose |
|---|---|
| Large Skillet/Cast Iron | Sear and caramelize Brussels sprouts |
| Sharp Chef’s Knife | Trim and halve sprouts uniformly |
| Cutting Board | Safe prep surface |
| Tongs | Toss and turn sprouts without damage |
| Measuring Spoons | Add precise quantities of seasonings and fats |
| Microplane/Grater (opt.) | Finely mince garlic and shallots to maximize flavor |
| Basting Spoon/Spatula | Spread butter and scrape flavorful pan bits |
By preparing these tools ahead of time, we set ourselves up for success in replicating the classic Ruth Chris Brussels Sprouts that are rich, buttery, and perfectly caramelized.
Preparation
To achieve the signature Ruth’s Chris Brussels Sprouts flavor and texture, proper preparation is essential. Let’s break down the key steps to wash, trim, and prep the ingredients for optimal taste and cooking.
Washing and Trimming Brussels Sprouts
First, we thoroughly wash the Brussels sprouts to remove any dirt or grit that can affect texture. Follow these steps:
- Rinse the Brussels sprouts under cold running water.
- Use a colander to drain excess water.
- Pat dry with a clean kitchen towel or paper towels to ensure they sear properly in the pan.
Next, trim the Brussels sprouts precisely:
- Cut off the tough stem ends using a sharp chef’s knife.
- Remove any yellow or damaged outer leaves that may be wilted or bitter.
- Slice each sprout in half lengthwise for even cooking and increased surface area to caramelize.
| Step | Purpose |
|---|---|
| Rinse thoroughly | Remove dirt and impurities |
| Dry completely | Ensure crispy sear during cooking |
| Trim stems | Remove tough inedible parts |
| Remove outer leaves | Eliminate bitterness and spoilage |
| Halve sprouts | Promote even cooking and caramelization |
Preparing Garlic and Shallots
To blend perfectly with our Brussels sprouts, the garlic and shallots must be prepared just right:
- Garlic: Peel the cloves. Mince finely to release intense flavor without overpowering the dish. For a smoother buttery infusion, you can use a microplane to grate the garlic finely.
- Shallots: Peel and finely chop to add delicate sweetness. Keep the pieces small so they meld into the sauce, caramelizing gently alongside the sprouts.
By prepping these aromatics properly, we guarantee a rich buttery crunch with layers of savory depth that define this Ruth’s Chris Brussels Sprouts recipe.
Cooking Instructions
Follow these detailed steps to achieve that signature Ruth’s Chris Brussels Sprouts with a rich buttery crunch and perfectly caramelized exterior.
Sautéing the Shallots and Garlic
- Heat a large skillet or cast iron pan over medium heat.
- Add 2 tablespoons of unsalted butter and 1 tablespoon of olive oil to the pan.
- Once the butter melts and begins to bubble, add the finely chopped shallots (about 2 tablespoons) and minced garlic (2 cloves).
- Sauté for 1 to 2 minutes until the shallots become translucent and the garlic is fragrant but not browned.
- Stir continuously with a wooden spoon or spatula to avoid burning and to evenly infuse the butter with aromatic flavors.
Cooking the Brussels Sprouts
- Increase the heat to medium-high.
- Add 1 pound of halved Brussels sprouts cut side down in a single layer to ensure even caramelization.
- Press them gently with a spatula and cook undisturbed for 5 to 7 minutes until the bottoms turn golden brown and crispy.
- Flip the Brussels sprouts using tongs to then cook the other sides for another 4 to 5 minutes.
- Reduce heat to medium; cover the pan and let them steam for 3 to 4 minutes—this helps tenderize the interior while keeping the crisp exterior.
Adding Seasonings and Optional Ingredients
- Season with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
- Stir in the sautéed shallots and garlic, tossing to coat every sprout in the flavorful butter mixture.
- For an extra layer of gourmet flair, add optional ingredients such as:
| Optional Ingredient | Suggested Amount | Purpose |
|---|---|---|
| Balsamic Vinegar | 1 tablespoon | Adds a tangy sweetness |
| Honey | 1 teaspoon | Enhances caramelization |
| Toasted Almonds | 2 tablespoons, chopped | Provides crunchy texture |
| Crisp Bacon Bits | ¼ cup | Adds smoky saltiness |
- Toss gently to combine and cook uncovered for an additional 2 minutes to marry all flavors.
- Remove from heat and serve immediately to retain the rich buttery crunch that defines this Ruth’s Chris Brussels Sprouts recipe.
Serving Suggestions
To fully enjoy our Ruth’s Chris Brussels Sprouts recipe, pairing it with complementary dishes elevates the meal and highlights the rich, buttery crunch that defines this side. Here are some curated serving ideas designed to balance flavors and textures perfectly.
Pairing with Proteins
- Steak or Prime Rib: The caramelized nuttiness of the Brussels sprouts cuts through the richness of red meats. Serve alongside a juicy ribeye or tender filet mignon for an iconic steakhouse experience.
- Roasted Chicken or Turkey: Their subtle earthiness complements herb-roasted poultry without overpowering the palate.
- Pan-Seared Salmon or Grilled Shrimp: The buttery glaze on the sprouts pairs beautifully with flaky, tender seafood, adding a satisfying crunch.
Accompanying Side Dishes
To create a harmonious plate, combine our Brussels sprouts with these crowd-pleasing sides:
| Side Dish | Flavor Profile | Texture Contrast |
|---|---|---|
| Garlic Mashed Potatoes | Creamy and savory | Smooth and soft |
| Wild Rice Pilaf | Nutty and aromatic | Fluffy with slight chew |
| Roasted Butternut Squash | Sweet and caramelized | Tender with crisp edges |
| Caesar Salad | Crisp and tangy | Crunchy greens with creamy dressing |
Serving Tips for Presentation
- Serve Immediately: To preserve the signature rich buttery crunch, plate the Brussels sprouts hot directly from the pan.
- Garnish Thoughtfully: Sprinkle toasted almonds or crisp bacon bits on top for added texture and flavor bursts.
- Use Warm Plates: This maintains the dish’s temperature and enhances the sensory experience.
Beverage Pairings
Enhance your meal with drinks that complement the caramelized and buttery notes:
| Beverage | Notes |
|---|---|
| Chardonnay | Buttery oak complements the dish |
| Pinot Noir | Light berry notes cut richness |
| Sparkling Water | Cleanses the palate |
“Pairing our butter-glazed Brussels sprouts alongside succulent steaks or roasted poultry redefines the at-home dining experience with steps worthy of a fine steakhouse.”
By keeping these Serving Suggestions in mind, we ensure our Ruth’s Chris Brussels Sprouts stand out as a versatile, crowd-pleasing side that enhances any main course.
Make-Ahead Tips
Preparing the Ruth Chris Brussels Sprouts in advance can save us time and help maintain the dish’s vibrant flavor and texture. Here are essential make-ahead tips that ensure our Brussels sprouts stay crispy, buttery, and perfect for serving:
1. Prepping Brussels Sprouts Ahead of Time
- Trim and halve the Brussels sprouts up to 24 hours in advance. Rinse under cold water and dry thoroughly with a kitchen towel or salad spinner.
- Store the trimmed sprouts in an airtight container or a resealable plastic bag in the refrigerator to keep them fresh and crisp.
- Avoid cutting the sprouts too early as prolonged exposure to air may cause discoloration or sogginess.
2. Preparing Garlic and Shallots in Advance
- Mince or grate the garlic and finely chop the shallots 1 day before cooking.
- Place both in separate small airtight containers or covered bowls and refrigerate.
- This step lets us jump right into sautéing without losing the fresh pungency essential to the recipe’s flavor profile.
3. Cooking and Reheating
- We can fully cook the Brussels sprouts up to 1 hour before serving. Once cooked:
- Spread them in a single layer on a baking sheet to cool quickly.
- Transfer to an airtight container and refrigerate.
- To reheat:
- Warm in a 350°F oven for 5-7 minutes, spreading the sprouts evenly on a baking sheet.
- Alternatively, reheat in a hot skillet over medium heat for 3-4 minutes, tossing gently with a small knob of butter or olive oil to restore the buttery sheen and crisp caramelized texture.
4. Adding Optional Ingredients Later
- If using delicate toppings like toasted almonds, bacon bits, or a drizzle of balsamic glaze, store these separately.
- Add these just before serving to preserve their texture and flavor integrity.
| Make-Ahead Step | Storage Method | Timing Tips | Reheating Instructions |
|---|---|---|---|
| Trimmed and halved sprouts | Airtight container | Store up to 24 hours in fridge | Cook fresh for best results |
| Minced garlic & chopped shallots | Small airtight container | Prepare 1 day ahead | Use fresh or add directly to pan |
| Cooked Brussels sprouts | Airtight container | Store up to 1 hour before serving | Oven: 350°F, 5–7 minutes or skillet 3–4 minutes |
| Optional toppings | Separate container | Add just before serving | No reheating needed |
Pro Tips
- Quote to remember: “Crispiness is key when reheating; avoid steaming by reheating uncovered.”
- For optimal flavor, avoid freezing cooked Brussels sprouts as the texture will deteriorate and turn mushy.
- When storing prepped ingredients, placing a paper towel inside the container absorbs excess moisture and preserves freshness.
By following these make-ahead tips thoughtfully, we ensure our Ruth Chris Brussels Sprouts maintain that signature rich buttery crunch and remain the star side dish at our table.
Conclusion
Mastering the Ruth’s Chris Brussels Sprouts recipe lets us bring a touch of gourmet elegance to our table with ease. The rich buttery crunch and caramelized flavor make this dish a standout side that pairs beautifully with a variety of mains.
By following the preparation and cooking tips, we can consistently create Brussels sprouts that impress every time. Whether for a special occasion or a simple weeknight meal, this recipe elevates our vegetable game and adds vibrant flavor to any menu.
Frequently Asked Questions
What makes Ruth’s Chris Brussels Sprouts special?
Ruth’s Chris Brussels Sprouts are known for their rich buttery flavor combined with a caramelized, crisp texture, balancing savory and sweet notes.
What key ingredients are used in this Brussels sprouts recipe?
Fresh Brussels sprouts, olive oil, unsalted butter, garlic, shallots, salt, and pepper, with optional additions like balsamic vinegar, honey, toasted almonds, or bacon bits.
What equipment do I need to prepare this dish perfectly?
A large skillet or cast iron pan, a sharp chef’s knife, tongs, measuring spoons, and optional tools like a microplane and basting spoon.
How should I prepare Brussels sprouts before cooking?
Rinse under cold water, dry thoroughly, trim tough stems, remove outer leaves, and halve the sprouts for even cooking.
What’s the best method to cook Ruth’s Chris Brussels Sprouts?
Sauté shallots and garlic in butter and olive oil, caramelize sprouts cut side down, then flip and steam to tenderness while seasoning well.
Can I add extra flavors to this recipe?
Yes, you can enhance the dish with balsamic vinegar, honey, toasted almonds, or crispy bacon bits for extra depth.
What dishes pair well with Ruth’s Chris Brussels Sprouts?
They complement steak, roasted chicken, seafood, garlic mashed potatoes, and Caesar salad, with wine options like Chardonnay or Pinot Noir.
How can I make this recipe ahead of time?
Prep and store Brussels sprouts, garlic, and shallots up to 24 hours before; reheat gently without steaming and add toppings just before serving.
Why should I avoid freezing cooked Brussels sprouts?
Freezing damages texture and makes sprouts soggy, ruining the signature crunchy, buttery quality of the dish.
How do I maintain the warm temperature when serving?
Serve on warmed plates and toss the sprouts immediately before plating to keep the rich buttery crunch intact.