Perry’s Steakhouse Brussel Sprouts Recipe: Smoky Bacon and Parmesan Crisp

I’ve recreated the signature Perry’s steakhouse brussels sprouts with a method that delivers restaurant-quality results at home. The dish brings together smoky bacon and crispy parmesan for a side that’s rich, savory, and impossible to resist.

This recipe relies on high heat to caramelize the sprouts and crisp the cheese, ensuring every bite has depth and texture. The key is patience—letting the sprouts roast until deeply golden and the parmesan forms a lacy, crunchy topping.

What emerges from the oven is a dish with layers of flavor: earthy brussels sprouts, salty bacon, and nutty parmesan, all balanced by a touch of brightness from a finishing squeeze of lemon.

Serve it alongside steak or as a standout side for any meal. Here’s how to make it.

Ingredients for Perry’s Steakhouse Brussel Sprouts

Fresh Brussels sprouts, smoky bacon, and crisp Parmesan come together for this restaurant-worthy side dish.

The bacon quality is non-negotiable for authentic flavor. Thick-cut from a trusted butcher or Niman Ranch at Whole Foods delivers the right smokiness and fat content. For the Brussels sprouts, choose small to medium heads—they caramelize more evenly than the large ones. The Parmesan should be Parmigiano-Reggiano, freshly grated from a wedge; pre-shredded lacks the melt and texture needed for that signature crisp.

Vegetarian adaptation swaps the bacon for smoked tempeh or mushroom bacon. Use one-third more salt to compensate for the missing saltiness. No Parmesan? Pecorino Romano offers similar umami, or try a vegan hard cheese like Miyoko’s. The balsamic vinegar can be replaced with apple cider vinegar, though the depth will be slightly less complex.

Store untrimmed Brussels sprouts in a paper bag in the fridge for up to 5 days. Prepped sprouts should be used within 2 days. The dish reheats well—spread on a baking sheet at 375°F for 5-7 minutes to restore the crispiness. Leftovers keep for 3 days refrigerated.

Step-by-Step Instructions for Smoky Bacon and Parmesan Brussels Sprouts

This method delivers perfectly caramelized sprouts with crispy bacon and a nutty Parmesan finish.

Step 1: Prep and Par-Cook the Bacon

Place the 6 slices Thick-Cut Bacon on a cutting board and chop into ½-inch pieces. Heat a large cast-iron skillet over medium heat and add the chopped bacon. Cook for 5-6 minutes, stirring occasionally, until the fat renders and the pieces are golden brown but not fully crisp.

Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet. This partially cooked bacon will finish crisping in the oven while infusing the Brussels sprouts with smoky flavor. The rendered fat becomes the base for roasting.

Step 2: Toss and Season the Brussels Sprouts

In a large bowl, combine the 1.5 lb Brussels Sprouts with 1 tbsp Extra-Virgin Olive Oil, 1 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper. Toss until every piece is evenly coated. The oil should glisten on the sprouts without pooling at the bottom of the bowl.

Add the minced 3 cloves Garlic Cloves and 0.25 tsp Red Pepper Flakes to the bowl and toss again. The garlic will mellow and sweeten during roasting, while the red pepper flakes add a subtle warmth that complements the smoky bacon.

Step 3: Roast Until Caramelized and Crisp

Transfer the seasoned Brussels sprouts to the skillet with the rendered bacon fat, spreading them in an even layer. Place the skillet in a 425°F oven and roast for 15 minutes. After this time, the sprouts should be deeply browned at the edges with some leaves crisping.

Sprinkle the par-cooked bacon over the sprouts and return to the oven for an additional 5-7 minutes. Watch closely—the bacon should turn crispy and the sprouts should develop a rich mahogany color with caramelized edges.

Step 4: Finish with Parmesan and Acid

Remove the skillet from the oven and immediately sprinkle the 0.75 cup Parmesan Cheese evenly over the hot sprouts. The residual heat will melt the cheese into a nutty, slightly crisp topping. Drizzle with the remaining 1 tbsp Extra-Virgin Olive Oil and the 1 tbsp Balsamic Vinegar.

Finish with the zest and juice of the 1 whole Lemon. The acidity cuts through the richness of the bacon and cheese, brightening the entire dish. Toss gently to distribute the toppings and serve immediately while the Parmesan is still melty and the sprouts retain their crisp edges.

Essential Equipment for Great perrys steakhouse brussel sprouts

Cast Iron Skillet

A 12-inch cast iron skillet is essential for this recipe—I use my well-seasoned Lodge that’s been in my kitchen since my Boston apartment days. It retains heat beautifully and develops that perfect crispy crust on both the sprouts and bacon. 🔥

Chef’s Knife

Invest in a 8-inch chef’s knife for uniform bacon chopping and sprout trimming. My Victorinox Fibrox handles the thick-cut bacon like a dream, and the sharp blade makes quick work of those Brussels sprouts. A dull knife here will crush more than cut.

Mixing Bowls

A large stainless steel mixing bowl gives you room to toss the sprouts evenly with oil and seasonings. I prefer Winco’s professional line—durable and nestable for my tiny kitchen. The wider surface helps coat every sprout without spills.

Paper Towel Lined Plate

After par-cooking the bacon, transfer it to a paper towel-lined plate to drain excess fat. This keeps the bacon from getting soggy while you prep the sprouts. I use Bounty for its absorbency—it soaks up grease without falling apart.

Microplane

For the lemon zest, a fine microplane gives you delicate, fluffy strands that distribute evenly. I’ve had my OxO Good Grips model for years—it’s the best $10 I’ve spent on citrus. The zest adds that bright finish that cuts through the richness.

Oven Thermometer

Don’t trust your oven’s built-in thermometer. A Taylor Precision oven thermometer ensures your 425°F is accurate. This is non-negotiable for achieving that deep caramelization without burning the cheese. I check mine before every roast. 💡

Frequently Asked Questions