Craving Yard House’s famous crispy Brussels sprouts but don’t want to visit the restaurant every time? Ordinary Brussels sprouts can turn soggy, bitter, or bland, leaving you wondering how to recreate that irresistible restaurant-style appetiser at home. T
his Yard House Brussels Sprouts Recipe solves that problem with golden, crispy sprouts coated in a sweet and spicy gochujang sauce, crunchy garlic, and tangy malt vinegar aioli.
The best part? You can make them in your own kitchen using simple ingredients and an oven, air fryer, or shallow-frying method for a delicious, restaurant-inspired appetiser.
Ingredients for Yard House Brussels Sprouts
This recipe has four components: the Brussels sprouts, gochujang sauce, malt vinegar aioli, and crispy garlic. Prepare each component separately before assembling the dish.
Brussels Sprouts
- 1½ pounds (680 g) fresh Brussels sprouts
- 2 tablespoons neutral oil, such as canola, vegetable, or avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon cornflour, optional, for additional crispness
Gochujang Sauce
- 2 tablespoons gochujang
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 small garlic clove, finely grated
- 1 teaspoon grated fresh ginger, optional
- 1–2 tablespoons water, as needed
Malt Vinegar Aioli
- ½ cup mayonnaise
- 1 tablespoon malt vinegar
- 1 teaspoon fresh lemon juice
- ½ teaspoon Dijon mustard
- ½ small garlic clove, finely grated
- Salt and black pepper, to taste
Crispy Garlic
- 4 garlic cloves, thinly sliced
- 3 tablespoons neutral oil
Optional garnishes include sliced spring onions, toasted sesame seeds, and fresh coriander.
Equipment
- Heavy rimmed baking tray
- Large mixing bowl
- Small frying pan
- Two small bowls for the sauces
- Sharp knife and chopping board
- Clean kitchen towel or paper towels
How to Make Yard House Brussels Sprouts?
Follow these simple steps to make crispy, flavorful Yard House Brussels sprouts at home. From preparing the sprouts to tossing them in the spicy gochujang sauce, each step helps you get a tasty result.
- Prep time: 15 minutes
- Cook time: 25–35 minutes
- Total time: Approximately 40–50 minutes
- Yield: 4 appetiser servings or 6 side servings
- Main cooking method: Oven roasting
Step 1: Prepare the Brussels Sprouts
Trim the dry ends from the Brussels sprouts and remove any damaged outer leaves. Cut each sprout in half lengthways, keeping a small portion of the stem attached so the leaves remain together.
Quarter particularly large sprouts to help them cook evenly. Wash them if needed, then dry thoroughly with a clean kitchen towel.
Removing surface moisture is essential because wet sprouts tend to steam rather than brown.
Step 2: Season the Sprouts
Preheat the oven to 425°F (220°C) and place a heavy baking tray inside while it heats.
Toss the dried Brussels sprouts with the neutral oil, salt, black pepper, garlic powder, and optional cornflour. Make sure the seasoning coats the sprouts evenly without leaving them greasy.
Step 3: Roast Until Crispy
Carefully remove the hot baking tray and arrange the Brussels sprouts in a single layer, cut side down. Leave space between the pieces and use a second tray if necessary.
Roast for approximately 20–25 minutes, checking after 15 minutes. The cut surfaces should be deeply golden brown, the outer leaves should be crisp, and a knife should slide easily into the centres.
Allow the sprouts to rest for 2–3 minutes before adding the sauce.
Step 4: Prepare the Gochujang Sauce
Combine the gochujang, honey or maple syrup, rice vinegar, soy sauce, sesame oil, grated garlic, optional ginger, and 1 tablespoon of water in a small bowl.
Whisk until smooth. Add more water a teaspoon at a time if the sauce is too thick to coat the sprouts evenly.
For a warm, glossy sauce, heat it in a small saucepan over low heat for 2–3 minutes, stirring regularly. Avoid vigorous boiling, as the sugars can burn.
For a milder flavour, reduce the gochujang to 1 tablespoon and add a little extra honey or maple syrup. For more heat, add Korean chilli flakes to taste.
Step 5: Make the Malt Vinegar Aioli
Whisk the mayonnaise, malt vinegar, lemon juice, Dijon mustard, grated garlic, salt, and black pepper in a small bowl until smooth.
Taste the aioli and adjust the acidity if needed. Add a little more malt vinegar for a sharper finish or an extra spoonful of mayonnaise to soften the flavour.
Refrigerate for at least 15 minutes before serving. Keep the aioli chilled until needed.
If malt vinegar is unavailable, apple cider vinegar, rice vinegar, or white wine vinegar can be used instead. Each alternative will produce a slightly different flavour.
Step 6: Cook the Crispy Garlic
Slice the garlic cloves as evenly as possible so they cook at a similar rate.
Place the sliced garlic and 3 tablespoons of neutral oil in a cool frying pan. Heat over low to medium-low heat, stirring occasionally, until the slices turn pale golden.
Remove them from the pan immediately and transfer to a paper towel-lined plate. Garlic continues cooking briefly after removal, so do not wait until the slices become dark brown, as they can turn bitter.
Reserve a little of the garlic-infused oil if desired for drizzling over the finished sprouts.
Step 7: Assemble and Serve
Place the hot roasted Brussels sprouts in a large bowl. Add approximately half of the gochujang sauce and toss gently until coated. Add more sauce gradually according to your preference.
Transfer the sprouts to a serving plate. Drizzle the malt vinegar aioli around the plate or serve it in a separate dipping bowl.
Finish with the crispy garlic and any optional garnishes. Serve immediately for the best contrast between the crunchy sprouts, sticky sauce, and creamy dip.
Air Fryer and Shallow-Frying Alternatives
The oven is convenient for larger batches, but these alternative methods work when you prefer to cook smaller quantities or use a frying pan.
Air Fryer Brussels Sprouts
- Preheat the air fryer to 390°F (200°C).
- Toss the dried, halved sprouts with the oil and seasonings.
- Arrange them in a single layer in the basket.
- Cook for approximately 10–14 minutes, shaking the basket halfway through.
- Continue cooking if necessary until the edges are browned and the centres are tender.
Cook in batches if the basket is crowded. Cooking time varies with sprout size and the air fryer model.
Shallow-Fried Brussels Sprouts
- Add approximately ¼ inch of neutral oil to a large frying pan and heat over medium-high heat.
- Place the thoroughly dried sprouts cut side down and cook for 3–5 minutes until browned.
- Turn them and cook for another 3–5 minutes.
- If the centres remain firm, cover the pan for 1–2 minutes and check again.
- Transfer the sprouts to a paper towel-lined plate before adding the sauce.
Make sure the sprouts are completely dry before frying to reduce oil splatter. Shallow frying requires closer attention than roasting, but it provides direct contact with hot oil for browning.
Tips for Crispy Restaurant-Style Brussels Sprouts
A few practical adjustments make the biggest difference to the finished texture.
- Dry the sprouts thoroughly: Surface moisture prevents proper browning.
- Use a hot baking tray: It helps the cut surfaces begin browning as soon as they touch the tray.
- Leave enough space: Crowded sprouts release steam and are more likely to become soft.
- Keep the pieces similar in size: Evenly sized sprouts cook at a more consistent rate.
- Add the sauce after cooking: The moisture and sugar in the gochujang sauce can interfere with crisping or burn during roasting.
- Prepare the garlic separately: Thin slices become bitter quickly if overcooked.
- Assemble just before serving: The sauce gradually softens the crispy leaves, so avoid leaving the finished dish standing for too long.
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Recipe Variations and Ingredient Substitutions
These simple adjustments help you change the homemade recipe to match your taste without changing the main cooking method. You can easily adjust the spice, sweetness, and texture using ingredients you already have at home.
If You Cannot Find Gochujang
Mix 1 tablespoon of sriracha, 1 tablespoon of white or yellow miso, 1 teaspoon of honey, and ½ teaspoon of soy sauce. This substitute provides heat, sweetness, salt, and savoury depth, although it will not reproduce gochujang’s fermented flavour exactly.
Extra-Spicy Brussels Sprouts
Add ½ teaspoon of Korean chilli flakes or approximately 1 teaspoon of chilli oil to the gochujang sauce. Start with a smaller amount if you prefer moderate heat.
Vegan Brussels Sprouts
Replace the mayonnaise with vegan mayonnaise and use maple syrup instead of honey. Check the labels on the gochujang and soy sauce to ensure the products meet your dietary requirements.
Gluten-Free Brussels Sprouts
Use certified gluten-free tamari instead of regular soy sauce and check that the gochujang is also gluten-free. Verify the labels of all other packaged ingredients.
Dairy-Free Alternative to Aioli
The basic aioli uses mayonnaise, which is commonly dairy-free, but ingredients vary by brand. Check the label or choose a suitable dairy-free mayonnaise.
For a different dip, plain dairy-free yoghurt can be used, although its texture and acidity will differ from the original mayonnaise-based sauce.
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What to Serve with Yard House Brussels Sprouts
Serve these Brussels sprouts as an appetiser or alongside a main course. Their spicy-sweet sauce and tangy dip work well with grilled chicken, seared salmon, burgers, grilled prawns, teriyaki tofu, rice bowls, or noodles.
For a balanced meal, pair them with grilled tofu, jasmine rice, and a cucumber salad. The cool, fresh salad provides a contrast to the warm sprouts and spicy sauce.
How to Store and Reheat Brussels Sprouts?
Store leftover Brussels sprouts properly to keep them fresh and tasty. With the right storage method and reheating technique, you can enjoy them later while keeping as much of their crispy texture as possible.
Storage
Refrigerate leftover cooked sprouts in an airtight container within two hours of cooking. For the best quality, use them within 3 days. Keep the aioli in a separate covered container in the refrigerator.
For make-ahead preparation, trim and dry the sprouts a day in advance and refrigerate them in a covered container lined with paper towels. The gochujang sauce and aioli can also be prepared ahead of time.
Cook the sprouts and crispy garlic close to serving time, then assemble the dish just before eating.
Reheating
Choose a dry-heat method to help restore the sprouts’ texture.
- Oven: Reheat at 400°F (200°C) for approximately 8–12 minutes.
- Air fryer: Reheat at 375°F (190°C) for approximately 3–5 minutes, shaking once.
- Frying pan: Heat over medium heat with a little oil until thoroughly hot.
Times depend on the quantity and appliance. Reheat leftovers to 165°F (74°C), and avoid reheating the aioli. A microwave can warm the sprouts, but it is more likely to leave them soft.
Freezing the finished, sauced dish is not recommended if you want to retain its original crisp texture.
Frequently Asked Questions
What sauce does Yard House serve with its Brussels sprouts?
The restaurant’s dish description identifies gochujang sauce, crispy garlic, and malt vinegar aioli. This homemade recipe uses adapted ingredient proportions and should be treated as a copycat rather than a verified restaurant formula.
Are Yard House Brussels sprouts fried or roasted?
The restaurant’s complete cooking method is not established by the dish description used for this recipe. This homemade version uses oven roasting, with air frying and shallow frying as alternatives.
Can I use frozen Brussels sprouts?
Yes, but the texture may be softer than that of fresh sprouts. Thaw them completely, remove as much excess moisture as possible, and arrange them in a single layer. Check for browning and tenderness rather than relying solely on the suggested cooking time.
Why are my Brussels sprouts not crispy?
Excess moisture, a crowded tray, insufficient heat, or adding sauce too early can prevent crisping. Dry the sprouts thoroughly, use a preheated tray, leave space between the pieces, and add the sauce after cooking.
Can I make the sauce and aioli ahead of time?
Yes. Prepare both sauces in advance and refrigerate them in separate covered containers. Assemble the dish just before serving so the sauce does not soften the sprouts.
Can I make this recipe without mayonnaise?
Yes. Use a suitable vegan mayonnaise or try plain yoghurt or tahini for a different dip. These substitutes will change the aioli’s flavour and consistency.
Conclusion
This Yard House Brussels Sprouts Recipe combines deeply browned sprouts with sweet and spicy gochujang sauce, crispy garlic, and tangy malt vinegar aioli. For the best homemade results, dry the sprouts thoroughly, spread them in a single layer, and roast until golden and crispy.
Add the sauce just before serving to keep the sprouts from getting soggy. You can also prepare the dips ahead of time to save effort and make serving easier. With these simple tips, you can enjoy a flavorful side dish at home that pairs well with burgers, grilled chicken, or your favorite main course.
