The Capital Grille Soy-Glazed Brussels Sprouts Recipe

The Capital Grille’s Soy-Glazed Brussels Sprouts are a rich and flavorful side dish featuring crispy, caramelized sprouts tossed in a savory-sweet soy glaze with hints of umami and roasted depth.

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Make this Straight-From-the-Restaurant The Capital Grille Soy-Glazed Brussels Sprouts Recipe at home and your Soy-Glazed Brussels Sprouts will taste just like The Capital Grille’s.

Photo by Shihmei Barger 舒詩玫

The Capital Grille Soy-Glazed Brussels Sprouts

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Straight-From-the-Restaurant

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The Capital Grille Soy-Glazed Brussels Sprouts Recipe is a Straight-From-the-Restaurant Recipe.

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The Capital Grille

The Capital Grille is an upscale American steakhouse known for its exceptional dining experience. Founded in 1990, this restaurant chain offers a combination of classic elegance and contemporary charm. It boasts a rich and extensive menu, prominently featuring aged steaks and fresh seafood, all prepared with precision and served in a sophisticated atmosphere. The Capital Grille is renowned for its dry-aged steaks, which are expertly cooked to perfection and paired with an extensive wine list that includes over 350 selections.

The restaurant’s interior exudes a timeless, club-like ambiance, complete with dark wood, plush leather seating, and attentive service. It caters to a diverse clientele, from business professionals to celebratory gatherings. Known for its attention to detail, The Capital Grille prioritizes the customer experience, ensuring impeccable service and an extensive menu that caters to various tastes. It has grown to numerous locations across the United States, making it a go-to destination for those seeking a refined, high-end dining experience.

Brussels Sprouts

Brussels Sprouts, once the scorned villain of childhood dinner plates, have undergone a remarkable transformation, rising from their over-boiled, bitter past to become one of the most sought-after vegetables on modern menus. Their journey begins in ancient Rome, but their true cultivation and refinement took place in 16th-century Belgium, where farmers developed the small, tightly packed buds along thick stalks—hence the name “Brussels” sprouts. They spread through Europe, becoming particularly popular in France and England before making their way to North America, where they were grown extensively in California’s coastal climate.

For decades, these miniature cabbages were tragically mistreated—boiled into sulfurous, lifeless lumps that reinforced their bad reputation. But in the past 20 years, a culinary awakening has reshaped the way we cook and appreciate them. The key to their revival? High heat. Roasting, pan-searing, and even deep-frying revealed their natural sweetness, bringing out a crisp exterior while keeping the inside tender. Restaurants embraced them with gusto, dressing them in balsamic reduction, tossing them with bacon and maple syrup, or even glazing them in soy and miso for an umami punch. The Capital Grille, Momofuku, and countless bistros across the country have made them a staple side dish, proving that a little caramelization can turn a former enemy into an addiction.

Their popularity mirrors the rise of similar hearty greens like kale and broccolini, yet no vegetable quite matches Brussels sprouts’ perfect balance of crunch, bitterness, and sweetness. From elegant steakhouses to casual gastropubs, they now shine as a must-have dish, a testament to the power of culinary reinvention. In the right hands, these once-maligned sprouts have become nothing short of irresistible.

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The Capital Grille Soy-Glazed Brussels Sprouts Recipe

The Capital Grille’s Soy-Glazed Brussels Sprouts are a rich and flavorful side dish featuring crispy, caramelized sprouts tossed in a savory-sweet soy glaze with hints of umami and roasted depth. Make this Straight-From-the-Restaurant The Capital Grille Soy-Glazed Brussels Sprouts Recipe at home and your Soy-Glazed Brussels Sprouts will taste just like The Capital Grille's.

Prep Time10

Active Time20

Total Time30

Course: Side Dish

Cuisine: Asian, Steakhouse

Keyword: Side Dish, The Capital Grille, Vegetables

Yield: 4 Servings

Ingredients

1/4 cup The Capital Grille Soy Glaze (See the Recipe Box below for this Recipe)
Water to fill a large saucepan
12 ounces Brussels Sprouts ends trimmed and halved
2 ounces thick cut Bacon cut into cubes
Vegetable or Canola Oil for frying
1 tablespoon chopped Scallion for garnish

Instructions

Prepare The Capital Grille Soy Glaze according to the recipe in the Recipe Box below. Set aside.
Fill a large saucepan with water.
Place saucepan over medium high heat and bring to a boil.
Add Brussels sprouts. Cook 3 minutes.
Drain and transfer sprouts to a paper towel lined baking sheet to drain completely. Set aside.
Place a large sauté pan over medium heat.
Add bacon. Cook until the fat is rendered. Drain fat and remove from heat.
Place a medium saucepan over medium heat. Add 2 inches of oil.
Heat oil to 350°F.
Add Brussels sprouts. Fry until golden brown and slightly crisp, about 2 minutes. Remove to a paper towel-covered plate to drain.
Reheat sauté pan with bacon over medium high heat.
Add Brussels sprouts and prepared soy glaze. Sauté until evenly coated and hot, about 30 seconds.
Transfer sprouts to a serving bowl and sprinkle with scallions.