Longhorn Steakhouse Crispy Brussels Sprouts Recipe

Introduction

These Longhorn Steakhouse-style crispy Brussels sprouts are a flavorful and addictive side dish. Roasted until golden and tossed in a smoky, spicy, sweet sauce, they make a perfect appetizer or accompaniment to any meal.

Ingredients

• 1 lb Brussels sprouts
• 1 tbsp table salt
• 1-2 tbsp olive oil
• 2 tbsp butter (melted)
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp chipotle chili powder
• 1/2 tsp coarse sea salt
• 1/2 tsp red pepper flakes
• 1 tsp maple syrup
• 1 tbsp honey

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Bring a large saucepan of water to a boil. Add the Brussels sprouts, then reduce the heat and simmer for 4 minutes.
3. Step 3: Drain the Brussels sprouts completely using a strainer.
4. Step 4: Quickly place the sprouts in an ice bath for 30 seconds to stop cooking.
5. Step 5: Remove from the ice bath and pat dry with paper towels.
6. Step 6: Slice the Brussels sprouts in half lengthwise and place them on a rimmed baking tray. Keep any loose leaves that fall off as they will become extra crispy. Optionally, line the tray with aluminum foil.
7. Step 7: Drizzle the sprouts lightly with olive oil and toss to coat evenly.
8. Step 8: Roast in the oven for about 25 minutes or until golden brown and crispy.
9. Step 9: While roasting, melt the butter.
10. Step 10: In a small bowl, combine the melted butter, chili powder, smoked paprika, chipotle chili powder, coarse sea salt, red pepper flakes, honey, and maple syrup. Whisk together with a fork until blended.
11. Step 11: Remove the sprouts from the oven and place them in a large bowl.
12. Step 12: Drizzle the prepared sauce over the sprouts and toss gently to coat.

Tips & Variations

• For extra crispiness, roast the loose leaves separately on the tray alongside the halved sprouts.
• Adjust the amount of red pepper flakes to control the heat level to your taste.
• Swap honey for agave or maple syrup for a different sweet note.
• Try adding a squeeze of fresh lemon juice after tossing to brighten the flavors.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 5-7 minutes to maintain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for crispiness, but you can use frozen sprouts if thawed and patted dry thoroughly beforehand.

What can I serve with these crispy Brussels sprouts?

They make a great side for grilled meats, roasted chicken, or as a snack with a dipping sauce like ranch or blue cheese dressing.

Longhorn Steakhouse Crispy Brussels Sprouts Recipe

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4.5 from 98 reviews

This Longhorn Steakhouse Crispy Brussels Sprouts recipe features perfectly roasted Brussels sprouts tossed in a flavorful blend of melted butter, chili powders, smoked paprika, honey, and maple syrup for a sweet and spicy finish. The process includes blanching the sprouts for tenderness before roasting them to a crisp golden brown, resulting in a delicious appetizer or side dish with a delightful contrast of textures.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Brussels Sprouts

• 1 lb Brussels sprouts
• 1 tbsp table salt
• 1–2 tbsp olive oil

Sauce

• 2 tbsp butter, melted
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp chipotle chili powder
• 1/2 tsp coarse sea salt
• 1/2 tsp red pepper flakes
• 1 tsp maple syrup
• 1 tbsp honey

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
2. Blanch the Brussels sprouts: Bring a large saucepan of water to a boil. Add the Brussels sprouts and reduce the heat to a simmer. Cook them for 4 minutes to soften slightly while retaining their bright green color.
3. Drain the sprouts: Using a strainer, drain the Brussels sprouts thoroughly to remove excess water.
4. Ice bath: Immediately transfer the sprouts to an ice bath for 30 seconds to stop the cooking process and preserve their texture and color.
5. Dry the sprouts: Remove from the ice bath, place on a cutting board, and pat dry gently with paper towels ensuring no excess moisture remains.
6. Prepare for roasting: Slice the Brussels sprouts in half lengthwise, keeping any loose leaves that fall off as they crisp up nicely. Arrange all the pieces on a rimmed baking tray. Optional: line the tray with aluminum foil for easier cleanup.
7. Oil the sprouts: Lightly sprinkle the sprouts with 1-2 tablespoons of olive oil and toss gently to coat.
8. Roast: Roast the Brussels sprouts in the preheated oven for about 25 minutes or until they turn golden brown and crispy at the edges.
9. Melt the butter: While the sprouts roast, melt the butter in a small bowl or microwave.
10. Make the sauce: In a small bowl, whisk together the melted butter, chili powder, smoked paprika, chipotle chili powder, coarse sea salt, red pepper flakes, honey, and maple syrup until well combined.
11. Remove sprouts from oven: Once the sprouts are crispy and golden, remove them from the oven.
12. Toss with sauce: Transfer the roasted Brussels sprouts to a large bowl. Drizzle the prepared spicy-sweet sauce over them and toss lightly to coat evenly before serving.

Notes

• Blanching the Brussels sprouts before roasting helps them cook evenly and retain a vibrant green color.
• Keeping the loose leaves during slicing ensures extra crispy bites.
• Adjust the amount of red pepper flakes and chipotle powder to control the spice level.
• Lining the baking tray with foil makes cleanup easier but is optional.
• This recipe pairs great as a side dish with steak or roasted chicken.

Keywords: crispy Brussels sprouts, roasted Brussels sprouts, Longhorn Steakhouse copycat, spicy Brussels sprouts, sweet and spicy side dish