Longhorn Steakhouse Crispy Brussels Sprouts Recipe
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.
- 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
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
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- 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.
- Drain the sprouts: Using a strainer, drain the Brussels sprouts thoroughly to remove excess water.
- Ice bath: Immediately transfer the sprouts to an ice bath for 30 seconds to stop the cooking process and preserve their texture and color.
- 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.
- 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.
- Oil the sprouts: Lightly sprinkle the sprouts with 1-2 tablespoons of olive oil and toss gently to coat.
- Roast: Roast the Brussels sprouts in the preheated oven for about 25 minutes or until they turn golden brown and crispy at the edges.
- Melt the butter: While the sprouts roast, melt the butter in a small bowl or microwave.
- 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.
- Remove sprouts from oven: Once the sprouts are crispy and golden, remove them from the oven.
- 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
