Longhorn Steakhouse Crispy Brussels Sprouts Copycat Recipe

Introduction

These Longhorn Steakhouse Crispy Brussel Sprouts bring the perfect balance of crispy edges and a sweet-spicy glaze that transforms a simple vegetable into a standout side dish. Easy to make at home, they deliver restaurant-quality flavor with minimal effort.

Ingredients

• 1 lb Brussels sprouts
• 2 Tbsp extra virgin olive oil
• 1 ¼ tsp sea salt
• 2 ½ Tbsp melted butter
• ½ tsp chili powder
• ½ tsp smoked paprika
• 1 ¼ tsp red pepper flakes
• 1 ½ tsp maple syrup
• 1 tsp honey

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with foil and lightly grease it with cooking spray or butter. Avoid parchment paper as it traps steam and prevents crispiness.
2. Step 2: Bring a large pot of salted water to a boil. Trim the stems and remove any damaged outer leaves from the Brussels sprouts. Boil them for 5–7 minutes until just fork-tender, then drain. Let cool for 5 minutes or shock in ice water for 30 seconds, then pat completely dry.
3. Step 3: Cut the Brussels sprouts in half and toss them with olive oil and sea salt. Spread them cut-side down on the prepared baking sheet.
4. Step 4: Roast the Brussels sprouts for 20–25 minutes, flipping halfway through, until they are golden and crispy on the edges.
5. Step 5: While the sprouts roast, whisk together melted butter, chili powder, smoked paprika, sea salt, red pepper flakes, maple syrup, and honey in a small bowl.
6. Step 6: Toss the hot roasted Brussels sprouts with the sauce until evenly coated. Serve immediately for the best texture and flavor.

Tips & Variations

• Make sure to dry the Brussels sprouts completely after boiling to achieve maximum crispiness in the oven.
• For a milder version, reduce or omit the red pepper flakes and chili powder.
• Try adding a squeeze of fresh lemon juice before serving to brighten the flavors.
• Use ghee or coconut oil instead of butter for a dairy-free alternative.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to help maintain their 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 yield the best texture and flavor, but if using frozen, thaw and pat them dry thoroughly before roasting. You may need to adjust cooking time since frozen sprouts contain more moisture.

What if I don’t have red pepper flakes?

You can substitute with a pinch of cayenne pepper or omit altogether for a less spicy dish. The other spices will still give a flavorful result.

Longhorn Steakhouse Crispy Brussels Sprouts Copycat Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

This Longhorn Steakhouse Crispy Brussels Sprouts copycat recipe delivers perfectly roasted, golden, and crispy Brussels sprouts tossed in a sweet and spicy buttery sauce. Using a high-heat oven roasting method ensures crisp edges and tender centers, while the flavorful sauce adds a delicious kick of smoky heat and sweetness, making it an irresistible appetizer or side dish.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Brussels Sprouts:

• 1 lb Brussels sprouts
• 2 Tbsp extra virgin olive oil
• 1 ¼ tsp sea salt

Sweet & Spicy Sauce:

• 2 ½ Tbsp melted butter
• ½ tsp chili powder
• ½ tsp smoked paprika
• ½ tsp sea salt
• 1 ¼ tsp red pepper flakes
• 1 ½ tsp maple syrup
• 1 tsp honey

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Using high heat is essential to achieve crispy edges on the Brussels sprouts.
2. Prep the Baking Sheet: Line a large baking sheet with foil and lightly grease it with cooking spray or butter to prevent sticking. Avoid using parchment paper as it traps steam which can prevent crispiness.
3. Parboil Brussels Sprouts: Bring a large pot of salted water to a boil. Trim the stems of the Brussels sprouts and remove any damaged outer leaves. Boil them for 5 to 7 minutes until they are just fork-tender. Drain, then cool them for 5 minutes or shock them in ice water for 30 seconds. Pat completely dry to remove moisture.
4. Season and Roast: Cut the Brussels sprouts in half and toss them with olive oil and salt. Arrange them cut-side down on the prepared baking sheet in a single layer. Roast in the oven for 20 to 25 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.
5. Make the Sauce: While the Brussels sprouts roast, in a small bowl whisk together the melted butter, chili powder, smoked paprika, sea salt, red pepper flakes, maple syrup, and honey until well combined.
6. Finish and Serve: Once the Brussels sprouts are hot and crispy, immediately toss them with the sweet and spicy sauce until evenly coated. Serve right away for the best flavor and texture.

Notes

• Drying the sprouts thoroughly after boiling is crucial to achieving crispiness during roasting.
• Cutting the sprouts in half allows for more surface area to crisp up nicely in the oven.
• The sauce can be adjusted to taste by modifying the amount of red pepper flakes for more or less heat.
• Using foil on the baking sheet makes cleanup easier and helps with even roasting.
• Serve immediately after tossing with the sauce to maintain crunchiness.

Keywords: Longhorn Steakhouse, Crispy Brussels Sprouts, Roasted Brussels Sprouts, Sweet and Spicy Brussels Sprouts, Copycat Recipe, Side Dish, Holiday Side, Oven Roasted, Healthy Snack