Longhorn Steakhouse Crispy Brussels Sprouts Copycat Recipe

Introduction

If you love crispy, flavorful Brussels sprouts, this Longhorn Steakhouse copycat recipe is a must-try. Roasted to perfection and tossed in a sweet and spicy sauce, these sprouts make a delicious side dish or snack that’s sure to impress.

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
• ½ tsp sea salt
• 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 for 5–7 minutes until just fork-tender, then drain. Let them cool for 5 minutes or shock in ice water for 30 seconds, then pat completely dry.
3. Step 3: Cut each Brussels sprout in half and toss them with olive oil and 1 ¼ tsp sea salt. Spread the sprouts cut-side down on the prepared baking sheet.
4. Step 4: Roast the Brussels sprouts in the oven for 20–25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
5. Step 5: While the sprouts roast, whisk together melted butter, chili powder, smoked paprika, ½ tsp sea salt, red pepper flakes, maple syrup, and honey in a small bowl to make the sauce.
6. Step 6: When the sprouts are done roasting, immediately toss them with the sweet and spicy sauce until evenly coated. Serve hot.

Tips & Variations

• For extra crispiness, make sure to dry the Brussels sprouts thoroughly after boiling to prevent steaming in the oven.
• Adjust the red pepper flakes according to your preferred spice level.
• Try substituting maple syrup with agave nectar or brown sugar for a different sweetness profile.
• To make this recipe vegan, replace melted butter with melted coconut oil or a plant-based butter.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an oven or air fryer at 350°F (175°C) for 5–7 minutes to help maintain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip boiling the Brussels sprouts before roasting?

Boiling helps soften the sprouts and reduces roasting time while achieving the perfect tender inside and crispy outside. You can roast raw sprouts, but they may take longer and might not be as tender.

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for roasting with a crispy texture. If using frozen, make sure to thaw and pat them dry thoroughly before roasting to avoid excess moisture.

Longhorn Steakhouse Crispy Brussels Sprouts Copycat Recipe

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Enjoy the irresistible Longhorn Steakhouse Crispy Brussels Sprouts copycat recipe featuring perfectly roasted Brussels sprouts tossed in a sweet and spicy buttery sauce. This recipe delivers tender yet crispy sprouts with a flavorful kick, perfect as a side dish or appetizer.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 25 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
• 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 the perfect crispy texture 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. Avoid parchment paper since it traps steam, which can prevent crispiness.
3. Parboil Brussels Sprouts: Bring a large pot of salted water to a boil. Trim the stems from the Brussels sprouts and remove any damaged outer leaves. Boil them for 5–7 minutes until just fork-tender. Drain and cool them either by resting for 5 minutes or shocking in ice water for 30 seconds. Pat completely dry to remove all moisture.
4. Season and Roast: Cut the Brussels sprouts in half. Toss them with olive oil and sea salt to ensure even seasoning. Spread them cut-side down on the prepared baking sheet. Roast in the oven for 20–25 minutes, flipping halfway through, until the sprouts are golden and crispy on the edges.
5. Make the Sauce: In a small bowl, whisk together the melted butter, chili powder, smoked paprika, sea salt, red pepper flakes, maple syrup, and honey until smooth and combined.
6. Finish and Serve: While the Brussels sprouts are still hot, toss them gently with the prepared sweet and spicy sauce until evenly coated. Serve immediately for the best flavor and texture.

Notes

• Patting the Brussels sprouts completely dry after boiling is crucial to achieving a crispy roasted texture.
• Use foil instead of parchment paper on the baking sheet to avoid trapped steam and soggy sprouts.
• Flipping the sprouts halfway through roasting ensures even browning and crispiness.
• The sweet and spicy sauce can be adjusted by reducing red pepper flakes for less heat or adding more honey for sweetness.
• Serve immediately to enjoy the sprouts while they are crisp and flavorful.

Keywords: Longhorn Steakhouse, Crispy Brussels Sprouts, Roasted Brussels Sprouts, Copycat Recipe, Sweet and Spicy Sauce