Longhorn Steakhouse Crispy Brussels Sprouts Copycat Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
