Longhorn Steakhouse Crispy Brussels Sprouts Recipe
This Longhorn Steakhouse-inspired recipe delivers crispy, flavorful Brussels sprouts roasted to perfection and tossed in a spicy, buttery glaze with hints of chili, smoked paprika, and sweet maple syrup for a perfect balance of heat and sweetness.
- 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 and Basic Seasoning
- 1 lb Brussels sprouts
- 1 tbsp table salt
Roasting and Glaze Ingredients
- 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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- Blanch Brussels Sprouts: Bring a large saucepan of water to a boil and add the Brussels sprouts along with 1 tablespoon of table salt. Reduce heat to a simmer and cook the sprouts for 4 minutes to soften slightly.
- Drain and Shock: Drain the Brussels sprouts thoroughly using a strainer, then immediately transfer them to an ice bath for 30 seconds to stop the cooking process and preserve their color.
- Dry and Slice: Remove the Brussels sprouts from the ice bath and place them on a cutting board. Lightly pat them dry with paper towels, then slice each sprout in half lengthwise. Keep any loose leaves as they will become extra crispy.
- Prepare for Roasting: Arrange the halved Brussels sprouts and loose leaves on a rimmed baking tray. Optionally, line the tray with aluminum foil for easier cleanup.
- Season with Olive Oil: Drizzle the sprouts lightly with 1 to 2 tablespoons of olive oil and toss gently to coat evenly.
- Roast: Place the tray in the preheated oven and roast the Brussels sprouts for 25 minutes or until they turn golden brown and crispy on the edges.
- Make the Glaze: While roasting, melt 2 tablespoons of butter. In a small bowl, whisk together the melted butter, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon chipotle chili powder, 1/2 teaspoon coarse sea salt, 1/2 teaspoon red pepper flakes, 1 teaspoon maple syrup, and 1 tablespoon honey until fully combined.
- Toss with Glaze: Once roasting is complete, remove the Brussels sprouts from the oven and transfer them to a large bowl. Drizzle the prepared glaze over the sprouts and toss lightly to coat evenly.
- Serve: Serve the crispy glazed Brussels sprouts warm as a delicious side dish or appetizer.
Notes
- We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.
- Keeping the loose leaves that fall off during slicing is key to achieving maximum crispiness.
- Adjust the level of red pepper flakes to control the spiciness of the glaze.
- Line the baking tray with aluminum foil for easier cleanup if desired.
Keywords: crispy Brussels sprouts, roasted Brussels sprouts, Longhorn Steakhouse copycat, spicy glaze, buttery Brussels sprouts, side dish, holiday side, vegetable side
