Longhorn Steakhouse Crispy Brussels Sprouts Recipe
Nov 08, 2022, Updated Mar 24, 2025
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Longhorn Steakhouse Crispy Brussels Sprouts Recipe– These Brussels sprouts remain tender with the perfect crispy edges. The perfect amount of sweet & spicy flavors leaves you craving more after every bite. Ready in less than 30 minutes!
Serve these crispy Brussels sprouts with a simple roast chicken recipe, perfect prime rib roast, and the easiest mashed potatoes. Add them to your holiday table or serve as a side dish any time of the year.
Table of Contents
- Copycat Longhorn Steakhouse Brussels Sprouts
- The Best Crispy Brussels Sprouts Recipe
- Simple Ingredients
- How to Make LongHorn Steakhouse Crispy Brussels Sprouts
- Variations to Crispy Brussels Sprouts
- What to Serve with Longhorn Steakhouse Crispy Brussels Sprouts Recipe
- Storage
- Reheating
- FAQ’s
- Longhorn Steakhouse Crispy Brussels Sprouts Recipe
Copycat Longhorn Steakhouse Brussels Sprouts
Longhorn Steakhouse Brussel Sprouts Recipe is popular for a good reason! While you may think that perfectly cooked steak is the star of the show at the popular steakhouse, which it is, you’ll be surprised to know the Longhorn Brussel Sprout Recipe is a top contender.
The spicy sauce with a sweet undertone is a hot item you repeatedly crave after making this homemade recipe.
I’ll be honest, where I am from in Italy, and we don’t typically eat Brussels sprouts. I was first introduced to roasted Brussels sprouts at our first American Thanksgiving. I love them now, and these Longhorn Brussels sprouts are easy to make and super delicious.
Another Longhorn Steakhouse copycat recipe that you can try is this Redrock Grilled Shrimp Recipe and Balsamic and Bacon Brussles Sprouts!
The Best Crispy Brussels Sprouts Recipe
If you think Brussels sprouts are mushy and tasteless, I will change your mind with this crispy Brussels sprouts recipe! I’ve changed the minds of several people who dislike Brussels sprouts (at all!) with this unique and tasty recipe.
This crispy Brussels sprout recipe is a little spicy, sweet, and crispy. They are our family’s go-to recipe for a delicious side dish. They also make the perfect appetizer.
You will also love our Parmesan Brussels Sprouts!
If you’re looking for a new and improved way to serve Brussels sprouts, this recipe is for you! It’s one of those inexpensive, easy recipes to bring to the dinner table that everyone will love. This is the best way to serve crispy Brussels sprouts.
Try pairing this recipe with our Ciabatta Stuffing!
Simple Ingredients
There are only a handful of ingredients in this delicious side dish recipe. Make sure to use fresh Brussels sprouts and not frozen ones, or they won’t get as crispy. Using good quality butter really takes this dish to the next level as well.
Crispy Brussels Sprouts
- Brussels sprouts
- Olive oil
- Sea salt
For the sauce
- Butter
- Chili powder or Calabrian chili rub
- Smoked paprika
- Sea salt
- Red pepper flakes
- Maple syrup
- Honey
See the recipe card for quantities.
How to Make LongHorn Steakhouse Crispy Brussels Sprouts
With little preparation time, this copycat Longhorn Steakhouse Brussels sprouts recipe is easier to make than you think.
Preheat oven to 400 degrees F. Line a large baking tray with aluminum foil. Spray foil, or lightly coat with butter.
Boil a large pot of water and add salt. Prepare Brussels sprouts by peeling off the exterior shell, if damaged, and cutting off the stems.
Blanch the cleaned Brussels sprouts for 5-7 minutes, or until fork tender, in the boiling water. Remove the sprouts and place them into a large bowl. Cool for 5 minutes, or place them in an ice bath for 30 seconds. Pat them dry with paper towels.
Cut the Brussels sprouts in half (this will help them get more sauce than leaving them whole).
Toss them with olive oil and salt. Roast the Brussels sprouts in the oven for 20-25 minutes or until golden brown and crispy edges. Roast and stir halfway through cooking time.
In a small bowl, combine melted butter, chili powder, paprika, salt, red pepper flakes, honey, and syrup and whisk until combined.
Remove the tray from the oven and toss the crispy Brussels sprouts with the prepared sauce and a sprinkle of flake salt if desired. Place on a large flat serving platter and serve hot!
Variations to Crispy Brussels Sprouts
The longhorn Brussels sprouts recipe is customizable and can be adjusted to suit your taste buds for a sweeter, spicier, or more savory flavor by adjusting the seasoning flavors. Here are some ideas to try the next time you make them.
- Not So Spicy: to tone down the heat, you can omit or use a little bit less red pepper flakes.
- Deluxe – add a little parmigiano or parmesan cheese right after they are tossed in the sauce.
- Other veggies– try this sauce recipe with other roasted vegetables.
You will also love – Butternut Squash Casserole, Duchess Potatoes, Roasted Asparagus, and Flat Green Beans with Tomatoes.
What to Serve with Longhorn Steakhouse Crispy Brussels Sprouts Recipe
This crispy Brussels sprouts recipe pairs well with Perfect Roast Chicken with Citrus and Fennel, T-Bone Steak, Italian Fennel, Citrus, Pomegranate Salad, and Grilled Pork Chops. Don’t forget dessert- Classic Italian Tiramisu Recipe (Authentic), or Italian Crumb Cake with Pistachio Cream (Sbriciolata). Try serving it with our Brown Sugar Glaze!
Storage
Fridge – Transfer the leftover Brussels sprouts to an airtight container or a jar with a lid and keep them in the fridge for up to 3 days.
Freezer – You can freeze them by placing the leftover sprouts in a freezer container for up to 3 months. Make more fresh spicy sauce and add after reheating.
Reheating
Reheating – The best way to reheat your leftover crispy Brussels sprouts is to bake them in the oven. Simple preheated oven at 350 degrees Fahrenheit for 4 to 5 mins, or quickly toss them in a hot skillet or pan. You can also reheat them for 1-2 in the microwave. I recommend making more sauce and adding it to the Brussels sprouts.
FAQ’s
The key to getting perfectly crispy Brussels sprouts is baking them at a high temperature in the oven. I recommend using a greased baking sheet, or aluminum foil on a baking tray and not using parchment paper. The parchment paper will result in more steamed Brussels sprouts instead of crispy ones.
For the best results in this crispy Brussels sprouts recipe, yes! The Brussels sprouts will be perfectly tender on the inside and crispy on the outside by following this cooking method.
The best part about this recipe is how easy it is to make! It truly is restaurant quality and you can make it right at home. Once you try these you will want to make them time and time again.
More recipes you will love
- Fried Butterfly Shrimp Recipe (Easy and Crunchy)
- Roasted Portabello Mushrooms Recipe (with Balsamic and Thyme)
- Authentic Italian Fettuccine Alfredo Recipe
- Authentic Italian Sausage Pasta Recipe
- Italian Pastina Soup Recipe (with Chicken broth)
- Tortellini Alla Panna Recipe with Peas
- Authentic Neapolitan Pizza Dough Recipe
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Longhorn Steakhouse Crispy Brussels Sprouts Recipe
Ingredients
Crispy Brussels Sprouts
- 1 lb brussels sprouts, cleaned
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
Sauce
- 2 tablespoons butter, melted
- ½ teaspoon chili powder or Calabrian chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 1 teaspoon red pepper flakes
- 1 teaspoon maple syrup
- 1 teaspoon honey
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil and spray with cooking spray, or rub the pan with butter. Do not use parchment paper, or they will steam.
- Boil a large pot of water and add salt. Prepare Brussels sprouts by peeling off the exterior shell, if damaged, and cutting off the stems.
- Blanch the cleaned Brussels sprouts for 5-7 minutes, or until fork tender, in the boiling water. Remove the sprouts and place them into a large bowl. Cool for 5 minutes, or place them in an ice bath for 30 seconds. Pat them dry with paper towels.
- Cut the Brussels sprouts in half (this will help them get more sauce than leaving them whole). Toss them with olive oil and salt. Roast the Brussels sprouts in the oven for 20-25 minutes or until golden brown and crispy edges. Roast and stir halfway through cooking time.
- In a small bowl combine melted butter, chili powder, paprika, salt, red pepper flakes, honey, and syrup and whisk until combined.
- Remove the tray from the oven and toss the crispy brussel sprouts with the prepared sauce. Place on a large flat serving platter and serve hot!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were amazing, I am not a big fan of brussel sprouts,but could have these everyday
My children have your same feelings ;). I actually just made these last night and everyone loved them. Thanks for trying them! I have a few other Brussels sprout recipe that might also change your mind! Try the ones with bacon next, yumm!
I have been obsessed with Longhorn’s brussel sprouts ever since I tried them. This recipe was absolute perfection. So so so good!!! I’m so excited I can replicate it! Thank you!
You are welcome!
Mine were mushy. I recommend not to blanch them and have them go straight in the oven. I usually make them in the oven but thought I would go by the recipe. I only blanched them for 3 mins but it was a huge mistake on my part. The sauce was good though.
I am sorry your turned out mushy. I haven’t heard this. Ours our always crispy and crunchy. Maybe next time you can broil them for the last 2 minutes. I am glad you loved the sauce.
I have never eaten so many Brussels sprouts in such a short period of time since finding this recipe.
The sauce is the boss. So easy to adapt.
I add more smoked paprika and a little more honey just for my personal preference but it is just as delicious as written.
Thank you for sharing.
Ha! I love hearing this wonderful news. This is the recipe that got my children hooked on Brussels Sprouts. They are super tasty. I am happy you love the recipe.
Hi there! Excited to try your recipe! Where can I find the Calabrian chili powder?
Most stores carry it, if not you can use regular chili powder :).