Longhorn Steakhouse Crispy Brussels Sprouts Recipe
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These Longhorn Steakhouse Crispy Brussels Sprouts remain tender with perfectly crispy edges. The ideal amount of sweet & spicy flavors leaves you craving more after every bite. Ready in less than 30 minutes!
Serve with a Roasted Chicken, Small Prime Rib, or Pan-Cooked Steak, with a side of the easiest Red Skin Mashed Potatoes.
Quick Look: Longhorn Steakhouse Crispy Brussels Sprouts Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 6 people
- Dietary Info: Vegetarian and gluten-free
- Method: Blanch + high-heat roast + glaze
- Technique: Blanch the Brussels sprouts until just tender, roast at high heat for crispy edges, then toss with the honey-maple butter sauce
- Flavor/Texture: Crispy, caramelized, sweet, spicy, buttery
The Perfect Balance of Sweet and Heat
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!
Made With Amore,
“This sauce is absolutely divine! I’m going to use it for all types of vegetables too!!!”
– Fiona
Table of Contents
- Quick Look: Longhorn Steakhouse Crispy Brussels Sprouts Recipe
- The Perfect Balance of Sweet and Heat
- Simple Ingredients
- Variations & Substitutions
- How to Make Longhorn Steakhouse Crispy Brussels Sprouts
- Longhorn Crispy Brussels Sprouts FAQs
- Serving Suggestions
- Recipe Tips
- More Vegetable Side Dishes
- Longhorn Steakhouse Crispy Brussels Sprouts Recipe
Simple Ingredients
If you think Brussels sprouts are mushy and tasteless, I will change your mind with this crispy Brussels sprouts recipe!
- Brussels Sprouts: Roast until crispy on the outside while staying tender in the center.
- Butter: Creates the rich base of the sweet and spicy glaze.
- Maple Syrup and Honey: Add natural sweetness that caramelizes beautifully on the sprouts.
- Red Pepper Flakes: Bring a subtle kick of heat that balances the sweet glaze.
- Garlic: Adds savory depth and enhances the overall flavor of the dish.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Not So Spicy: To tone down the heat, you can omit or use a little bit less red pepper flakes.
- Extra Flavor: Add crispy bacon or pancetta for a savory twist. You’ll like this Balsamic and Bacon Brussels Sprouts recipe.
- Deluxe Version: Add a little parmigiano or parmesan cheese right after they are tossed in the sauce. Try my Parmesan Brussels Sprouts next!
- Other Veggies: Try this sauce recipe with other roasted vegetables.
How to Make Longhorn Steakhouse Crispy Brussels Sprouts
I’ve changed the minds of several people who dislike Brussels sprouts (at all!) with this unique and tasty recipe. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat oven to 400°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. Stir halfway through cooking time.
- In a small bowl, add 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!
Longhorn Crispy Brussels Sprouts FAQs
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.
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. For longer storage, place the leftover sprouts in a freezer container for up to 3 months. 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.
Serving Suggestions
I love serving these crispy Brussels sprouts with hearty mains that balance their sweet and spicy glaze. They pair beautifully with Baked Chicken and Potatoes, an Italian Meatloaf, or Porchetta for a memorable meal. Add a fresh side like Beet Salad, then finish with a slice of Lemon Tiramisu for the perfect ending.
My Pro Tips
Recipe Tips
- Dry the Brussels sprouts thoroughly after blanching so they roast instead of steam.
- Spread the sprouts in a single layer with space between them for the crispiest edges.
- Wait to toss with the glaze until after roasting to keep the Brussels sprouts crisp.
- Roast cut-side down whenever possible for deeper caramelization and extra crunch.
More Vegetable Side Dishes
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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!
Notes
- Dry the Brussels sprouts thoroughly after blanching so they roast instead of steam.
- Spread the sprouts in a single layer with space between them for the crispiest edges.
- Wait to toss with the glaze until after roasting to keep the Brussels sprouts crisp.
- Roast cut-side down whenever possible for deeper caramelization and extra crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were a bit salty but i’m not sure if it’s something I did but they tasted great .I use liquid smoke instead of paprika cause of allergies. 2min for 2lbs in instant. This one’s A keeper.
Thank you! Happy they are a keeper for you! Enjoy!
Looking for your zucchini pasta recipe and I saw these. THESE are my favorite thing at Longhorn, our favorite steak restaurant. I missed this when you first posted but I will be making them now!
Hope you love them! They are so good!
These were so delicious!! We all loved them and will definitely make them over and over!
Yes! We love them on repeat at our home too. Even my children love them 🙂
Five stars for this recipe just as it is!
Next time I think I’m going to make this into a casserole with the addition of cubed hand a generous sprinkling of parmesan. Love a one dish dinner!
Yummy! I love the addition of cheese to this.
Tastes just like Longhorn. I did not have honey.I used regular paprika and put a couple drops of liquid smoke.
Happy you loved them! It is a favorite in our home. I like the liquid smoke idea.
Wow! These are super delicious. I tried this out today to see if I wanted to cook them from Christmas and the answer is a resounding “yes”! I ate the whole bowl myself!! Wonderful sweet and spicy flavors. I added a touch of lemon juice too. Thanks for posting this!!!
Hi Cindy! I am happy this recipe will make it to your Christmas table. It is a recipe everyone loves. Enjoy! In case you need a main meat dish- check out my prime rib roast recipe and fresh ham roast (posting the ham recipe on Tuesday). Merry Christmas!
i made this for Thanksgiving and everybody loved it, i also used the sauce on cubed roasted butternut squash and it was also delicious. Thanks for the delicious recipe
That sounds wonderful on butternut squash! I made this exact recipe with cauliflower, and it was super yummy. Another variation to try!
Very tasty, I loved the spiciness and the crunchiness, funny dressing for the brussels sprouts.
Happy you loved it!
I can’t wait to make this recipe for Thanksgiving!
Honestly, the best Brussels sprouts recipe I’ve ever had.