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.
Do you hav a cookbook?
I hope to have one in the future :).
Do you have a cookbook?
Amazing in every way…thought I had to go to Longhorn to get them but with this delicious recipe, I can make them at home and share with family and friends!
YAY! So happy you loved this one as much as we do and now you don’t have to leave the house to enjoy!
Love this recipe!
So happy you love it. Thank you!
These are waaaayyyy spicier than longhorns sprouts. Beware of the pepper flakes.
I made these for Thanksgiving 2025. I wanted an alternate “green” veggie to pair with the other traditional side items that come along with Thanksgiving. My mom makes the best green beans, however, she and I discussed this honey glazed brussel sprouts and it was a go! What I didn’t realize with my Longhorn experiences was the heat that the fresh red pepper bring to homemade. Do not hear what I’m not saying, it was amazing! The bite that it has takes it to the next level. Along with a smoked turkey that turned out sensational, the brussels sprouts were some of my 25 guests favorite! I am so glad that I looked up this recipe and found this website. cucunabyelena.com has the best one on the net!! Hands down! Please don’t waste your time or money on anyone else’s. This one sets the bar so high that none will attain. I hate to say it, but the extra spice out does the original recipe at the restaurant. I’m so sorry Longhorn! Great job in duplicating this recipe and making it even better, which I did not think was even possible.
YAY! I am so happy they were a huge hit! We love this recipe so much.
Oh my Goodness! These were so good!! Should I add other veggies next time? I think I will.
Thank you!
Yes, you can use different veggies. You may also love my other Brussels sprouts recipe, or my creamy cauliflower casserole.
I made these tonight and they were fabulous.
So happy you loved them! Many more yummy recipes to try.
These are amazing and even better the next day! Yum!!
I agree– I always hope there will be leftovers, but there never are any :).
Very good and taste exactly like Longhorn’s Brussels sprouts. I only did half of the amount of red pepper flakes because I don’t like them super spicy. I will be making these a lot. Thank you!
Yay! You are most welcome. I am happy you loved the recipe.