Longhorn Steakhouse Brussels Sprouts

Name: Longhorn Steakhouse Brussels Sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 lb Brussels sprouts ((trimmed and halved)); 2 tbsp extra virgin olive oil; ½ tsp sea salt; 2 tbsp butter ((melted)); 1 tbsp honey; 1 tbsp maple syrup; ½ tsp chili powder ((or Calabrian chili powder)); ½ tsp smoked paprika; ¼ tsp red pepper flakes ((optional))

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Have you ever been to a restaurant and had a side dish that just stole the show? That’s exactly what happened to me with the Longhorn Steakhouse Brussels sprouts.

I couldn’t get them out of my head! They were crispy, sweet, and a little bit spicy. After a few tries, I finally nailed the recipe at home. Now, I can share it with you!

This copycat recipe brings that amazing steakhouse flavor right to your own kitchen. It’s a real crowd-pleaser, and I promise it’s a piece of cake to make.

Why You’ll Love This Brussels Sprouts Recipe?

They taste just like the restaurant version you already adore.
The sweet and spicy sauce will knock your socks off.
You only need a few simple ingredients you might have already.
This side dish is ready to eat in about 30 minutes.
They are the perfect way to make anyone a Brussels sprout fan.

Ingredients You’ll Need

Brussels sprouts: I always use fresh ones, halved, so they get crispy on the outside.
Extra virgin olive oil: You’ll use this to help the sprouts get that perfect golden-brown roast.
Sea salt: A little salt helps bring out all the amazing flavors.
Butter: Melted butter gives the sauce a rich, wonderful taste.
Chili powder or Calabrian chili powder: This is where the magic happens! It gives you a nice, warm heat.
Smoked paprika: This adds a lovely smoky depth that really makes the dish special.
Red pepper flakes: You can add a pinch for a little spice kick.
Maple syrup: I use this for a natural sweetness that balances the heat.
Honey: A little honey in the sauce adds a great sticky glaze and sweetness.

How to Make Copycat Longhorn Brussel Sprouts?

First, roast the sprouts until tender, and then toss them in the amazing sweet and spicy sauce.

Step 1: Prepare your oven and pan. First, heat your oven to medium. Then, spread your halved sprouts out on a baking sheet.

Step 2: Season the Brussels sprouts. Drizzle them with olive oil and a sprinkle of salt. Toss them all together so they are evenly coated.

Step 3: Roast them until crispy. Place the baking sheet in the hot oven. Roast them until they are tender and have crispy, browned edges.

Step 4: Whisk the sauce together. While the sprouts are in the oven, mix your melted butter, spices, maple syrup, and honey in a bowl.

Step 5: Combine and serve hot. Once the sprouts are done, pour the sauce over them. Give it a good toss and serve them right away!

Tips for the Best Longhorn Brussel Sprouts

Here are a few of my little tricks that will help you make this dish taste its absolute best.

Don’t overcrowd your pan. Give the sprouts plenty of space to get crispy instead of steaming.
Roast them at a high temperature. This is the secret to getting those nice, caramelized, crispy leaves.
Always use fresh Brussels sprouts. Frozen ones hold too much water and won’t get as crispy.
Cut the sprouts in half. This step makes more surface area for browning and helps them cook evenly.
Toss them in the sauce right before you serve. This keeps them from getting soggy while they sit.

Variations and Substitutions

Want to mix things up a bit? Here are some of my fun and easy ideas for next time.

Add some crispy bacon bits. Crumbled bacon takes these sprouts to a whole new level of deliciousness.
Sprinkle in some chopped nuts. Walnuts or pecans add a superb crunch and nutty flavor to the dish.
Swap the sweetener if you want. You can use all maple syrup or all honey if you prefer.
Try a squeeze of fresh lemon juice. A little bit of citrus at the end brightens everything up.
Use a different kind of spice. A pinch of cayenne pepper works well for a different heat.

Make-Ahead and Storage Tips

To make ahead, you can wash and trim the Brussels sprouts a day or two before.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or an air fryer to help them get crispy again.
You can pre-mix the sauce ingredients and keep them in a jar in the refrigerator.
I don’t recommend freezing them, as they can become mushy once thawed.

What to Serve with Longhorn Brussel Sprouts?

These sprouts are the perfect side for so many meals. Here are some of my go-to pairings for you.

Juicy grilled steak: This is the classic steakhouse pairing that will always hit the spot.
Simple roasted chicken: The sweet and spicy sprouts perfectly match a tender roasted chicken.
Roasted garlic mashed potatoes: I love serving these sprouts alongside a big scoop of fluffy mashed potatoes.
Flaky baked salmon: The bold flavor of the sprouts works so well with a lighter main like salmon.

Frequently Asked Questions

I suggest using fresh sprouts. Frozen ones release much water when they cook, so they will get steamed and mushy instead of crispy and roasted.

That’s easy! Just reduce the amount of chili powder and red pepper flakes. You can even completely leave out the red pepper flakes for a milder flavor.

The key is high heat and not overcrowding the pan. To get them perfectly crispy, make sure your oven is hot and the sprouts are in a single layer.

Yes, you sure can! Cook them in the air fryer at 375°F for about 15 minutes, shaking the basket halfway through. Then, toss them in the sauce.

Brussels sprouts are full of good stuff like vitamins and fiber! This dish is a delicious way to enjoy them, but it does have added sugars from the honey.