Longhorn Steakhouse Brussels Sprouts
This copycat Longhorn Steakhouse Brussels sprouts recipe creates a perfectly crispy, sweet, and spicy side dish. Roasted sprouts are tossed in a delicious sauce made with honey, chili powder, and butter, bringing a beloved restaurant favorite to your own table.
Equipment
- Baking Sheet
- Large Bowl
- Small Bowl
- Whisk
Ingredients
For the Brussels Sprouts
- 1 lb Brussels sprouts (trimmed and halved)
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt
For the Sauce
- 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)
Instructions
- Preheat your oven to 400°F (200°C). Toss the 1 lb of Brussels sprouts in a large bowl with 2 tbsp of olive oil and ½ tsp of salt.
- Spread the sprouts in a single layer on a baking sheet. Make sure they are not crowded together.
- Roast for 20-25 minutes until the sprouts are tender and the outer leaves are crispy and browned.
- Make the sauce while they roast. In a small bowl, whisk together 2 tbsp melted butter, 1 tbsp honey, 1 tbsp maple syrup, and the spices.
- Pour the sauce over the hot sprouts right on the baking sheet and toss everything together until they are fully coated.
- Serve immediately and enjoy the amazing sweet and spicy flavor of your homemade Longhorn Brussels sprouts!
Notes
- Always use fresh, not frozen, Brussels sprouts for the best results.
- Ensure the sprouts are in a single layer on the baking sheet.
- Feel free to adjust the amount of spice to your personal liking.
- These taste best when they are served fresh and hot from the oven.
- Any leftovers can be stored in the fridge for a few days.
- Reheat them in the oven to make them crispy again.