Longhorn Brussel Sprouts Recipe (15min Copycat) (2024)

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4.75 from 12 votes

This 15-minute copycat longhorn brussel sprouts recipe is packed with irrestible flavor. The brussel sprouts are tender yet still have a bite to them, loaded with sweet & spicy seasonings, and so delicious that you could eat them every day!

Longhorn Brussel Sprouts Recipe (15min Copycat) (1)

Contents

🌟 Why this recipe works
🍽 Key ingredients
🔪 How to make Longhorn Brussel Sprouts
💭 Cooking tips
📖 Recipe Variations
🥗 What to serve with
🙋 Frequently asked questions
🧊 Storing and ♨️ reheating
👪 Serving size
📋 Recipe
💬 Comments

🌟 Why this recipe works

Unlike most Brussel sprouts recipes that are mushy and flavorless, this crispy Brussel sprouts recipe is unlike anything you have previously tried!

These roasted Brussels sprouts are blanched, baked to a crisp, and tossed in a delicious sweet and spicy sauce. The recipe is easy to follow and takes all of 15-minutes to make from start to finish - and all you need is a baking tray, a few household spices, and you're ready to go.

The secret to this Longhorn Brussel sprouts recipe is the absolutely delicious sauce the sprouts get tossed in. Best part? It pairs perfectly with my smothered steak with onion gravy recipe.

The sweet flavors of maple syrup, honey, and smoked paprika give them their smokey, sweet taste - and the combination of chili powder, red pepper flakes, and chipotle powder round them off with a spicy kick.

If you're looking for a better way to eat your Brussel sprouts, look no further than this recipe! It's inexpensive, easy to make, and everyone at the dinner table will enjoy them (even the kids!!). Also check my easy air fryer brussel prouts recipe.

The recipe is also versatile that can be made to suit your personal taste buds for a sweeter, spicier, or more savory flavor by adjusting the seasoning.

This recipe is also one of the perfect side dishes for ham to put on your table in holiday season!

🍽 Key ingredients

The Longhorn steakhouse Brussel sprouts sauce ingredients are spices commonly found in household pantries.

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Brussels sprouts- Buy fresh Brussel sprouts instead of frozen. We want them crispy on the outside and deliciously tender in the center. Use olive oil and kosher salt to give them a lovely crisp during baking.

Seasonings for the sauce- To give the sprouts a delicious flavor, we're making a sauce of Calabrian chili powder, smoked paprika, chipotle powder, salt, red pepper flakes, maple syrup, honey, and melted butter to toss them in.

🔪 How to make Longhorn Brussel Sprouts

Longhorn steakhouse crispy Brussel sprouts are so easy to make. All you need to do is bake them in a hot oven to get them crispy and toss them in the sauce to make this delicious side dish!

Preparations

Peel any loose or discolored leaves from the Brussel sprouts and remove the stems.

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Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Cooking instructions

Step 1
Boil a large pot of water and season the water with salt.

Step 2
Blanch the cleaned Brussel sprouts for 2-3 minutes, then drain them and place them into an ice bath quickly for 30 seconds.

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Step 3
Dry them with paper towels and slice them in half.

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Step 4
Mix the Brussel sprouts, salt & oil in a bowl and place on a roasting tray, and bake them in the preheated oven for 10-15 minutes until golden brown and crispy.

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Step 5
Make the sauce by combining the sauce ingredients in a bowl.

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Step 6
Remove the crispy Brussels sprouts from the oven and toss them in the sauce.

💭 Cooking tips

Making the ice bath

Make an ice bath to instantly cool the blanched Brussel sprouts. The water must be freezing for this to work so that they cool instantly, and it helps the sprouts to crisp up better.

Blanching time

If you're using the small fresh sprouts, you may need to blanch them for 1-2 minutes. Keep your eye on them and stab each Brussel sprout with a toothpick to test when they're ready. They should be soft on the outside and slightly firm in the middle.

📖 Recipe Variations

Upgrade your Brussel sprouts using the same recipe but with additional ingredients, like bacon, chestnuts, and garlic.

Pan-fried Brussel sprouts with bacon

Throwing in some lardons is always going to make something tastier with their crispy texture and salty flavor. Sauté 200 grams of bacon pieces until crispy, add the blanched Brussel sprouts to the pan for 4 minutes, and finally toss them in the sauce.

Brussel sprouts with chestnuts

Brussel sprouts and chestnuts are a common combination when Christmas time comes around, and combined with this delicious sweet and spicy sauce is a match made in heaven. Roast 250 grams of chestnuts with the sprouts before tossing them together with the sauce.

Roast Brussel sprouts with garlic

I love this variation because I like lots of garlic! Slice 5 or 6 garlic cloves, roast them in a pan with butter until fragrant and add in the blanched sprouts for a few minutes until crispy and tender. Pour the sauce over the top of the sprouts before serving.

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🥗 What to serve with

These Longhorn steakhouse crispy Brussel sprouts are delicious eaten on their own for a healthy snack or served as a side dish for meat dishes, like beef, chicken, pork, duck, or lamb!

Roasts

You can't go wrong paring longhorn brussel sprouts with roast beef and a nice red wine.

Chicken

Baked chicken caprese: WOW your guests with this showstopping delicious chicken caprese. It's easy to make and filled with succulent pesto sauce that pairs perfectly with Brussel sprouts.

Beef

If you're looking for a melt-in-your-mouth beef recipe that doesn't take up half of your day, try this perfectly cooked bottom round roast recipe. It's garlicky, herby, and perfectly pink in the middle!

Pork

This super juicy parmesan crusted pork chops recipe is the perfect match to go with these Brussels sprouts! The baked pork is moist, flavorsome, and ready in 40 minutes.

🙋 Frequently asked questions

Can you prepare Longhorn steakhouse crispy Brussel sprouts in advance?

Yes, this recipe is ideal for preparing ahead to save time. Simply blanch and cool the Brussel sprouts, transfer them to an airtight container and refrigerate them for 2 days. Bake them in the oven when you want to eat them and toss them in the sauce.

Is it necessary to blanch Brussel sprouts before cooking?

Yes, blanching sprouts helps to reduce the cooking time, stops them from burning before they're cooked, and tenderizes them.

How to prevent soggy Brussel sprouts?

To prevent the Brussel sprouts from becoming a soggy mess, make sure to roast them at a high temperature and close to the heating element so that the tips of the sprouts crisp up, and only toss them with the sauce just before serving.

How long to bake brussel sprouts at 350?

Bake brussel sprouts for 25-30 minutes at 350 degrees Fahrenheit until lightly charred and crisp on the outside and toasted on the bottoms. You can also roast them perfectly in 10-15 minutes by blanching them first for 2-3 minutes and rinsing in a cold ice bath before baking them.

🧊 Storing and ♨️ reheating

This crispy Brussel sprouts recipe is delicious eaten hot or even cold. They can be stored once cooled and reheated to a crisp the following day!

Fridge- Transfer the leftover Brussel 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.

Reheating- The best way to reheat any leftover crispy Brussel sprouts is to oven bake them in a preheated oven at 350 degrees Fahrenheit for 4 to 5 mins or quickly toss them in a hot skillet with the sauce.

👪 Serving size

This longhorn Brussel sprouts recipe takes 15 minutes and provides enough servings for 4 people as a side dish or for 2 people as a snack. You can easily scale the recipe to make more, and they are great for preparing in advance.

After making these crispy Brussels sprouts, you will never look at Brussel sprouts with the same feeling! The sweet and spicy sauce is just finger-licking good, so much so that even kids love them, so if you have some sprouts in the pantry, give them a makeover with the Longhorn copycat recipe.

📋 Recipe

Longhorn Brussel Sprouts Recipe (15min Copycat)

This 15-minute copycat longhorn brussel sprouts recipe is packed with irrestible flavor. The brussel sprouts are tender yet still have a bite to them, loaded with sweet & spicy seasonings, and so delicious that you could eat them every day!

4.75 from 12 votes

Print Pin Rate Save

Course: Side Dish

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 124kcal

Author: Kim Grabinski

Ingredients

For Crispy Brussels Sprouts

1 lb brussels sprouts - 500 grams
2 tablespoon olive oil
1 teaspoon table salt

For the sauce

2 tablespoon butter melted
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon chipotle powder
½ teaspoon coarse sea salt
1 teaspoon red pepper flakes
1 teaspoon maple syrup
1 teaspoon honey

Instructions

Preheat the oven at 350° F (175°C)
Boil a large pot of water. Season the water with salt.
Peel any loose or discolored leaves from the brussel sprouts and remove the stems.
Quickly blanch the cleaned brussel sprouts for 2-3 minutes. Remove the sprouts and place them into a bowl. Cool for 5 minutes. Or ice bath quickly for 30 seconds. Lightly pat dry with paper towels
Slice the brussel sprouts in half and place them into a roasting tray. Toss them with olive oil.
Roast the brussel sprouts in the oven for 10-15 minutes or until golden brown and crispy.
In a small bowl combine melted butter, chili powder, paprika, chipotle seasoning, salt, red pepper flakes, honey and syrup and whisk with a fork.
Remove the tray from the oven and toss the sauce with the brussel sprouts.
Serve immediately.

Notes

Making the ice bath

Make an ice bath to instantly cool the blanched Brussel sprouts. The water must be freezing for this to work so that they cool instantly, and it helps the sprouts to crisp up better.

Blanching time

Nutrition

Longhorn Brussel Sprouts Recipe (15min Copycat) (2024)

FAQs

Why are restaurant brussel sprouts so good? ›

Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!

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Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Read On ›

Why won't my brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

Learn More Now ›

What is the trick with brussel sprouts? ›

The key is to start with a cold skillet.

Put the butter and olive oil into the cold skillet, turn the heat to high, and when your nose picks up the brown-butter smell and the butter starts turning golden brown, toss the ribbons of Brussels sprouts into the skillet. They'll come out crunchy and delicious.

Learn More ›

What gives brussel sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Get More Info Here ›

Should you cut brussel sprouts in half before cooking? ›

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

What happens if you don't wash brussel sprouts? ›

Fresh vegetables can pick up bacteria from the soil, water, or any surface they come in contact with (especially during transportation). It's important to properly wash your brussels sprouts before eating them to keep you or your loved ones from getting sick. Wash them with regular cold water or use a baking soda soak.

Learn More ›

Why boil brussel sprouts before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

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Are brussel sprouts better in the oven or stove? ›

America's Test Kitchen (What's Eating Dan YT link to avoid the ATK paywall) recommends skillet-roasting Brussels sprouts, though with enough oil that it's almost pan-frying. Serious Eats says to oven-roast at high heat in a sheet pan.

Should brussel sprouts be dry before roasting? ›

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp. Surface area is your friend!

Is it better to roast brussel sprouts whole or cut in half? ›

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

Keep Reading ›

How does Rachael Ray cook brussel sprouts? ›

Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

Read The Full Story ›

When not to use brussel sprouts? ›

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Why aren't brussel sprouts bitter anymore? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of Brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, Brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

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Why do restaurant vegetables taste better? ›

However, one reason that vegetables always taste better at a restaurant is that chefs there don't hold back on using oil to boost flavor. They often use oodles of butter, oil, or bacon fat to coat veggies fried on the stove and give them an umami appeal.

Read On ›

How do restaurants make broccoli taste so good? ›

How do restaurants make broccoli taste so good? As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.

Get More Info Here ›

How do you make vegetables taste like restaurant? ›

If you're sautéing leafy greens, try massaging them with salt to rid them of their bitter taste and to make them more digestible. Before you sauté your vegetable dish, try blanching the vegetables in salted water. This step will improve the taste by adding salt and removing the vegetal bitterness, says Country Living.

Discover More ›

Is it OK to eat Brussels sprouts everyday? ›

With all of these benefits, you may be wondering if it's okay to eat Brussels sprouts every single day. Rifkin's expert opinion is that it's safe to do so, but you also want to make sure you're eating other nutrient-rich foods too.