Longhorn Steakhouse Crispy Brussels Sprouts Recipe (2024)

FAQs

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!

5.49. Crispy Brussels Sprouts tossed with smoky honey butter.

It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.

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.

One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.

To guarantee great texture, do both! Trim and halve your brussels, then blanch and thoroughly dry them, and then roast at a high temperature until the outer leaves are starting to blacken. Moisture is the enemy of crispiness.

There are 310 calories in 1 serving of Longhorn Steakhouse Crispy Brussels Sprouts.

How many brussel sprouts per person for dinner? ›

I don't want to be left with sprouts! How many should I prepare? Whether you love them or loathe them, we recommend making 80g per person, that's 650g for eight people. If you end up with leftovers, try using them in this recipe from our cookery experts at Good Housekeeping.

Rewarm in the oven at 350°F for 5 or so minutes, until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute. TO FREEZE: Because they can become soggy, I don't recommend freezing roasted Brussels sprouts. However, if you end up with lots leftover, you certainly can freeze them.

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

Avoid mushy Brussels sprouts by making the most of your heat

Cooking your Brussels sprouts quickly will prevent them from releasing their characteristically foul odor and also ensure that they crisp up instead of turning mushy (via Kitchn). One way to do this is to also preheat your baking tray.

Not using enough oil.

We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.

The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts. Excessive nitrogen fertiliser is not implicated in loose sprout formation.

Any disdain you may harbor for Brussel Sprouts probably originated by eating them steamed or boiled. Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

Oil allows them to both brown and soften, achieving the perfect texture that's neither soggy nor dry. If you used oil but still ended up with dry Brussels sprouts, it's either because you used too little of it, or because you didn't give it enough time to take effect in the oven.