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Longhorn Steakhouse has the most amazing Spicy Crispy Brussels Sprouts and I’m going to share with you an amazing copycat recipe that makes them EVEN BETTER at home!
These are the best Brussels sprouts! They are so crispy and then they’re tossed in sweet & spicy sauce you’re going to want to pour on everything!
Brussels sprouts really are mini-cabbages that are packed with a nutritious punch! This super healthy food is low in calories and sugar but high in vitamins and minerals like Vitamin C, Calcium & Potassium!
Cruciferous vegetables can help stave off cancer. If you’re a fan of Big Bang Theory – you’ll know that they might also give you a little gas (haha) – I ate a whole pound of them though with no after effects!
What’s in Longhorn’s Crispy Brussel Sprouts Recipe?
Longhorn Steakhouse Brussel sprouts recipe uses a Calabrian chili powder but guess what – most of us don’t have that in our kitchen pantry! So I made a slight variation that still gives you a smoky sweet sauce with the same flavor – but using ingredients you already have!
Here’s what you’ll need:
- Brussel Sprouts
- Salt
- Melted butter
- Chili powder
- Smoked paprika – this gives it that smoky flavor that the Calabrian chili rub adds
- Chipotle chili powder– I find this to be much easier to find and work with than the canned chipotle in adobo
- Red pepper flakes
- Maple syrup
- Honey
How do you make Crispy Brussels Sprouts?
While you’re sprouts are roasting, you can make up this quick sweet & spicy sauce in no time! Next time – I’m making roast chicken or salmon at the same time – the heavenly flavors in this sauce would be a perfect match with either!
Here’s how to make this Longhorn Steakhouse recipe:
- Preheat oven to 400
- Bring a large saucepan of water to a boil and add Brussels sprouts. Turn heat to simmer and simmer sprouts for 4 minutes.
- Using a strainer – drain Brussels sprouts completely.
- Place Brussels sprouts in an ice bath quickly for 30 seconds
- Remove and place on cutting board. Lightly pat dry with paper towels
- Slice brussels sprouts in half length-wise and place them into a rimmed baking tray
- Be sure to keep the leaves that fall off – they get super crispy!
- You can line the sheet pan with aluminum foil if you like
- Sprinkle all sprouts lightly with olive oil.
- Roast brussel sprouts in the oven for 25 minutes or until golden brown and crispy.
- While sprouts are roasting, melt butter.
- In a small bowl combine melted butter, chili powder, paprika, chipotle seasoning, salt, red pepper flakes, honey and syrup and whisk with a fork
- You can put this together in a small sauce pan on the stovetop over medium heat – but I just microwaved the butter in a pint jar and then mixed in the rest of the ingredients
- Remove sprouts from the oven
- Place brussel sprouts in a large bowl and drizzle with sauce
Why won’t my Brussels sprouts get crispy?
You probably aren’t roasting your sprouts at a high enough temperature or not close enough to the heat. Get your tray closer to the heat element and or turn the heat up 25-50 degrees. You could also broil them ON LOW for 2-3 minutes before you take them out. But watch the broil setting – it can burn quick.
Should I blanche Brussels sprouts before roasting them?
Blanching is typically done when you’re freezing vegetables to cook them later – but in this case it’s a very helpful cooking technique! Brussels sprouts are pretty hard little guys – and cooking them long enough so they’re crispy on the outside and tender on the inside can give you a pan full of burned Brussels sprouts!
The best way to avoid this is by blanching your brussel sprouts. Blanching par-cooks your sprouts so they’re done much quicker when roasting. That way you’ll get that perfect crispy texture of the Longhorn brussel sprouts!
How do you store and reheat leftovers?
Roasted brussels sprouts are a great side and a pound usually makes enough for 2-3 people – unless you’re me and decide to eat the whole pound at once all by yourself! If you do have leftover brussel sprouts, store in an airtight container and refrigerate up to a week – or freeze up to three months. Reheat in the air fryer for 3 minutes at 350 degrees.
More Steakhouse Side Dishes
This is one great side dish – perfect for a holiday dinner! I’m a big fan of Longhorn Steakhouse – and Outback – and Texas Roadhouse – and all the rest!! They all have delicious side dishes for every family dinner. Here are my favorites:
- Smoked Green Beans with Bacon
- Copycat Olive Garden Stuffed Mushrooms
Longhorn Steakhouse Recipes
- Parmesan Crusted Chicken
- Classic Beef Teriyaki Skewers
- Grilled Lime Shrimp
Longhorn Steakhouse Crispy Brussel Sprout Recipe
Longhorn Steakhouse has the most amazing Spicy Crispy Brussels Sprouts and I'm going to share with you an amazing copycat recipe that makes them EVEN BETTER at home!
4.30 from 169 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 2 people
Calories 305 kcal
Ingredients
- 1 lb brussels sprouts
- 1 tbsp table salt
- 1-2 tbsp olive oil
- 2 tbsp butter melted
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle chili powder
- 1/2 tsp coarse sea salt
- 1/2 tsp red pepper flakes
- 1 tsp maple syrup
- 1 tbsp honey
Instructions
Preheat oven to 400
Bring a large saucepan of water to a boil and add Brussels sprouts. Turn heat to simmer and simmer sprouts for 4 minutes.
1 lb brussels sprouts, 1 tbsp table salt
Using a strainer – drain Brussels sprouts completely.
Place Brussels sprouts in an ice bath quickly for 30 seconds
Remove and place on cutting board. Lightly pat dry with paper towels
Slice brussels sprouts in half length-wise and place them into a rimmed baking tray
Be sure to keep the leaves that fall off – they get super crispy!
You can line the sheet pan with aluminum foil if you like
Sprinkle all sprouts lightly with olive oil.
1-2 tbsp olive oil
Roast brussel sprouts in the oven for 25 minutes or until golden brown and crispy.
While sprouts are roasting, melt butter.
2 tbsp butter
In a small bowl combine melted butter, chili powder, paprika, chipotle seasoning, salt, red pepper flakes, honey and syrup and whisk with a fork
1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp chipotle chili powder, 1/2 tsp coarse sea salt, 1/2 tsp red pepper flakes, 1 tsp maple syrup, 1 tbsp honey
Remove sprouts from the oven
Place brussels sprouts in a large bowl. Drizzle sauce over sprouts and toss lightly
Video
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 0.5lbCalories: 305kcalCarbohydrates: 32.4gProtein: 8.1gFat: 19.6gSaturated Fat: 8.6gCholesterol: 31mgSodium: 626mgPotassium: 931mgFiber: 9.1gSugar: 15.7gCalcium: 87mgIron: 3mg
Keyword brussels sprouts, copycat, side, steakhouse, vegetables
Tried this recipe?Let us know how it was!
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Comments
Elaine says
Another magical way to cook brussel sprout.. Ooooh, so yummy!Reply
Linda says
I knew I had to try these as soon as you said they’re like Longhorns! These little sweet babies did indeed taste like Longhorns and I think you’re right – they’re better!I had them with salmon and then tossed the leftovers with salad for lunch the next day. Yeah, I didn’t eat a pound although I could have! lol Thanks, this recipe is def a keeper!
Reply
Claudia Lamascolo says
Wow we love this place and haven’t tried theirs but these were fantastic and I guess I wont have to wonder what theirs is like I am sure these are better!Reply
Liz C says
What a fabulously easy and delicious recipe this turned out to be. I have such picky toddlers and I have been trying to introduce more veggies to them. They actually loved this recipe so much they asked for more brussels. That’s right MORE VEGGIES! This sweet and savory recipe is going on repeat in our house!Reply
Michelle says
Love the sauce these are coated in and the brussels sprouts are perfectly crispReply
FoodHussy says
I’m so glad you liked it!
Lynn says
These were fantatic! I didn’t use the chipotle chile powder it was, too expensive at my store. The sprouts were still great. Thank you, this will be my go to recipeReply
FoodHussy says
you can also use the canned chipotle in adobo – but i just find i only need such a small amount – then i don’t use the rest of the can! but glad you liked them!!! you can always just use regular chili powder. 🙂
tara says
these were amazing. my tip for leftover canned chipotles is to freeze them flat in a bag. then i can just break off a hunk next time i need them.Reply
FoodHussy says
glad you liked them!!!
Bobbe Anderson says
I’ll have to remember your tip. I’d been using ice cube trays to freeze sauteed onions, peppers and stuff that would be lovely in other dishes, but some times there isn’t tray available, and there’s always a ziplock bag!! (Yes, I would put the frozen veggie cubes in a plastic bag for later.)
Lisa says
These sprouts are absolutely mouthwatering!!! I’m making them again tonight!!Reply
FoodHussy says
Glad you liked them!
Andrea says
This recipe is amazing! I’ve made these several times and I always double up on it since they’re gobbled down so fast.Reply
FoodHussy says
that’s great!!! thanks for sharing!
Debbie says
Great recipe. I don’t ever eat brussel sprouts but i tried your recipe & i now love them
ThankyouReply
FoodHussy says
Glad you liked it!!!
Pam says
Made these tonight and even hubby loved them. I used honey but then sugar free syrup to help keep them from being as sweet. Will definitely make again!Reply
Cheryl says
I have yet to find a way of cooking brusssl sprouts myself that I like. Currently eating Longhorns for the first time. DELICIOUS 😋
DEFINITELY going to try your recipe at home. Have you tried frying them in air fryer? Does grilling have same affect?Hate turning on oven in the summer.Reply
FoodHussy says
I have a separate recipe for air fryer brussels sprouts – you could do this same recipe in the air fryer for sure – you would just need to do it in a baking dish to hold the sauce
Donna Peretic says
I made this recipe today for a crowd of around 60 people and everyone loved it! One man said (before he knew it) “This tastes just like Longhorn’s Brussels sprouts.” So the copycat recipe is spot on! Thank you for sharing!Reply
Sonia says
PRAISE THE LORD! I LOVE THIS RECIPE.THANK YOU!!!Reply
FoodHussy says
Hahaha – best comment ever! I’m using that in an email!
Cyndi says
do you know if this can be done in an air fryer
Reply
FoodHussy says
Yes for sure!!! Here’s my AF brussels sprouts recipe – just use the sauce from longhorn recipe and toss! https://www.thefoodhussy.com/recipe-crispy-air-fryer-brussels-sprouts/
Kim says
Can you explain why we need to boil them first if they are going to be roasted for 25 mins. Can’t the boiling process be skipped?
Reply
FoodHussy says
You’re just blanching them and it speeds up the roasting process. Otherwise you’d have to roast them for 40 minutes++
Pam says
I had the brussels sprouts at Longhorn and loved them so much I searched the internet for a recipe! I found yours and I HAVE to make it when I get a craving! It’s so delicious! Thank you for this delightful recipe!Reply
FoodHussy says
aw thanks!
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