Longhorn Steakhouse Crispy Brussels Sprouts Recipe – Tender on the inside and perfectly crispy at the edges, this copycat of the popular steakhouse side pairs a subtle sweetness with a touch of heat. Quick to prepare and full of flavor, it’s a great side or appetizer any time of year. Ready in under 30 minutes.
These Brussels sprouts go beautifully with roast chicken, prime rib, pan-seared steak, or simple mashed potatoes. They also make a festive addition to holiday menus or weeknight dinners.
Copycat Longhorn Steakhouse Brussels Sprouts
This Longhorn Steakhouse–style Brussels sprouts recipe is beloved for a reason. The roasting technique creates caramelized, crunchy edges while the simple sweet-and-spicy butter glaze keeps every bite satisfying. If you thought Brussels sprouts were bland or mushy, this version will likely change your mind.
Originally unfamiliar with Brussels sprouts, I discovered them roasted and caramelized at a Thanksgiving celebration and immediately enjoyed them. This recipe captures that same balance of texture and flavor with easy, accessible ingredients.
The Best Crispy Brussels Sprouts Recipe
To get Brussels sprouts that are crisp on the outside and soft inside, the technique is important: blanch briefly, dry thoroughly, halve, toss with oil, and roast at high heat so the edges caramelize. A quick glaze of butter, chili powder, smoked paprika, and a little sweetener finishes them with a savory-sweet kick.
Simple Ingredients
This recipe uses a short ingredient list and straightforward pantry spices. Fresh Brussels sprouts are essential for the best texture—avoid frozen if you want crisp edges. Good butter and a touch of maple syrup and honey lift the flavor.
Crispy Brussels Sprouts
- 1 lb brussels sprouts, cleaned
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
Sauce
- 2 tablespoons butter, melted
- ½ teaspoon chili powder (or Calabrian chili powder)
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 1 teaspoon red pepper flakes
- 1 teaspoon maple syrup
- 1 teaspoon honey
See the instructions below for step-by-step preparation.
How to Make Longhorn Steakhouse Crispy Brussels Sprouts
This copycat Longhorn Steakhouse recipe is quick and straightforward. Follow these steps for evenly cooked, crispy sprouts with a sticky, flavorful glaze.
Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil and lightly grease it with butter or cooking spray. Bring a large pot of salted water to a boil.
Step 2: Trim the sprouts: remove any damaged outer leaves and cut off the stem ends. Blanch the sprouts in the boiling water for 5–7 minutes, until just fork-tender. Drain and let cool for a few minutes—an ice bath for 30 seconds speeds cooling. Pat them dry thoroughly with paper towels.
Step 3: Cut each sprout in half so the glaze reaches the interior and the cut sides can caramelize.
Step 4: Toss the halved sprouts with olive oil and sea salt. Spread them cut-side down on the prepared baking sheet and roast for 20–25 minutes, stirring once halfway through, until the edges are golden and crisp.
Step 5: While the sprouts roast, whisk together the sauce: melted butter, chili powder, smoked paprika, sea salt, red pepper flakes, maple syrup, and honey until smooth.
Step 6: Remove the tray from the oven and immediately toss the hot, crispy sprouts with the prepared sauce so it coats each piece. Transfer to a platter, add a final sprinkle of flaky sea salt if desired, and serve hot.
Variations
This recipe is very adaptable. Adjust the glaze and add toppings to suit your taste:
- Milder: Reduce or omit red pepper flakes for less heat.
- Cheesy: Sprinkle freshly grated Parmesan over the sprouts after glazing for a savory finish.
- Other vegetables: Use the same sauce and method with cauliflower, carrots, or Brussels sprouts mixed with halved baby potatoes.
What to Serve With These Crispy Brussels Sprouts
These sprouts pair well with roasted or grilled proteins and many classic sides. Try them alongside roast chicken, a seared steak, pork chops, a light citrus fennel salad, or creamy mashed potatoes. Finish the meal with a simple dessert for a complete menu.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days. Keep the sauce separate if possible and recoat after reheating.
Freezer: You can freeze roasted sprouts in a freezer-safe container for up to 3 months, though the texture may be slightly softer after thawing. Prepare fresh glaze to toss with them after reheating.
Reheating
The best way to reheat crispy Brussels sprouts is in the oven or a hot skillet to restore some crunch: bake at 350°F (175°C) for 4–6 minutes or sauté briefly in a hot pan. Microwaving for 1–2 minutes is possible but will soften the crispiness. Add a little extra glaze after reheating to refresh the flavor.
FAQ
How do you get Brussels sprouts crispy?
Roasting at a high oven temperature and making sure sprouts are thoroughly dried before roasting are key. Use a greased baking sheet or aluminum foil; avoid parchment paper, which can cause steaming rather than browning.
Should you blanch Brussels sprouts before roasting?
Blanching briefly helps make the interior tender while still allowing the exterior to crisp and caramelize during roasting. It’s optional but recommended for the best texture contrast.
Nutrition (approx.)
- Calories: 174 kcal
- Carbohydrates: 13 g
- Protein: 4 g
- Fat: 13 g
- Fiber: 5 g
- Vitamin C: 96 mg
Nutrition information is an approximation and will vary depending on ingredient brands and portion sizes.
Final Notes
This Longhorn Steakhouse–style crispy Brussels sprouts recipe is a fast, flavorful side that balances sweet and spicy notes with crunchy, caramelized edges. It’s easy to scale, forgiving to tweak, and a reliable crowd-pleaser for weeknights and holidays alike. Enjoy!