Longhorn Steakhouse Brussels Sprouts
These copycat Longhorn Steakhouse Brussel Sprouts are a delicious appetizer or side dish that is super easy to make. Crispy roasted sprouts tossed in a spicy sauce all made in 20 minutes are perfect for any occasion!
These tender and crispy roasted Brussels sprouts in a spicy chili glaze is sure to be a hit with everyone.
With a quick and easy prep time and a cook time of only 20 minutes, it’s the perfect recipe for busy weeknights.
Some may turn their nose up at these “baby cabbages” but these vegetables, are full of vitamin c and taste great. And even better in a sweet and spicy sauce.
Better yet, try them pickled! Also known as frog balls, LOL. Check out these other great copycat recipes like these Southwest egg rolls, and this Cheddar’s Painkiller cocktail.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Sprouts – Whole sprouts with the ends trimmed. Use fresh or raw sprouts because frozen ones won’t crisp up at all and will be very mushy.
- Spices – Chili powder (substitute Calabrian chili powder), paprika, chipotle powder, crushed red pepper flakes, and salt. If you don’t like the smoky flavor of the chipotle, substitute with regular paprika. When I tested the recipe, I tried a Calabrian chili paste and left out the red pepper flakes and some of the olive oil. The recipe tasted just as delicious!
For more insider tips, tricks, and a behind the scenes look, follow me on social media. Check us out on Pinterest, Facebook, Instagram, & X(Twitter).
How To Make Longhorn Brussel Sprouts Recipe
- Blanch the Brussels sprouts in a large pot of boiling water for 3-4 minutes, then transfer them to an ice bath to stop the cooking process.
- Cut them in half through the stem. Toss in a bowl with salt and olive oil.
- Spread them in a single layer on a prepared baking sheet and roast in the oven at 400F for 20-25 minutes or until golden brown and crispy.
- While the sprouts are roasting, prepare the glaze by combining the melted butter, chili powder, chipotle powder, paprika, salt, red pepper flakes, honey and syrup and whisk to combine.
- Once the sprouts are done, transfer them to a large bowl.
- Drizzle with the glaze and toss to coat. Serve hot and enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
These sprouts make a great side dish for so many things. I love them with a rotisserie chicken, pork chops, or over white rice for a vegetarian meal. Or with these smothered green beans for a veggie feast!
If they are a bit spicy for you, cool off with a salad.
As an appetizer, I like these along with some BBQ meatballs and a cheese tray.
Do you need to blanch the sprouts before you roast them?
This depends on the size of the sprout. Large ones I would definitely blanch them so they get cooked all the way through.
Roasting an already blanched brussel sprout helps them cook faster. This allows the center to get cooked before the outer leaves burn.
Just be sure to dunk them in a large pot of water with ice to stop the cooking or they will get too mushy.
How long do they last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat the leftovers, place them on a baking sheet and heat them in the oven at 350°F for 10-15 minutes or until they are heated through and crispy again.
Reheating leftover sprouts in the oven will help maintain their crispy texture. Avoid using the microwave as they will get soft and mushy. The honey and syrup in the sauce can also burn.
Can you freeze them?
While you can freeze roasted Brussels sprouts, I don’t recommend it. Once you thaw them they can become mushy.
If you do decide to freeze the roasted sprouts, let them cool completely and skip tossing them in the glaze.
Transfer them to an airtight container or freezer bag and freeze for up to 3-4 months.
When you’re ready to eat them, thaw them in the fridge overnight and reheat them in the oven until crispy. Toss in the spicy glaze and enjoy.
What can I substitute for the Calabrian chili rub?
Calabrian chili is a type of spicy pepper that is sometimes hard to find. If you can’t find the Calabrian chili powder or don’t have it on hand, try any of these substitutions.
- Sriracha sauce
- Harissa
- Chopped cherry peppers
How do you get brussels sprouts crispy?
- Cut them in half: Cutting the sprouts in half and make sure they are all roughly the same size. This is the best way for them to cook more evenly.
- Blanch them: Blanching them briefly in boiling water helps to remove excess moisture and helps them get crispy. Dunking them into ice water stops the cooking process. This also keep them bright green.
- Dry them thoroughly: After blanching the sprouts, it’s important to dry them thoroughly to remove any excess moisture. Use a clean kitchen towel or paper towels to pat them dry.
- Roast them at high heat: Roasting at a high temperature (400°F or higher) in a preheated oven helps to crisp up the outside while keeping the inside tender. Make sure to spread the sprouts out in a single layer on the baking sheet so that they roast evenly.
- Use oil and salt: Tossing them in oil and salt before roasting helps to enhance their flavor and get them crispy. Don’t use too much oil, you just need a light coating.
Recipe Variations
If you are not up for the spicy glaze, try any of these combinations:
- Balsamic Glaze: Instead of the chili and honey glaze in the original recipe, you can try tossing the roasted Brussels sprouts in a balsamic glaze made with balsamic vinegar, honey, garlic, and olive oil.
- Parmesan Cheese: After roasting the Brussels sprouts, sprinkle them with grated Parmesan cheese and return them to the oven for a few minutes to melt the cheese.
- Bacon: Add cooked bacon pieces to the roasted Brussels sprouts before serving for an extra boost of flavor and texture.
- Lemon and Garlic: Toss the roasted Brussels sprouts with lemon zest, minced garlic, and olive oil for a bright and fresh flavor.
- Pecans and Cranberries: After roasting the Brussels sprouts, add toasted pecans and dried cranberries for a sweet and nutty twist.
- Sesame and Soy Sauce: Toss the roasted Brussels sprouts with sesame oil, soy sauce, and sesame seeds for an Asian-inspired flavor.
Tapas Tips & Tricks
- Great for using leftover brussels sprouts. Especially if you only have a few.
- Substitute the spices and oil in the glaze and use a Calabrian chili paste.
- Line the baking tray with aluminum foil or parchment paper to prevent sticking.
- Want some garlic flavor? Add minced garlic or garlic powder.
- Make these crispy brussels sprouts in an air fryer. Just be sure to spread in an even layer in the air fryer basket. Of course, you can always deep fry if you prefer.
If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!
Looking for a quick and easy way to spice up your side dish game? Try this delicious Longhorn Steakhouse crispy brussels sprouts recipe. Gluten-free and perfect for any occasion!
Longhorn Brussel Sprouts
Ingredients
Sprouts
- 1 pound brussels sprouts trimmed
- 1 tablespoon olive oil
- 2 teaspoon salt
Glaze
- 1/2 cup melted butter unsalted
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoon maple syrup
- 1/4 cup honey
Instructions
- In a large pot of boiling water, blanch the sprouts for 3-4 minutes.
- Remove and place in an ice bath for 1 minute to stop the cooking process.
- Remove, pat dry, and cut in half through the stem.
- Preheat oven to 400F. Prepare a baking sheet with aluminum foil.
- Toss the blanched sprouts in the olive oil and salt.
- Spread in an even layer and roast in the oven for 20-25 minutes or until crispy.
- Remove and place in a bowl.
- While the sprouts are roasting, make the glaze.
- In a small bowl, combine the glaze ingredients.
- When the sprouts are done, place them in a bowl and drizzle with glaze.
- Toss to coat. Serve hot.
Notes
- Great for using leftover brussel sprouts.
- Substitute the spices and oil in the glaze and use a Calabrian chili paste.
- Line the baking tray with aluminum foil or parchment paper to prevent sticking.
- Want som garlic flavor? Add minced garlic or garlic powder.
- Don’t feel like roasting the sprouts? Make the glaze and toss your crispy sprouts after deep frying.
- Make these crispy brussels sprouts in an air fryer. Just be sure to spread in an even layer in the air fryer basket.
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This is far from the recipe . I run a location and know the recipe .Though this does sound good.
I’m open for tips to make it closer to the one you know.