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Longhorn Steakhouse Crispy Brussel Sprouts

Crispy Longhorn Steakhouse Brussels Sprouts You'll Crave

This copycat recipe for Longhorn Steakhouse Crispy Brussels Sprouts combines sweet and spicy flavors for a quick, impressive side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brussels Sprouts
  • 1 pound Brussels Sprouts Fresh, for crispy texture
  • 1 teaspoon Sea Salt Adjust to taste
For the Roasting
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with melted butter or avocado oil
  • 1 tablespoon Melted Butter Can use non-dairy alternative for vegan
For the Seasoning
  • 1 teaspoon Chili Powder For heat; smoked paprika can be used
  • 1 teaspoon Smoked Paprika For smokiness
  • 1/2 teaspoon Red Pepper Flakes Adjust to spice preference
For the Sweetness
  • 2 tablespoons Maple Syrup Can substitute with honey
  • 1 tablespoon Honey Natural sweetener

Equipment

  • Oven
  • Baking sheet
  • Large bowl
  • Aluminum foil
  • Pot for boiling

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with aluminum foil and lightly grease it.
  3. Trim the Brussels sprouts, slice them in half, and boil in salted water for 5 to 7 minutes. Transfer to an ice bath and pat dry.
  4. Toss the Brussels sprouts with olive oil and sea salt, then arrange on the baking sheet cut-side down. Roast for 20 to 25 minutes, flipping halfway.
  5. Prepare the sauce by mixing melted butter, chili powder, smoked paprika, sea salt, red pepper flakes, maple syrup, and honey.
  6. Once roasted, toss Brussels sprouts in the sauce and serve hot.

Nutrition

Serving: 1servingCalories: 170kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 100IUVitamin C: 120mgCalcium: 50mgIron: 1mg

Notes

Choose fresh, firm Brussels sprouts for the best results and ensure they are completely dry before roasting for maximum crispiness.

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