Longhorn Steakhouse Brussels Sprouts

These copycat Longhorn Steakhouse Brussel Sprouts are an easy recipe for a delicious appetizer or side dish. Crispy roasted sprouts tossed in a spicy sauce all made in 20 minutes are perfect for any occasion!

Longhorn Brussel Sprouts Recipe

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, he he.

Are these a side dish or an appetizer?

Longhorn Brussels Sprouts can be served as a side dish or as an appetizer, depending on the occasion.

As a side dish, they would pair well with a variety of main courses, such as roasted or grilled meats or fish, rice bowls, or mixed green salads.

As an appetizer, you could serve the Brussels sprouts on a platter with toothpicks or small forks for easy snacking. They could be a great addition to a party or gathering menu.

In either case, it’s easy to double the recipe or make a have batch depending on how hungry you are.

Make this appetizer or delicious side dish in less than 20 minutes!

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Ingredients Needed

Sprouts – Whole sprouts with the ends trimmed.

Spices – Chili powder (substitute Calabrian chili powder), paprika, chipotle powder, crushed red pepper flakes, salt.

Sweetener – Honey, maple syrup.

Pantry staples – Olive oil, unsalted butter.

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How to Make Longhorn Brussel Sprouts

First: 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.

Second: Toss the sprouts in olive oil and salt, then 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.

Third: While the sprouts are roasting, prepare the glaze by combining in a small bowl the melted butter, chili powder, chipotle powder, paprika, salt, red pepper flakes, honey and syrup and whisk to combine.

Fourth: Once the sprouts are done, transfer them to a large bowl and drizzle with the glaze. Toss to coat. Serve the Longhorn Brussels Sprouts hot and enjoy!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

What would you serve with these?

These copycat Longhorn brussels sprouts can make a great side dish for so many dishes. I would serve these 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, cool off with a mixed green salad and tangy vinaigrette dressing.

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 can help reduce the cooking time. 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 the leftovers last?

Leftover Longhorn Steakhouse Brussels Sprouts can be stored in an airtight container in the refrigerator for up to 3-4 days.

To reheat the leftovers, place them on a rimmed baking sheet and heat them in the oven at 350°F (175°C) 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 has a unique flavor and is often used in Italian cuisine. If you can’t find the Calabrian chili powder or don’t have it on hand, try 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.

What are some variations on this recipe?

If you are not up for the spicy glaze, try any of these combinations:

1. 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.
2. 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.
3. Bacon: Add cooked bacon pieces to the roasted Brussels sprouts before serving for an extra boost of flavor and texture.
4. Lemon and Garlic: Toss the roasted Brussels sprouts with lemon zest, minced garlic, and olive oil for a bright and fresh flavor.
5. Pecans and Cranberries: After roasting the Brussels sprouts, add toasted pecans and dried cranberries for a sweet and nutty twist.
6. 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 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.

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Looking for a quick and easy way to spice up your side dish game? Try this delicious Longhorn Steakhouse Brussel Sprouts Recipe with a Calabrian chili glaze. Gluten-free and perfect for any occasion!

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