Longhorn Brussel Sprouts

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

Rate me!

Print Pin

Course: Best Tapas and Appetizers

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

Equipment

Ingredients

Sprouts

1 pound brussels sprouts trimmed
1 tablespoon olive oil
2 teaspoon salt

Glaze

½ cup melted butter unsalted
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon chipotle powder
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons maple syrup
¼ 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