Best Crispy Brussels Sprouts Recipe (Longhorn Copycat)
Ever ordered Brussels sprouts at Longhorn Steakhouse and immediately wondered why they never come out like that at home? They’re not just good, they’re addictive. Perfectly crispy on the outside, tender in the center, and coated in that irresistible sweet-and-spicy glaze that somehow makes you forget you’re eating vegetables.
It’s the kind of appetizer you’d be happy with eating all on its own. But the issue is, most homemade versions fall flat, whether that’s from the sprouts coming out soggy instead of crispy or the sauce being a bit too boring. So what’s the difference?
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The secret lies in a few simple techniques that most recipes don’t teach you. Things like how you prep the sprouts and when you add the glaze make all the difference for this appetizer.
In the world of fancy restaurants and top-notch chefs, one would hardly expect a recipe as simple and homely as the Longhorn Steakhouse Crispy Brussels sprouts to stand out. However, it does, owing to its crunch, flavor, and simplicity.
In this article, you’re going to learn how to recreate that exact Longhorn Steakhouse texture and flavor at home. And once you get it right, you might never order them at the restaurant again.
What Makes This a Longhorn Copycat Version?
What makes this a true Longhorn-style copycat isn’t just the ingredient list, but also the combination of texture, flavors, and cooking technique that brings together the whole experience you’d expect from the restaurant.
At Longhorn, their Brussels sprouts stand out for their caramelized, crispy leaves that crunch like a chip but are super tender in the center. It’s the perfect texture contrast.
Then, they’ve got the sweet-and-spicy flavor balance. The Brussels sprouts are coated in a sweet glaze with a kick of heat, just the right balance to keep you wanting more.
This recipe focuses on controlling moisture to create crispy yet tender Brussels sprouts, and on the perfect combination of flavors in the glaze to replicate the addictive flavor the restaurant always serves.
Key Ingredients & Substitutes
The beauty of this recipe is that it uses simple, accessible ingredients, but each one plays a specific role in bringing that classic restaurant flavor to your dinner table.
- Brussels Sprouts: Fresh, bright green Brussels sprouts are best! You can use frozen if that’s all you can find, but expect less crispiness since they have a lot of moisture. Thaw them completely, then pat them very dry.
- Olive Oil: You can also use avocado oil, which has a neutral flavor and a high smoke point.
- Sea Salt: Essential for enhancing the flavor in layers.
- Butter: Creates a rich, silky glaze. Can be substituted for a non-dairy butter.
- Honey: I would not recommend substituting honey, as its thick texture and sweetness give this sweet-and-spicy dish its classic signature flavor.
- Maple Syrup: Adds a deeper, richer sweetness, but it can be substituted for brown sugar.
- Chili Powder: Can be adjusted to your preference.
- Smoked Paprika
- Garlic Powder
- Red Pepper Flakes: Use more or less to your preferred level of spicy.
- Black Pepper
Measurements for each ingredient, along with instructions for making Longhorn Copycat Sweet-and-Spicy Brussels Sprouts, are in the printable recipe card below.
Printable Sweet-and-Spicy Brussels Sprouts Recipe Card
Ingredients
- 1 lb Brussels sprouts, fresh not frozen
- 2 tbsp olive oil
- 4 tsp sea salt, divided
- 2 tbsp butter, melted
- 2 tbsp honey
- 1 tsp maple syrup
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp red pepper flakes
- ¼ tsp fresh cracked black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and set aside.
- Fill a large pot with water. Add 2 tsp of salt and bring to a boil.
- Trim the stems from the Brussels sprouts and remove and yellow or brown outer leaves.
- Fill a large bowl with ice water and set aside.
- When the water is boiling, add the Brussels sprouts and cook for 3-4 minutes (this is blanching).
- Drain the Brussels sprouts well and place them in the bowl of ice water to immediately stop the cooking process. Let them cool off for 1 minute.
- Drain the Brussels sprouts and dry them off with a clean kitchen towel or paper towels to remove any excess moisture. Slice them in half.
- Toss the halved Brussels sprouts with olive oil and 1 tsp salt.
- Spread them in a single layer on the baking tray and bake for 20-25 minutes, or until golden brown and crispy.
- While the Brussels sprouts are baking, prepare the glaze: Add the melted butter, honey, and maple syrup to a large bowl and whisk to combine. Add 1 tsp salt, the chili powder, smoked paprika, garlic powder, red pepper flakes, and black pepper to the bowl and whisk to combine.
- When the Brussels sprouts are done, add them to the bowl with the glaze and toss to evenly coat. Serve warm.
Notes
- Thoroughly dry the Brussels sprouts before baking to achieve maximum crispiness.
The Secret to Ultra Crispy Brussels Sprouts
If your Brussels sprouts have ever turned out soggy or steamed, this is the section with the secrets to fix everything. Crispy sprouts result from controlling moisture, heat, and airflow.
Dry Them Thoroughly
Water is the enemy of crispiness. After washing the Brussels sprouts, pat them completely dry with a clean kitchen towel or paper towel. Let them air-dry if needed until you are ready to use them. Even small amounts of moisture will cause the sprouts to steam rather than roast.
Don’t Overcrowd the Pan
This is the number one mistake that will cause soggy Brussels sprouts. If you overcrowd the pan, the steam that escapes from the veggies gets trapped, causing them to soften rather than crisp. Leave space between each Brussels sprout and use two pans if needed.
Use High Heat
Lower oven temperatures won’t give you proper caramelization or crisp edges. High heat (400-425ºF) is needed to help with faster evaporation and better browning.
Add the Sauce After Roasting
Adding the sauce before roasting adds moisture to the Brussels sprouts and prevents them from crisping up. Roast them first, them toss then in the glaze at the end. This allows you to get the best of both worlds, a fresh, saucy glaze coating crispy sprouts.
Copycat Recipe Step-by-Step Instructions
This step-by-step recipe makes it easy to get these Brussels sprouts just right every time.
Step 1: Prepare
Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper or aluminum foil, then set it aside.
Step 2: Blanch the Brussels Sprouts
Fill a large pot with water and 2 tsp of salt. Bring it to a boil.
Trim any tough stems from 1 lb of Brussels sprouts and remove any yellow or brown outer leaves.
Fill a large bowl with ice water and set aside.
When the water is boiling, add the Brussels sprouts and cook for 3-4 minutes. Drain the sprouts and place them in a bowl of ice water for about 1 minute to stop the cooking process.
Dry them thoroughly with paper towels and slice them in half.
Step 3: Cook the Sprouts
Toss the halved Brussels sprouts with 2 tbsp olive oil and 1 tsp of salt. Spread them in a single layer on the baking tray without overcrowding the pan. Bake for 20-25 minutes, or until golden brown and crispy.
Step 4: Make the Glaze
While the Brussels sprouts are baking, prepare the glaze. Add 2 tbsp melted butter, 2 tbsp honey, and 1 tsp maple syrup to a large bowl. Whisk to combine. Add the seasonings: 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp red pepper flakes, and 1/4 tsp black pepper. Whisk to combine.
Step 5: Coat the Brussels Sprouts
When the Brussels sprouts are done, add them to the bowl with the glaze and toss to evenly coat. Serve them warm with your favorite pairings (see my favorite ways to serve them below), and enjoy!
Blanching vs Roasting: What Actually Works?
Many recipes call for blanching Brussels sprouts before roasting. Is it worth it? Do you need to? Let’s break it down.
Blanching is a great cooking technique, especially useful for tough vegetables like Brussels sprouts. Blanching is the process of cooking something in boiling water for a very brief time before plunging it into ice water to stop further cooking.
The process of blanching brightens foods, helping retain color and flavor. Also, it softens foods because they are partially cooked during blanching, so it is a great time-saver. This means the Brussels sprouts will need far less time in the oven for roasting. The only real downside to this cooking method is that it adds a lot of moisture to the Brussels sprouts, so you need to take extra care to dry them thoroughly to achieve that crispiness in the oven.
Can you roast the Brussels sprouts without blanching them first? Absolutely. While this is a simpler process, it can take longer, as Brussels sprouts need more time to roast in the oven and fully cook through.
Blanching is an excellent cooking skill to understand and use in the kitchen, and trying it out with this Brussels sprouts recipe is a great way to get started. The video below from Martha Stewart shows this simple, useful cooking technique in just one minute. Check it out and feel confident going into cooking!
Variations: Air Fryer, Vegan, Extra Crispy
There are a few ways to vary this recipe to suit your lifestyle. Let’s dive into it.
Air Fryer Cooking
The air fryer can be a super convenient (and often faster) way to cook vegetables. To make these Brussels sprouts in the air fryer, set the air fryer to 375-400ºF. Prepare the Brussels sprouts in the same way: blanch, dry, and season. Then cook them in the air fryer for about 12-15 minutes, shaking the basket halfway through. This is a faster method that delivers the same delicious, crispy results.
As most air fryers are quite small, be sure not to overcrowd the tray. Bake the Brussels sprouts in multiple batches as needed to not overcrowd the pan.
Vegan Version
This recipe is easy enough to make vegan with a few simple swaps.
- Use vegan butter in place of the butter.
- Swap the honey for agave or more maple syrup.
Extra Crispy Finish
For maximum crunch from this recipe, set the oven to broil in the last few minutes of cooking. This will really roast the outer leaves of the Brussels sprouts. Keep an eye on them as it will only take a couple of minutes, and they can go from crispy to burnt very quickly!
What to Serve With These Brussels Sprouts
These sprouts can be the starting point for a full, delicious meal.
- Serve them up like a steakhouse alongside a ribeye or sirloin steak, and garlic mashed potatoes.
- For lighter options, pair them with grilled chicken, salmon, or quinoa bowls.
- Turn it into the ultimate comfort meal alongside mac and cheese, roasted chicken, or your favorite pasta dish.
- Prepare it for the holidays! It fits in perfectly alongside any dinner spread.
Storage & Reheating Tips
To keep these Brussels sprouts, store leftovers in an airtight container in the fridge. They are best within 2-3 days.
To reheat them, the oven or an air fryer is best for restoring that crispy texture. Heat them at 375ºF for about 10 minutes in the oven and around 5 minutes in the air fryer. Avoid reheating them in the microwave, as this will make them soggy.
Tip: Save yourself some time and prep the sprouts in advance. You can blanch, dry, and cut the Brussels sprouts a day in advance. All that’s left to do is roast and toss them in the sauce! This also gives them extra time to dry out in the fridge, which helps achieve that crispiness.
Longhorn Brussels Sprouts Copycat FAQs
Getting Brussels sprouts to cook up just the way you want them can be a challenge; that’s why we’ve covered some more common questions here. For more questions, drop them in the comments section below.
Why Are My Brussels Sprouts Soggy?
Soggy Brussels sprouts are the biggest challenge most cooks face. This usually comes from excess moisture or overcrowding the pan. Make sure they’re completely dry before roasting and spaced out enough so they roast rather than steam. Cook the Brussels sprouts on two separate trays or in batches if needed to avoid overcrowding the pan.
Can I Use Frozen Brussels Sprouts?
You can use frozen Brussels sprouts, but they won’t get quite as crispy as fresh. Be sure to thaw them fully and pat them very dry before roasting to remove as much excess moisture as possible.
What Oil is Best for Roasting?
Olive oil is a great all-around choice for both flavor and browning. If you want extra crispiness at higher temperatures, avocado oil is an excellent alternative. It has a neutral flavor and a higher smoke point than olive oil, so it can withstand higher oven temperatures for longer periods.
Can I Make These Ahead of Time?
You can prep the Brussels sprouts in advance, but they’re best roasted fresh. To save yourself some time on the day of, you can blanch and chop the Brussels sprouts the day before and even make the sauce. On the day of, roast the sprouts and reheat the sauce for a time-saver!
Wrapping it Up
Normally, Brussels sprouts don’t seem like the kind of dish people obsess over. But if you’ve ever had them done right, where they’re crispy and caramelized, it’s easy to love these mini cabbages. And with the perfect balance of sweetness and heat that this recipe brings, it’s no wonder a steakhouse is so famous for its Brussels sprouts.
This recipe isn’t about any special techniques or ingredients. It’s about understanding a few small details to get the most from this recipe. Like how moisture affects the texture and why spacing sometimes matters more than seasoning.
So next time you’re craving that restaurant-quality side dish, skip the takeout and make it yourself. You can recreate that same crispy, addictive flavor right at home any night of the week.
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