Last updated on November 23rd, 2023
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. It turns out, sprucing up these little cabbages isn’t all that tough. Yes in 2023 this copycat Longhorn Steakhouse Brussels Sprouts recipe is a hot number that’s managed to catch plenty of attention.
All it takes is a few good ingredients and a sprinkle of patience. You don’t need a nutrition calculator to judge this one – just follow along and before you know it, you’ll be a fan of Longhorn Steakhouse’s Brussels Sprouts too.
Necessary Ingredients for the Perfect Crispy Brussels Sprouts
Alright, so let’s break down the players in this game. To make the copycat recipes, you’ll need brussels sprouts of course — about a pound of and a big tablespoon of Calabrian Chili Rub to add that subtle kick. Don’t worry, if you’re a fan of Longhorn Steakhouse but can’t handle the heat, just use a slight variation depending on your spice tolerance. Remember, food is all about enjoyment, so modify it to suit your taste buds.
Additional Ingredients for Enhanced Taste
Now, let’s add some more complexity to those brussels sprouts. Here’s where we introduce the enhancers. We got 2 lbs brussels sprouts, and yes – that’s before cleaning and trimming. Next, we need oil for frying. These sprouts aren’t gonna crisp themselves up, you know.
Then we got ½ cup butter – you’re gonna melt this down into a delicious sauce that’s gonna coat each sprout like a little flavor blanket. Don’t forget 2 tablespoons of Calabrian Chili Rub for that fruity, smoky zing it’s renowned for.
Now we’re adding ⅓ cup honey and 1 teaspoon sugar to balance out the heat from the chili. This sauce is gonna be the perfect mix of sweet and spicy — a real treat for the taste buds. Lastly, don’t forget the 1 teaspoon of sea salt. It might seem small, but it plays a big role in flavoring the sprouts.
Step-By-Step Cooking Instructions for Crispy Brussels Sprouts
Having arranged the prime ingredients, it’s time to get our hands dirty. A simple road map could drastically simplify the cooking process. If you think this requires some sort of fancy culinary degree, think again. Follow the following recipe to the T and you’ll have prepared yourselves a solid copycat dish of the Longhorn Steakhouse Crispy Brussel Sprouts.
The Importance of Preparation Before Cooking
Getting all your ducks in a row before you start is critical here. Gather all the ingredients you’ll need and keep them close at hand. Prepping the veggies is key — you want to cut the root end off the brussel sprouts, then halve them. Go ahead and get rid of any outer leaves that are discolored or bruised. Now they’re primed and ready for the next stages.
Detailed Cooking Instructions for Optimum Results
First up — par-cooking the brussels sprouts. You’ll boil a large pot of water, and season it with salt. Blanch the cleaned brussel sprouts for 2-3 minutes, then drain them and dunk them in an ice bath for 30 seconds. This flash-cooling method will keep them bright green and just tender enough to soak up the delicious sauce we’ll whip up.
Now, dry those sprouts off with a paper towel. No moisture is allowed at this party. Slice them in half, toss them with some salt and oil, then spread them in a single layer on your prepared baking tray.
Into the oven they go, for 10-15 minutes, or until they’re golden brown and crispy. Remember – heat and time may vary depending on your oven, so keep an eye on those beauties!
For the last bit, let’s say hello to our Calabrian chili rub recipe. This is where the magic happens. This spice rub, mixed with a bit of sweetness will turn these sprouts into a meal you won’t quickly forget.
Best Practices for Garnish and Presentation
Now the garnish and presentation can make or break a dish. Sure, those Copycat Longhorn Steakhouse Brussels Sprouts taste heavenly, but if they look like a pile of inedible greens, nobody will touch them. And we wouldn’t want that now, would we? The best practice is to serve these crispy critters on white platters. The contrast makes them pop. And a simple dusting of grated parmesan does wonders. Not just for taste, but it adds some elegance too. Garnishing them nicely makes this delicious side dish the star of any dinner table.
Key Considerations in Brussels Sprouts Preparation
You gotta remember, a sprout is a vegetable. It’s a small, round, hard little guy; needs some love before it opens up. Now, you’re gonna wanna trim the edges, but be careful not to cut them short or they’ll fall apart.
Then on to the cleaning part. You gotta get rid of the yellow leaves, see? Those things are just dead weight. Now, blanching, that’s where some folks trip up, trust me. That’s gonna take about 4-5 minutes.
The Debate: To Blanch or Not To Blanch Brussels Sprouts Before Cooking?
Now, here’s the big question, to blanch or not to blanch? Some like to skip it. Save time, they say. But see, blanching isn’t just a cooking technique. It’s an art. It’s the difference between ‘okay’ sprouts and ‘wow’ sprouts. It softens them up just enough to get them crispy on the outside and tender on the inside.
The Misfortune of Soggy Brussels Sprouts: Causes and Fixes
Keep this between you and me, nothing is worse than soggy little Brussels Sprouts. But don’t you worry, there’s a fix for that. If your sprouts have gone all soggy, give them a second round in the oven. About 4-5 minutes should do the trick. It’s like magic, they come out all crispy and good as new.
Wrapping it Up
Well, here we are, at the end of a roller coaster ride of picking and prepping, cooking and customizing, and finally tasting these little beauties. These little sprouts sure are more than just a vegetable. They become a vessel for an array of heavenly flavors, which when cooked right, can give you an out-of-this-world dining experience. With this comprehensive guide on your side, you now hold the secret to mastering the art and science of preparing crispy Brussels sprouts to perfection.
Remember, each stage holds its significance. Don’t skimp on the washing or trimming, cause it’s those starting steps that set up the rest. It’s not just about the cooking; it’s about dedication, consideration, and patience. A good chef knows the importance of every piece falling into the right place, at the right time. And always be ready to experiment a little; even a veggie as humble as sprouts can surprise you with the variations it can offer.
Crispy Brussels Sprouts with Calabrian Chili Rub
- 1 lb Brussels sprouts
- 1 tbsp Calabrian Chili Rub
- 2 lbs Brussels sprouts (for enhanced taste)
- Oil for frying
- 1/2 cup butter
- 2 tbsp Calabrian Chili Rub
- 1/3 cup honey
- 1 tsp sugar
- 1 tsp sea salt
- Trim and halve 1 lb of Brussels sprouts.
- Optional: Add 1 tbsp Calabrian Chili Rub for a subtle kick.
- Clean and trim 2 lbs of Brussels sprouts.
- In a saucepan, melt 1/2 cup butter.
- Add 2 tbsp Calabrian Chili Rub, 1/3 cup honey, 1 tsp sugar, and 1 tsp sea salt.
- Mix well to create a flavorful sauce.
Par-Cooking Brussels Sprouts:
- Boil a large pot of salted water.
- Blanch 2 lbs of cleaned Brussels sprouts for 2-3 minutes.
- Drain and immediately transfer to an ice bath for 30 seconds.
- Dry sprouts with a paper towel.
- Preheat the oven to 400°F (200°C).
- Toss halved Brussels sprouts with salt and oil.
- Spread them in a single layer on a baking tray.
- Bake for 10-15 minutes or until golden brown and crispy.
Calabrian Chili Rub Magic:
- Coat the baked Brussels sprouts with the prepared Calabrian Chili Rub sauce.
Garnish and Presentation:
- Serve on white platters for an elegant contrast.
- Optional: Dust with grated Parmesan for added flavor and elegance.
- Ensure thorough drying of Brussels sprouts before baking to achieve maximum crispiness.
- Adjust the spice level by varying the amount of Calabrian Chili Rub according to your taste preferences.
- Experiment with different garnishes to enhance the visual appeal of the dish.