Printable Sweet-and-Spicy Brussels Sprouts Recipe Card
Elevate your veggie game with this Longhorn Steakhouse copycat recipe. Crispy Brussels sprouts coated in an addictive sweet-and-spicy glaze for the perfect appetizer.
Servings: 4
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.