Longhorn Steakhouse Crispy Brussels Sprouts

Name: Longhorn Steakhouse Crispy Brussels Sprouts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed; 2 tablespoons extra virgin olive oil; 1 teaspoon sea salt; 2 tablespoons melted butter; 1 teaspoon honey; 1 teaspoon maple syrup; 1 teaspoon red pepper flakes; ½ teaspoon smoked paprika; ½ teaspoon chili powder (or Calabrian chili powder); ½ teaspoon sea salt

If there’s one veggie that always gets a glow-up at my dinner table, it’s Brussels sprouts. I know, I know — they’ve got a bit of a reputation. But hear me out: these aren’t your average steamed-and-forgettable sprouts. This version is crispy, caramelized, a little spicy, a little sweet, and totally addictive. Inspired by that famous side dish from Longhorn Steakhouse, it’s the kind of recipe that turns even the skeptics into fans.

I first made this for a weekend dinner party where the roast chicken was supposed to be the highlight… but guess what disappeared first? Yep, the Brussels sprouts. They’re that good. And the best part? You can whip up a batch in under 30 minutes.

What Makes These Brussels Sprouts So Good?

Let’s be honest — Brussels sprouts don’t always get the love they deserve. I used to avoid them completely until I roasted a batch on a whim one chilly evening. That crispy outer layer, the tender middle, and the way they soak up any sauce you throw at them — it’s kitchen magic.

This version adds a punchy sweet-and-spicy glaze that clings to every crispy crevice. It’s the kind of side dish that steals the spotlight, whether it’s on your holiday spread or next to a simple grilled steak on a Tuesday night.

Ingredients You’ll Need

Nothing fancy here — just a few pantry staples and fresh Brussels sprouts. The key is to use fresh, not frozen sprouts, so they crisp up nicely in the oven.

For the Brussels Sprouts:

Fresh Brussels sprouts
Olive oil
Sea salt

For the Sweet-Spicy Glaze:

Butter
Chili powder or Calabrian chili rub (if you want that Italian heat)
Smoked paprika
Sea salt
Red pepper flakes
Maple syrup
Honey

I’ve played around with the glaze a lot — sometimes I lean more into the maple if I want it sweeter, or I add a pinch more red pepper if I want a real kick. It’s flexible, so don’t be afraid to tweak it.

Step-by-Step Instructions

1. Prep and Blanch

Preheat your oven to 400°F. While it’s heating up, bring a pot of salted water to a boil. Trim the sprouts — slice off the woody stems and peel away any sad-looking outer leaves.

Blanch them in boiling water for about 5–7 minutes until just fork-tender. Then cool them down in an ice bath or under cold water. I always pat them dry with a kitchen towel after — moisture is the enemy of crispiness.

2. Roast to Golden Perfection

Cut each sprout in half. This helps them roast evenly and catch more of the glaze later. Toss with olive oil and salt, spread them out on a foil-lined baking sheet, and roast for 20–25 minutes, flipping halfway through.

You want those charred, crispy edges — they’re the best part.

3. Make the Sauce

While the sprouts roast, whisk together melted butter, chili powder, paprika, red pepper flakes, salt, maple syrup, and honey. It’s a flavor bomb — buttery, smoky, sweet, and spicy all at once.

4. Toss and Serve

Once the sprouts are out of the oven, toss them immediately in the sauce while they’re still hot. If I’m feeling fancy, I’ll add a pinch of flaky sea salt right before serving. That final hit of crunch makes all the difference.

Fun Twists You Can Try

This is one of those recipes that invites experimentation. Here are a few things I like to switch up depending on my mood or what’s in the fridge:

Tone down the heat: Cut back on the chili flakes if you’ve got little ones at the table.
Add cheese: A sprinkle of parmesan while they’re still warm? Yes please.
Mix up the veggies: This glaze works wonders on roasted carrots, cauliflower, or even broccoli. I’ve tossed it on pan-fried green beans and never looked back.

What To Serve With These Crispy Sprouts

They go with just about everything — but I especially love them with:

Roast chicken (try it with lemon and garlic)
Grilled pork chops or a nice seared steak
Creamy mashed potatoes
As a holiday side next to stuffing and turkey
Even on their own with a fried egg on top for a lazy lunch

I’ve even tossed leftovers into a grain bowl with quinoa, feta, and a lemony dressing. It’s a great way to stretch a batch into the next day.

Storage Tips

I rarely have leftovers, but if you do:

Fridge: Store in an airtight container for up to 3 days.
Freezer: You can freeze them for up to 3 months, though they lose a little of that fresh crisp. Just make a bit of new glaze after reheating to freshen them up.

How To Reheat Without Losing the Crisp

Oven is best. Preheat to 350°F and warm for 4–5 minutes. A hot skillet also works — just toss them dry until heated through, then drizzle with some fresh glaze.

Microwave? It’ll do in a pinch, but they won’t be as crispy. I usually refresh them with a quick broil or skillet toss after.

FAQs

Can I skip the blanching step?
You can, but blanching helps soften the sprouts just enough so they roast up tender inside without drying out. It’s worth the few extra minutes.

Can I make the glaze ahead of time?
Absolutely. You can store it in the fridge and just warm it up when the sprouts come out of the oven.

Do I have to cut them in half?
No, but it helps them crisp up better and soak in more sauce. Whole sprouts tend to stay dense in the center.

Can I use an air fryer instead of the oven?
Yes! Just air fry at 375°F for about 12–15 minutes, shaking the basket halfway through. They get even crispier.

Yield: 6

Longhorn Steakhouse Crispy Brussels Sprouts

These crispy Brussels sprouts are a total game-changer. Roasted until golden and crisp, then tossed in a sweet and spicy glaze—they’re the kind of side dish you’ll make on repeat. Perfect for weeknights or holidays, and way easier than you'd think.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes