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Longhorn Steakhouse Crispy Brussel Sprouts

Crispy Longhorn Steakhouse Brussels Sprouts You’ll Crave

Enjoy the delightful crunch of Longhorn Steakhouse Crispy Brussels Sprouts, a quick and easy recipe that transforms these veggies into a crowd-pleasing side.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brussels Sprouts
  • 1 pound Brussels Sprouts Trim stems and outer leaves for best texture.
For the Seasoning
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil.
  • 1 teaspoon Sea Salt Feel free to use kosher or Himalayan salt.
For the Sauce
  • 4 tablespoons Melted Butter Swap with ghee for a dairy-free option.
  • 1 teaspoon Chili Powder Adjust according to your spice preference.
  • 1 teaspoon Smoked Paprika Use regular paprika for less smokiness.
  • 1/2 teaspoon Red Pepper Flakes Omit for a milder version.
  • 2 tablespoons Maple Syrup Honey can be a suitable substitute.
  • 1 tablespoon Honey Agave syrup works for a vegan option.

Equipment

  • Oven
  • Pot
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions for Longhorn Steakhouse Crispy Brussels Sprouts
  1. Preheat your oven to 400°F (200°C).
  2. Prepare a baking sheet by lining it with aluminum foil and lightly grease it.
  3. Parboil the trimmed Brussels sprouts in boiling water for 5–7 minutes until fork-tender. Drain and cool thoroughly.
  4. Toss the halved Brussels sprouts with olive oil and sea salt, then arrange them on the baking sheet cut-side down. Roast for 20–25 minutes, flipping halfway through.
  5. Whisk together melted butter, chili powder, smoked paprika, sea salt, red pepper flakes, maple syrup, and honey in a bowl.
  6. Toss the roasted Brussels sprouts in the prepared sauce, then serve hot.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 250mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 75mgCalcium: 80mgIron: 1mg

Notes

Ensure Brussels sprouts are completely dry after parboiling for the best crispiness. Toss sprouts in the sauce right before serving to maintain crunch.

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