Savor the Flavor: Easy Longhorn Brussels Sprouts Recipe

Easy Longhorn Brussels Sprouts Recipe cravings kick in when I want something crispy, sweet, a little spicy, and totally snackable. If you love that restaurant-style char and crunch but want to keep things simple at home, you’re in the right spot. I make these sprouts on repeat because they’re fast, affordable, and ridiculously good. Also, if you’re into making your favorite restaurant flavors at home, you’ll love this fun savory project too: Buona Beef Tuna Genovese copycat recipe. Alright, let’s get those sprouts crispy without a deep fryer and make the sauce balance just right. You’ll be surprised how easy it is to nail that flavor.

Copycat Longhorn Steakhouse Brussels Sprouts

Here’s the vibe we’re after: crispy edges, tender centers, a glossy sweet heat sauce, and a little sparkle of lemon. The restaurant version is typically deep fried, but you can get very close by roasting hot or using an air fryer. The trick is drying the sprouts really well, giving them room on the pan, and using a high-heat roast. Then we toss them in a simple honey butter glaze with a touch of smoky spice. It’s comfort food with a fresh twist.

I’ve tested this at least a dozen times, and the balance that wins is a mix of honey, butter, a pinch of brown sugar, and smoky spices like paprika and chipotle powder. A whisper of lemon zest at the end brightens everything. If you’re here because you’re searching for the best longhorn brussel sprouts recipe for home kitchens, this one is going to feel doable, tasty, and weeknight-friendly.

Quick tip for crunch: toss the cut sprouts with just enough oil to coat, place them cut side down on a hot sheet pan, and roast until scorched around the edges. The glaze goes on after roasting so the sugars don’t burn on the pan.

How to Make LongHorn Steakhouse Crispy Brussels Sprouts

Ingredients

• 1.5 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons neutral oil, plus 1 teaspoon for finishing
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon brown sugar
• 2 tablespoons butter
• 1.5 tablespoons honey
• 1 teaspoon apple cider vinegar or lemon juice
• 1/2 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon chipotle powder, to taste
• Pinch of red pepper flakes
• Zest of 1/2 lemon
• Optional finishes: chopped candied pecans, grated Parmesan, a drizzle of hot honey

Directions

• Preheat your oven to 450 F. Place a large sheet pan inside while the oven heats. A hot pan helps build that restaurant-style char.
• Prep the sprouts: rinse, trim, and halve. Pat them very dry with a clean towel. Dry sprouts crisp up way better.
• Toss with 2 tablespoons oil, salt, and pepper. Use just enough oil to lightly coat.
• Roast: Carefully pull the hot pan from the oven, add the sprouts cut side down, and roast 15 to 20 minutes, shaking the pan once near the end. You want deep golden spots and slightly blackened edges.
• Make the glaze: while sprouts roast, melt butter in a small saucepan. Stir in honey, brown sugar, smoked paprika, chipotle powder, and vinegar. Simmer 30 seconds until glossy. Taste and adjust sweet, salt, or heat.
• Toss and finish: Add roasted sprouts to a bowl. Spoon the glaze over and toss gently. Grate lemon zest on top, add a pinch of red pepper flakes, and a tiny drizzle of oil for shine.
• Optional: sprinkle with chopped candied pecans or Parmesan for crunch and contrast.

Pro Tips for Extra Crunch

Dry thoroughly after washing, give the sprouts room on the pan, and don’t drown them in oil. If you have an air fryer, 390 F for 10 to 13 minutes works great with a mid-cook toss. For a complete cozy spread, I love pairing these with fall flavors like sweet roasted squash. If that sounds good, check out this easy side-dish inspiration too: brown sugar butternut squash recipes. It’s a tasty match for the glaze.

Variations to Crispy Brussels Sprouts

• Lemon Parm: Toss hot sprouts with the glaze, then add grated Parmesan and extra lemon zest. Bright, salty, and classic.
• Sweet Heat: Use hot honey instead of regular honey and add a tiny pinch of cayenne. Finish with fresh chives.
• Maple Bacon: Swap honey for maple syrup. Crisp some bacon on the side, crumble it in, and toss everything together.
• Miso Sesame: Stir 1 teaspoon white miso and 1 teaspoon soy sauce into the butter glaze. Finish with toasted sesame seeds.
• Chili Crunch: Add chili crisp to the glaze for texture and a deeper chili flavor. This gives little pops of heat.
• Air Fryer Option: Same ingredients, air fry at 390 F for about 12 minutes, tossing once. Sauce after air frying.

Feel free to halve the recipe for a quick lunch or double it for a family dinner. The glaze scales easily. If you’re feeding spice-shy eaters, keep the chipotle light and set out hot honey at the table so folks can add heat as they like. If you’ve been searching for a reliable longhorn brussel sprouts recipe that lets you tweak flavor without losing that signature crunch, this section is your playground.

What to Serve with Longhorn Steakhouse Crispy Brussels Sprouts Recipe

Honestly, these sprouts play nice with almost anything. I love them next to grilled chicken, a juicy steak, or a salmon fillet with lemon. If you want a cozy bowl night, put them over creamy mashed potatoes or a garlicky yogurt sauce. Their sweet heat flavor also complements smoky chili and roasted meats.

For a full comfort dinner, pair this pan of sprouts with a hearty bowl of something warm like this best white chili recipe. The crisp-sweet sprouts are the hero side that cuts through creamy chili like a charm. If you’re thinking dessert, a simple coffee cake or fruit crumble keeps the meal homey and unfussy.

And if you’re making these for game day, serve them on a platter with toothpicks, a sprinkle of parm, and a dish of extra glaze for dipping. Watch them disappear fast.

How To Store & Reheat Longhorn Steakhouse Brussels Sprouts

Best Storage Practices

Let leftovers cool, then store in an airtight container in the fridge for 3 days. They’ll never be exactly as crisp as day one, but you can revive them nicely. I don’t recommend freezing because the texture gets soft and the glaze can weep when thawed.

How to Reheat

Oven: Spread sprouts on a sheet pan and reheat at 400 F for 8 to 10 minutes. Add a quick squeeze of lemon or a drizzle of honey after warming to brighten the flavor.

Air Fryer: 360 F for 4 to 6 minutes works great. Toss once so edges re-crisp.

Skillet: A hot nonstick or cast iron skillet with a tiny splash of oil brings back a surprising amount of crunch in 3 to 4 minutes.

Before serving leftovers, taste and adjust with a pinch of salt or a few drops of vinegar to wake up the glaze. If you prepped the glaze separately, rewarm it gently and toss with the reheated sprouts for a fresh finish. This reheating routine keeps your longhorn brussel sprouts recipe tasting like more than an afterthought.

Common Questions

Do I have to parboil the sprouts first?

Nope. Roasting at high heat softens the centers while crisping the edges. Just halve them and go right into the oven.

Why are my sprouts soggy?

They were either too wet, crowded, or cooked at too low a temperature. Dry thoroughly, give them space, and use a ripping hot oven or air fryer.

Is the sauce very spicy?

Not unless you want it to be. Start with a small amount of chipotle powder and taste. You can always add heat; you can’t take it away.

Can I make the glaze ahead?

Yes. Mix it, cool it, and store up to 5 days. Rewarm gently before tossing with hot sprouts.

What oil works best?

Use a neutral high-heat oil like avocado, canola, or grapeseed. Olive oil works too, just keep the oven hot and don’t over-oil.

A Crunchy Little Victory at Home

There’s something so satisfying about getting that shattery edge without a deep fryer. With a few pantry staples and a hot oven, you’ve got a reliable longhorn brussel sprouts recipe that tastes restaurant-good but still fits a busy weeknight. If you want to explore more spins or compare techniques, this take on the Longhorn Steakhouse Crispy Brussels Sprouts Recipe offers a buttery honey finish, while this version from The Food Hussy leans into chili heat. For a slightly different approach with big flavor, check out I Am Homesteader’s Brussels Sprouts too. Whichever you follow, I hope this simple method helps you get the crunch and glow you’re craving. Now grab a sheet pan and go make some magic.

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