Description
A crispy, sweet, and slightly spicy recipe for Longhorn Steakhouse-style Brussels sprouts that can be easily made at home.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 450°F. Place a large sheet pan inside while the oven heats.
- Prep the sprouts: rinse, trim, and halve. Pat them very dry with a clean towel.
- Toss with 2 tablespoons oil, salt, and pepper to coat.
- Pull the hot pan from the oven, add the sprouts cut side down, and roast for 15 to 20 minutes, shaking the pan once near the end.
- Make the glaze: while sprouts roast, melt butter in a small saucepan. Stir in honey, brown sugar, smoked paprika, chipotle powder, and vinegar. Simmer for 30 seconds until glossy.
- Toss roasted sprouts in a bowl with the glaze, lemon zest, red pepper flakes, and a drizzle of oil.
- Serve immediately, optionally topping with chopped candied pecans or Parmesan.
Notes
For extra crunch, dry sprouts thoroughly after washing and ensure they have space on the pan. If using an air fryer, cook at 390°F for 10 to 13 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 20mg