Longhorn Brussel Sprout Recipe: Let’s talk about one of the most surprisingly addictive sides on any steakhouse menu – Longhorn’s crispy brussel sprouts. You know the ones – golden brown, just the right amount of crispy on the edges, and bathed in that sweet, spicy glaze that keeps you coming back for more. If you’ve ever left Longhorn Steakhouse dreaming about those brussels, you’re not alone. The good news? You can recreate this dish at home with minimal effort and just a handful of ingredients. And trust me—it’ll be even better because it’s homemade.
This guide will walk you through everything you need to master this iconic side dish—from selecting the perfect sprouts to making that signature glaze. Whether you’re cooking for a holiday feast or just need a way to get the kids (or yourself) excited about veggies, this is the recipe to keep in your back pocket.
Why Everyone’s Obsessed with Longhorn’s Brussel Sprouts
So, what’s the big deal about brussel sprouts at a steakhouse? You might be surprised, but these little green gems have built a fan following. The reason is simple: texture and flavor. Longhorn doesn’t just steam their sprouts and call it a day. They’re blanched, fried, then tossed in a secret sweet-and-spicy glaze that transforms them from boring to crave-worthy.
Even the pickiest eaters can’t help but sneak second helpings. The outer leaves crisp up like chips while the centers stay tender. Combine that with a sticky glaze that dances between sugar, spice, and umami, and you’ve got a side dish that often steals the show from the main course.
What Makes This Recipe Special?
This isn’t your average roasted brussel sprout recipe. We’re diving deep into how to nail that signature crispy bite and balanced glaze. What makes it stand out?
- Crispy edges, tender center: Blanching followed by frying or roasting creates the ideal texture.
- Sweet and spicy glaze: The glaze isn’t overpowering—it enhances.
- Versatility: Works as a side dish, appetizer, or veggie main.
- Easy to customize: You can tweak the spice, sweetness, or even add bacon.
This recipe is designed to mimic the original, but with a few tweaks for home kitchens so you won’t need a deep fryer or commercial kitchen setup.
Health Benefits of Brussel Sprouts
Before we dive into the deliciousness, let’s show some love for the nutritional powerhouse behind this dish. Brussel sprouts are:
- Rich in fiber, aiding digestion.
- Packed with antioxidants, including Vitamin C and K.
- Low in calories, but filling and satisfying.
- Great for heart health, thanks to their anti-inflammatory properties.
While frying might nudge up the calories a bit, the nutrients are still locked in, especially when you don’t overcook them. So yes, this dish is indulgent, but also secretly wholesome.
List of Ingredients You’ll Need
Fresh Ingredients
- 1.5 pounds of brussel sprouts (fresh, not frozen)
- 4 cloves garlic, finely chopped
- 1 small shallot, finely diced (optional but adds depth)
- 1 small red chili or jalapeño, thinly sliced (for heat)
Pantry Essentials
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- ½ teaspoon red pepper flakes
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika (optional but adds a smoky kick)
Optional Garnishes
- Crushed peanuts or cashews
- Chopped parsley or green onions
- Squeeze of lemon or lime juice for brightness
These ingredients are easily customizable depending on your pantry and your heat/sweet preferences. You can even swap honey for maple syrup or brown sugar for a more caramelized glaze.
Kitchen Equipment Required
You don’t need fancy tools to pull this off. Just grab:
- Large pot (for blanching)
- Colander or slotted spoon
- Large skillet or baking sheet
- Mixing bowl
- Whisk or spoon (for the glaze)
- Tongs or spatula
- Paper towels (if frying)
Optional: Air fryer, if you want a healthier twist without sacrificing crisp.
Prepping the Brussel Sprouts Like a Pro
Prepping might seem basic, but doing it right ensures the sprouts cook evenly and crisp up beautifully.
- Wash thoroughly: Dirt hides in the layers. Rinse and soak for 5 minutes.
- Trim the stem ends: Just a sliver—don’t cut too deep or the leaves fall apart.
- Halve the large ones: Keeping sizes uniform helps them cook evenly.
- Remove outer leaves: Discard any wilted, yellow, or damaged leaves.
Want extra crisp? Peel a few more outer layers and roast them separately—they turn into brussel chips!
How to Blanch Brussel Sprouts (Key to Crisp-Tender Texture)
This step is crucial. Blanching helps soften the sprouts slightly, so they’re not raw in the middle after frying or roasting. Plus, it preserves their vibrant green color.
Steps to blanch:
- Bring a large pot of salted water to a rolling boil.
- Add sprouts and cook for 3–4 minutes.
- Drain immediately and plunge into ice water to stop the cooking.
- Dry completely using a clean towel or paper towels.
Why is drying so important? If there’s too much moisture, your sprouts won’t crisp up—they’ll steam instead.
Making the Secret Sweet-Spicy Glaze
Here’s where the magic happens. This glaze gives Longhorn’s brussel sprouts that irresistible sticky-sweet-heat combo. And you can whip it up in 5 minutes flat.
Ingredients for the glaze:
- 2 tbsp honey (or maple syrup)
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp red pepper flakes
- 1 minced garlic clove
- Optional: 1 tsp sriracha for extra heat
How to make it:
- Combine all ingredients in a small saucepan.
- Simmer for 2-3 minutes until slightly thickened.
- Set aside to toss with the sprouts once they’re crispy.
Taste test it—if you want it sweeter, add a touch more honey. For more kick? Bump up the chili.
Pan-Frying vs. Oven-Roasting – What’s Better?
Let’s break it down.
Pan-Frying:
- Pros: Super crispy edges, restaurant-style texture
- Cons: Uses more oil, must cook in batches
Oven-Roasting:
- Pros: Easier, more hands-off, less oil
- Cons: May not get quite as crispy unless broiled at the end
Air Fryer Option: A perfect middle ground! Toss in a little oil, air fry at 400°F for 15 minutes, shaking halfway through.
Use what works best for your kitchen—but pan-frying gives the closest replica to the original Longhorn texture.
Step-by-Step Cooking Instructions
Now that we’ve got our prep work and glaze ready, it’s time to bring everything together. Follow these steps to create that signature Longhorn brussel sprout magic right in your own kitchen.
Step 1: Cleaning and Trimming
Begin by washing the Brussels sprouts thoroughly under cold water. Trim off the tough stems and remove any yellow or damaged leaves. Slice larger sprouts in half to ensure even cooking while keeping smaller ones whole.
Step 2: Blanching for Softness
Bring a pot of salted water to a boil and blanch the sprouts for 4–5 minutes. This softens the centers and reduces bitterness. Immediately transfer them to an ice bath to stop the cooking and lock in their vibrant green color.
Step 3: Preparing the Glaze
In a small bowl, mix honey, melted butter, a splash of soy sauce, and a pinch of chili flakes. This creates the sweet, smoky, slightly spicy glaze that LongHorn is known for.
Step 4: Crisping Them Up
Heat oil in a skillet or preheat your oven to high heat. Roast or pan-fry the sprouts until the edges turn crispy and caramelized.
Step 5: Tossing Everything Together
Pour the glaze over the crispy sprouts and toss well to coat every piece. Serve immediately for the best flavor and texture.
Serving Suggestions
These brussel sprouts are the perfect side dish, but they’re also versatile enough to stand alone or pair with other favorites. Here are some tasty ways to serve them:
- Alongside steak or grilled chicken: Just like Longhorn does!
- Tossed with pasta: Add cooked pasta, a bit of parmesan, and use the glaze as a dressing.
- On a grain bowl: Serve over quinoa or rice with avocado and a fried egg.
- As an appetizer: Serve with toothpicks for an elegant party bite.
- In tacos: Yes, brussel sprout tacos are a thing—and they’re amazing.
Storage and Reheating Tips
These sprouts are best eaten fresh, but they can be stored and reheated if needed.
Storage
- Allow to cool completely.
- Store in an airtight container in the fridge for up to 3 days.
Reheating
- Oven: 375°F for 10–12 minutes (best method to regain crisp).
- Air fryer: 5–6 minutes at 375°F.
- Skillet: Reheat on medium heat with a touch of oil.
- Avoid the microwave—it’ll make them soggy and ruin that crunch.
Tips to Customize the Flavor (Spicy, Sweet, Smoky)
Everyone’s palate is different, and this dish is super forgiving when it comes to tweaks. Here’s how to adjust the flavor profile:
For More Sweetness
- Add an extra tablespoon of honey or maple syrup to the glaze.
- Sprinkle with brown sugar just before serving.
For More Heat
- Increase red pepper flakes or chili slices.
- Add 1 teaspoon of sriracha or hot sauce to the glaze.
For a Smoky Vibe
- Use smoked paprika in the glaze.
- Add a touch of liquid smoke.
- Cook with bacon or top with crumbled, crispy bacon.
Don’t be afraid to experiment. Try tossing in roasted nuts, dried cranberries, or even feta cheese to bring out different dimensions of flavor.
Common Mistakes to Avoid
Even simple recipes can go wrong if you’re not careful. Here are the most common pitfalls and how to avoid them:
- Skipping the blanching step – Raw sprouts won’t cook evenly and may burn outside while staying hard inside.
- Not drying the sprouts enough – Moisture will steam them instead of crisping them.
- Overcrowding the pan – Whether frying or roasting, give them space. Crowded pans mean soggy sprouts.
- Using too much glaze – A light coat is all you need; too much makes them soggy.
- Not adjusting for your heat preference – Taste as you go and tweak the spice and sweetness to your liking.
FAQs about Longhorn Brussel Sprout Recipe
1. Can I use frozen brussel sprouts for this recipe?
Fresh is always best for texture, but you can use frozen if needed. Just thaw, dry thoroughly, and skip the blanching step since they’re already par-cooked.
2. Can I make this recipe vegan?
Absolutely! Just use maple syrup instead of honey, and ensure your soy sauce or glaze ingredients are plant-based.
3. What’s a good substitute for balsamic vinegar?
You can use apple cider vinegar or rice vinegar with a touch of brown sugar or molasses for that tangy-sweet flavor.
4. Are these sprouts good for meal prep?
Yes, but they’re best enjoyed fresh. If prepping ahead, keep the glaze separate and reheat the sprouts in the oven or air fryer before tossing with glaze.
5. How do I make them extra crispy without frying?
Use the air fryer! Toss the sprouts in a bit of oil and air fry at 400°F for 15 minutes, shaking halfway through. Finish with glaze just before serving.
Conclusion
There you have it—a complete, step-by-step guide to recreating the Longhorn Brussel Sprout Recipe in your own kitchen. From that perfect crisp to the sweet and spicy glaze, every detail counts in turning this humble veggie into a standout side. Whether you’re serving guests or treating yourself, this dish is guaranteed to impress.
The best part? Once you’ve mastered the basics, you can customize it endlessly—play with the flavors, try new toppings, or even turn it into a main dish. Brussel sprouts have never been this exciting. So fire up that stove or oven, and let the magic begin!
