Longhorn Brussel Sprouts Recipe: Brussels sprouts are one of those vegetables that people either love or hate—until they try Longhorn’s version. At Longhorn Steakhouse, their crispy Brussels sprouts have become a fan-favorite side dish, often rivaling the main course. They’re roasted or lightly fried until golden brown, then tossed in a sweet, spicy glaze that transforms this humble veggie into a restaurant-worthy treat.
What makes them special is the balance of flavors: the sprouts are naturally nutty and slightly bitter, but when paired with honey, chili sauce, and a hint of smokiness, they become downright addictive. Add a touch of crunch and caramelization, and you have a side dish that steals the spotlight.
This recipe aims to recreate that exact magic at home. Whether you’re cooking for a family dinner, a holiday gathering, or just craving a restaurant-quality side dish, you’ll be able to follow this guide step by step and get perfect results.
Ingredients You’ll Need
To make Longhorn-style Brussels sprouts at home, you don’t need a long list of fancy ingredients. What you do need is freshness, balance, and the right glaze. Here’s what you’ll want to gather:
Fresh Brussels Sprouts
- About 1 pound of fresh Brussels sprouts (halved, with outer leaves removed)
- Olive oil (for roasting or frying)
- Salt and black pepper (to taste)
Sweet and Spicy Glaze
- 3 tablespoons honey (or maple syrup if preferred)
- 2 tablespoons chili sauce (like Sriracha or sweet chili sauce)
- 1 teaspoon apple cider vinegar (for tanginess)
- 1 teaspoon soy sauce (for umami depth)
- 1 teaspoon smoked paprika (for a touch of smokiness)
Extra Seasonings and Garnishes
- Red pepper flakes (optional, for extra heat)
- Crushed garlic or garlic powder
- Lemon zest for freshness
- Parmesan cheese or feta (optional garnish)
This simple combination of ingredients transforms Brussels sprouts from plain to irresistible. The glaze is the star here—it’s sticky, sweet, and has just enough heat to balance the sprouts’ natural bitterness.
Kitchen Tools and Equipment Required
You don’t need a professional kitchen setup to make this recipe, but having the right tools makes the process smoother.
Essential Cookware
- A large baking sheet or cast-iron skillet (for roasting)
- A saucepan (for preparing the glaze)
- A sharp knife and cutting board (for prepping the sprouts)
- Mixing bowls
Helpful Optional Tools
- Air fryer (for an even crispier, healthier version)
- Tongs (for tossing sprouts in glaze without breaking them)
- Parchment paper (for easier cleanup when roasting)
Having these tools ready before you start cooking will save you time and help ensure your Brussels sprouts turn out just like Longhorn’s.
Step-by-Step Guide to Making Longhorn Brussels Sprouts
This recipe is simple, but it requires attention to detail for the perfect balance of crispiness and flavor. Let’s go step by step.
Step 1 – Prepping the Brussels Sprouts
Begin by washing the Brussels sprouts thoroughly and trimming off the tough ends. Remove any wilted or damaged outer leaves. Slice the sprouts in half for quicker, even cooking and better caramelization. Pat them dry with a paper towel to help them crisp up during cooking.
Step 2 – Making the Glaze
The signature LongHorn Brussels sprouts flavor comes from a sweet, tangy glaze. In a small bowl, whisk together honey (or maple syrup), balsamic vinegar, melted butter, and a touch of red pepper flakes for heat. You can also add a pinch of garlic powder or smoked paprika for extra depth.
Step 3 – Roasting or Frying the Sprouts
You can cook the sprouts in two ways:
- Roasting: Preheat the oven to 400°F (200°C). Toss the sprouts lightly in olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20–25 minutes, flipping halfway, until golden brown and crispy on the edges.
- Frying (Restaurant Style): Heat vegetable oil in a deep pan to about 350°F (175°C). Fry the sprouts in small batches for 2–3 minutes until crisp and lightly browned. Drain on paper towels.
Step 4 – Tossing Sprouts in Glaze
Once cooked, transfer the hot Brussels sprouts into a large mixing bowl. Drizzle the prepared glaze over the top and toss until the sprouts are evenly coated. The heat from the sprouts will help the glaze stick and caramelize slightly.
Step 5 – Serving and Garnishing
Serve the sprouts immediately while warm. Garnish with a sprinkle of red pepper flakes, fresh herbs like parsley, or a little grated Parmesan for extra flavor. These make a perfect appetizer, side dish, or even a snack.
Expert Tips for Perfect Brussels Sprouts
Cooking Brussels sprouts might sound simple, but a few tricks can make the difference between soggy veggies and restaurant-quality perfection.
Getting the Perfect Crispy Texture
- Don’t overcrowd the pan: When roasting, make sure sprouts are spread out in a single layer. Too many in one pan will steam instead of crisp.
- Cut side down: Always roast them with the cut side down—this ensures maximum caramelization and crunch.
- High heat matters: Roasting at 400°F or higher is key to that golden-brown crisp.
Balancing Sweet and Spicy Flavors
The glaze is what makes Longhorn’s sprouts famous, so getting it right is essential.
- If it’s too sweet, add a dash of vinegar or soy sauce.
- If it’s too spicy, balance it with extra honey.
- For a smoky depth, try adding a touch of chipotle powder or liquid smoke.
Once you nail this balance, you’ll have sprouts that taste exactly like they came straight from the Longhorn kitchen.
Variations of the Longhorn Brussels Sprouts Recipe
The beauty of this recipe is how versatile it is. You can customize it depending on your mood, dietary preferences, or the occasion.
Healthier Baked Version
Skip frying and stick to roasting or even air-frying. You’ll use less oil but still get that addictive crunch. Air fryers work wonders here, cooking the sprouts evenly and quickly.
Extra Spicy Version
Love heat? Double up on chili sauce or add sriracha, cayenne pepper, or red chili flakes to the glaze. This variation is especially good as a party snack for spice lovers.
Cheesy Twist
After tossing with glaze, sprinkle shredded Parmesan, mozzarella, or even crumbled feta over the sprouts while they’re still warm. The cheese melts slightly, creating a savory layer that takes this side dish to the next level.
These variations prove that you don’t need to stick with just one style—you can enjoy Longhorn Brussels sprouts in multiple delicious ways.
What to Serve with Longhorn Brussels Sprouts
One of the best things about this dish is its versatility—it works with a wide range of meals, from casual family dinners to elegant holiday spreads.
Perfect Pairings with Meats
- Steak: Naturally, they’re an excellent side for grilled or pan-seared steak, just like at Longhorn Steakhouse.
- Roast chicken: The sweet and spicy glaze complements juicy roast chicken beautifully.
- Pork chops: The sprouts’ caramelized flavor pairs well with savory, tender pork.
Vegetarian Meal Combinations
- Serve them over quinoa or rice for a hearty vegetarian meal.
- Pair with roasted sweet potatoes for a nutrient-packed plate.
- Add them as a topping for flatbreads or grain bowls.
Whether you’re making a steakhouse-style dinner at home or crafting a lighter vegetarian plate, these sprouts adapt beautifully.
Storing and Reheating Brussels Sprouts
One of the great things about this recipe is that you can make it ahead of time or save leftovers for later. But the challenge is keeping that irresistible crispiness. Here’s how to do it:
Refrigeration Tips
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- To prevent sogginess, don’t add extra glaze until you’re ready to reheat. You can even store the sprouts and glaze separately.
- Make sure the sprouts are completely cooled before storing—this prevents condensation, which can make them soft.
Best Way to Reheat Without Losing Crispiness
- Oven method (recommended): Preheat oven to 375°F, spread sprouts on a baking sheet, and bake for 8–10 minutes until crispy again.
- Air fryer method: Heat at 350°F for 5 minutes. This method restores crunch even better than the oven.
- Avoid the microwave: While convenient, it makes Brussels sprouts soggy and takes away the crispy texture that makes this dish special.
If you’ve stored the glaze separately, reheat it gently on the stove, then toss with sprouts after they’re warmed up. This makes them taste almost as good as freshly made.
Nutritional Value of Longhorn Brussels Sprouts
While these sprouts taste indulgent, they’re also packed with nutrients. Brussels sprouts are naturally low in calories but high in vitamins and fiber. The glaze adds some sweetness, but overall, it’s a dish that’s both delicious and reasonably healthy.
Calories and Macronutrients (Approximate per serving)
- Calories: 180–220
- Protein: 4–5g
- Fat: 10–12g (depending on roasting vs. frying)
- Carbohydrates: 18–20g
- Fiber: 4–5g
Health Benefits
- Rich in Vitamin C: Supports immunity and skin health.
- High in Fiber: Aids digestion and keeps you feeling full.
- Contains Antioxidants: Helps fight inflammation and oxidative stress.
- Good for Heart Health: When roasted or baked with olive oil, they provide healthy fats and nutrients.
So, while the sweet and spicy glaze makes them feel like a treat, you can enjoy them guilt-free knowing they bring plenty of health benefits too.
Common Mistakes to Avoid
Even a simple recipe can go wrong without attention to detail. Here are the most common pitfalls and how to avoid them:
Overcrowding the Pan
If your Brussels sprouts are piled on top of each other while roasting, they’ll steam instead of crisp. Always use a large baking sheet and spread them out in a single layer.
Using Too Much Glaze
It’s tempting to drown the sprouts in glaze, but too much can make them soggy. Start with a moderate amount, toss well, and only add extra if needed.
Not Preheating the Oven or Oil
A hot oven or skillet is essential for crispiness. If you put sprouts into cold oil or a lukewarm oven, they’ll end up soft instead of crunchy.
Skipping the Trim and Cut
Leaving the sprouts whole or untrimmed can result in uneven cooking. Always cut them in half and remove tough outer leaves.
By avoiding these mistakes, you’ll consistently get sprouts that are crispy, flavorful, and as close to Longhorn’s version as possible.
FAQs about Longhorn Brussel Sprouts Recipe
Q1: Can I use frozen Brussels sprouts for this recipe?
Yes, but fresh sprouts are best. If using frozen, thaw completely and pat dry before roasting or frying to prevent sogginess.
Q2: How do I make the glaze less spicy?
Simply reduce the amount of chili sauce and add more honey or a touch of brown sugar to balance the flavor.
Q3: Can I make this dish ahead of time?
Yes! Prep and roast the sprouts ahead, then reheat in the oven and toss with freshly warmed glaze right before serving.
Q4: What oil works best for frying?
Neutral oils with high smoke points like vegetable oil, canola oil, or peanut oil are ideal for frying sprouts.
Q5: Are Longhorn Brussels sprouts vegetarian-friendly?
Yes, the base recipe is vegetarian. Just skip any meat-based garnishes like bacon, or swap with plant-based alternatives.
Conclusion
Longhorn Brussels sprouts are the kind of side dish that can turn even the biggest sprout skeptic into a fan. With their crispy edges, tender centers, and a glaze that perfectly balances sweet, spicy, and tangy flavors, they’re unforgettable. The best part? You don’t need to head to a steakhouse—you can recreate them at home with just a handful of ingredients and simple steps.
Whether you roast them for a lighter version, fry them for maximum crunch, or give them a cheesy or spicy twist, this recipe is versatile, delicious, and sure to impress. Pair them with steak, chicken, or even a vegetarian meal, and you’ve got a dish that’ll steal the spotlight every single time.
So grab some fresh Brussels sprouts, whip up that glaze, and enjoy this restaurant-worthy dish right in your own kitchen!
