Easy Longhorn Brussel Sprouts Recipe Restaurant Quality

Name: Longhorn Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 51 min
Ingredients: 1 1/2 pounds Brussels sprouts (Fresh, outer leaves removed and stems trimmed); 2 tablespoons olive oil (For roasting Brussels sprouts); 1 teaspoon sea salt (For seasoning Brussels sprouts before roasting); 4 tablespoons butter (Melted, for the signature sauce); 1 teaspoon chili powder (Or Calabrian chili rub if available); 1/2 teaspoon smoked paprika (Adds smoky depth to the sauce); 1/2 teaspoon sea salt (For the honey butter sauce); 1/4 teaspoon red pepper flakes (Adjust to taste for heat level); 2 tablespoons maple syrup (Pure maple syrup works best); 1 tablespoon honey (For natural sweetness in the sauce)

Last month, my husband dragged me to Longhorn Steakhouse for his birthday dinner. I was skeptical about ordering vegetables at a steakhouse until I tasted their incredible Longhorn brussel sprouts. The crispy edges, that amazing honey butter sauce, and perfect seasoning completely changed my mind about this often-hated vegetable. Now I've cracked the code to recreate this restaurant magic at home, and tonight you'll discover why these brussel sprouts convert even the biggest veggie skeptics.

The moment you taste these, you'll understand why Longhorn's Brussels sprouts are legendary - crispy, sweet, savory perfection that converts even the biggest veggie skeptics into Brussels sprouts believers with that addictive honey butter sauce

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Ultimate Longhorn Brussels sprouts copycat recipe with perfect golden caramelized edges and glossy honey butter sauce in elegant white serving dish

What Makes This Recipe Special

These Longhorn brussel sprouts beat the restaurant version because you control every ingredient and can make them exactly how your family likes them. I've tested this recipe dozens of times to get that perfect balance of crispy exterior and tender inside, plus that incredible sauce that makes everyone forget they're eating vegetables.

My kids actually request these now, which is saying something since they used to hide brussel sprouts under their napkins. The combination of honey, butter, and just the right amount of spice creates this addictive flavor that has people coming back for seconds and thirds.

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What Makes This Recipe Special
What You'll Need
How to Make Longhorn Brussel Sprouts
Aliana's Kitchen Secrets
Storage & Serving Tips
Easy Swaps & Variations
What to Serve With Longhorn Brussel Sprouts
FAQs About Longhorn Brussel Sprouts
More Delicious Sides You'll Love
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Longhorn Brussels Sprouts Recipe
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What You'll Need

These ingredients are probably already in your kitchen, which makes this copycat recipe so brilliant for weeknight dinners. The magic happens when simple pantry staples transform into that restaurant-quality sauce everyone raves about.

Crispy Brussels Sprouts

Brussels sprouts
Olive oil
Sea salt

For the sauce

Butter
Chili powder or Calabrian chili rub
Smoked paprika
Sea salt
Red pepper flakes
Maple syrup
Honey

Optional Extras

Feel free to add extra red pepper flakes if your family likes more heat, or drizzle with a bit more honey for extra sweetness.

This Longhorn brussel sprouts recipe is super easy — full steps are in the recipe card.

Complete Longhorn Brussels sprouts recipe ingredients arranged in white bowls including fresh Brussels sprouts, butter, honey, spices and seasonings for copycat recipe

How to Make Longhorn Brussel Sprouts

Getting that perfect restaurant texture starts with proper prep and the right cooking technique. I've learned that blanching first is the secret to getting them crispy outside while staying tender inside, just like Longhorn does.

Prepare the Brussels sprouts and preheat Start by heating your oven to 400°F and line a large baking sheet with foil. Bring a big pot of salted water to boil while you clean the Brussels sprouts. Remove any damaged outer leaves and trim the stems.

Fresh bright green Brussels sprouts in stainless steel pot with water, ready for blanching in Longhorn steakhouse copycat recipe preparation

Cut and prep for perfect texture Cut each sprout in half lengthwise to help them get more sauce and crispy edges. This step is crucial for getting that perfect Longhorn steakhouse brussel sprouts texture.

Fresh Brussels sprouts cut in half on wooden cutting board with knife, showing proper preparation technique for Longhorn steakhouse copycat recipe

Blanch for restaurant results Drop the halved Brussels sprouts into the boiling water for about 6 minutes until they're just fork tender. Drain them well and pat completely dry with paper towels.

Make the signature sauce While the sprouts cool, whisk together melted butter, chili powder, smoked paprika, salt, red pepper flakes, maple syrup, and honey in a small bowl. This copycat Longhorn brussel sprouts sauce is what makes the whole dish incredible.

Perfect Longhorn Brussels sprouts signature sauce in white bowl with honey butter mixture and spices, showing the secret copycat recipe sauce

How do restaurants get their Brussels sprouts so crispy? The secret is blanching first, then roasting at high heat with proper spacing. Most home cooks skip the blanching step, but it's essential for restaurant-quality results.

Roast to crispy perfection Toss the dried sprouts with olive oil and salt, then spread them cut-side down on your prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through, until the edges are golden brown and crispy.

Finish with the magic sauce Remove from oven and immediately toss the hot Brussels sprouts with your prepared sauce. The heat will help the sauce coat every surface perfectly. Serve right away while they're still sizzling.

Perfect Longhorn Brussels sprouts finished dish with golden crispy edges and honey butter sauce coating in white bowl with gold fork

Aliana's Kitchen Secrets

Here's what took me forever to figure out but makes all the difference: don't skip the blanching step even though it seems like extra work.

I used to just roast them straight from raw, and they never had that perfect tender-crispy combo that Longhorn brussel sprouts nails every time.

Also, make sure your Brussels sprouts are completely dry after blanching or they'll steam instead of getting those beautiful caramelized edges.

My biggest breakthrough came when I started putting them cut-side down on the pan, which creates more surface area for browning.

The sauce needs to go on while they're still hot from the oven so it actually penetrates instead of just sitting on top.

Once you master this technique, your homemade Longhorn brussel sprouts will taste exactly like the restaurant version, and honestly, sometimes even better because you can control the spice level perfectly.

Storage & Serving Tips

These brussel sprouts taste best when served immediately while they're still hot and crispy. You can store leftovers in the fridge for up to three days, but reheat them in a hot skillet to bring back some of that crispiness.

Easy Swaps & Variations

Want to change things up? Try using Brussels sprouts in the air fryer for extra crispiness, just cook them at 375°F for about 12-15 minutes after blanching. My brother loves when I make them spicier by doubling the red pepper flakes, while my mom prefers a sweeter version with extra honey.

You can also swap the maple syrup for brown sugar if that's what you have on hand. For a smokier flavor, add a pinch of chipotle powder to the sauce. These Longhorn brussel sprouts work great as a holiday side dish too, and I've even seen people use this same sauce on roasted cauliflower or carrots when they want something different.

What to Serve With Longhorn Brussel Sprouts

These Longhorn brussel sprouts pair perfectly with grilled steak, roasted chicken, or pork tenderloin for a complete steakhouse experience at home. My family loves them alongside garlic mashed potatoes and a simple Caesar salad when we're doing Sunday dinner.

Perfect Longhorn Brussels sprouts served in elegant white bowls with gold utensils and sea salt, ready for steakhouse-style dining presentation

FAQs About Longhorn Brussel Sprouts

What is the sauce on the Brussels sprouts at LongHorn Steakhouse?

The sauce is a honey butter mixture with chili powder, smoked paprika, maple syrup, and red pepper flakes. It's sweet, spicy, and buttery all at once, which makes these Brussels sprouts so addictive and popular.

How do restaurants get their Brussels sprouts so crispy?

Restaurants blanch them first, then roast at high heat with proper spacing. The blanching step partially cooks them while the high-heat roasting creates those perfect crispy edges. Check out more restaurant-style Brussels sprouts techniques for additional tips.

When can you not eat brussel sprouts?

Avoid Brussels sprouts if they're yellowing, have black spots, or smell sour. Fresh ones should be bright green and firm. Also skip them if you're on blood thinners since they're high in vitamin K.

Is LongHorn brussel sprouts healthy?

Yes, they're relatively healthy! Brussels sprouts are packed with vitamins C and K, plus fiber. While the butter sauce adds calories, it's still much healthier than most restaurant sides and you're getting great nutrition. Learn more about Brussels sprouts nutrition.

What is the key to crispy brussels sprouts?

The key is blanching first, drying thoroughly, cutting them in half, and roasting cut-side down at high heat. Don't overcrowd the pan and make sure they're completely dry before adding oil and seasoning.