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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

Longhorn Brussels Sprouts Recipe

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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Course : Dinner, Side Dish
Cuisine : American
Prep Time : 15 minutes
Cook Time : 30 minutes
Blanching Time : 6 minutes
Total Time : 51 minutes
Servings : 6
Calories : 145kcal
Cost : $4.75
Author : Aliana Recipes

Equipment

  • 1 Large pot For blanching Brussels sprouts in boiling water
  • 1 Large baking sheet To roast Brussels sprouts with proper spacing
  • 1 Small mixing bowl To whisk together the signature honey butter sauce
  • 1 Sharp knife For halving Brussels sprouts and trimming stems

Ingredients
 

  • 1 ½ 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
  • ½ teaspoon smoked paprika - Adds smoky depth to the sauce
  • ½ teaspoon sea salt - For the honey butter sauce
  • ¼ 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

Instructions

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

Notes

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. The secret is blanching first, then roasting with that incredible honey butter sauce.

Nutrition

Serving : 165g | Calories : 145kcal | Carbohydrates : 18g | Protein : 4g | Fat : 8g | Saturated Fat : 4g | Polyunsaturated Fat : 1g | Monounsaturated Fat : 2g | Cholesterol : 15mg | Sodium : 320mg | Potassium : 390mg | Fiber : 4g | Sugar : 12g | Vitamin A : 750IU | Vitamin C : 85mg | Calcium : 45mg | Iron : 1.4mg