Longhorn Brussel Sprouts Recipe | Easy & Delicious

Even though we know we should eat more greens, and go easy on the sweets, sometimes you need to spice the vegetables up with some flair. Well, that’s where this copycat Longhorn Brussel sprouts recipe comes in, probably the most charming Brussel sprouts you’ll likely see.

Longhorn Steakhouse Brussel sprouts recipe is famous for a reason. The addition of chili powder makes it spicy, and with the honey-maple syrup pairing, it’s as sweet as sprouts go. 

Jump to:

• Ingredients 
• Instructions 
• Substitutions
• Variations
• Equipment 
• Storage and reheating
• Tips
• Longhorn Brussel Sprouts Recipe
• Comments

Ingredients 

• Brussel sprouts — 1 pound.
• Salt — 1 tbsp. 
• Olive oil — 1½ tbsp.
• Butter — 2 tbsp.
• Honey — 1 tbsp. 
• Chili powder — ½ tbsp.
• Maple syrup — ⅔ tbsp.

Instructions 

1. Preheat the oven to 400 degrees.

2. Boil water in a saucepan. Sprinkle some salt in the water.

3. Add Brussel sprouts and let them simmer for five minutes.

4. Drain the Brussel sprouts and transfer them to an ice bath to soak for a minute.

5. Whisk together the butter, honey, chili powder, maple syrup, and salt in a bowl. 

6. Drizzle some olive oil on your Brussel sprouts.

7. Place them on a baking pan and roast for half an hour, until they turn golden brown and crispy.

8. Pour the sauce on your Brussel sprouts, and serve.

Substitutions

• Oil — Olive oil is usually the go-to oil when it comes to cooking. This doesn’t mean that it’s irreplaceable though. You’ve got a pretty good amount of options to substitute with such as canola oil, coconut oil, and even butter.

• Chili powder — An incredibly popular spice blend, chili powder found its way into this Longhorn Brussel sprouts recipe. But if you find yourself short on chili powder, you still have some alternatives to rely on. A homemade chili mix, for example, will do the job. Combine 2 tbsp. paprika, 1 tbsp. onion powder, 1 tbsp. oregano, 1 tbsp. cayenne, ½ tsp. cumin, and ½ tbsp. onion. If you prefer a minimal approach, omit the onion, garlic, and oregano.

• Honey and maple syrup — You might have raised an eyebrow at the thought of using both honey and maple syrup. However, those who are careful about their sugar intake or are just not a fan of extra-sweet Longhorn Brussel sprouts can always omit one and just go with the other. Honey and maple syrup can also be used interchangeably in a 1/1 ratio. If you’re short on honey, you can also go with brown sugar or corn syrup.

Variations

• Air fried — Air fryers have some advantages that an oven just doesn't. They are more efficient, doubtlessly, and they can be healthier too. Simply transfer the Brussel sprouts to an air fryer and air fry for between 10-15 minutes, at 375 degrees.

• Deep fried — There are numerous Longhorn Brussel sprouts recipes out there, and they all differ at some point, whether it’s the ingredients or the cooking method. However, the original recipe is deep-fried. To do it, deep fry the Brussel sprouts using a neutral oil such as canola oil. The rest of the recipe can be followed the same. 

Equipment 

• Measuring spoons and cups. 

• Medium-sized mixing bowl. 

• Medium-sized saucepan. 

Storage and reheating

• You can store it in an airtight container in your fridge for 3-4 days.

• You can reheat the leftovers in the oven, at 400 degrees.

• A microwave can also be used, but an oven is recommended.

Tips

• Customize — This Longhorn Brussel sprouts recipe could be too spicy for some. If that’s the case, feel free to customize the amount of chili powder. The same goes for maple syrup and honey. Though the two make an unexpectedly tasty duo, for some this could be a problem. You can omit one and go with the other.

• Choose well — Choosing the right type of Brussel sprouts could actually make or break your Longhorn Brussel sprouts recipe. Try to get bright and green ones. Also, keep in mind that smaller sprouts are actually sweeter, and make sure you get them all the same size. 

• Prepare the sprouts — Make sure to trim the edges and tough ends of the Brussel sprouts. You might want to slice them in half, so that they will fit better into the baking pan.