Longhorn Steakhouse Crispy Brussels Sprouts Recipe
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5.0
81 reviews
Excellent
Longhorn Steakhouse Crispy Brussels Sprouts Recipe
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Longhorn Steakhouse Crispy Brussels Sprouts Recipe- These brussels sprouts remain tender with the perfect crispy edges. The perfect amount of sweet & spicy flavors leave you craving more after every bite.
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Ingredients
Crispy Brussels Sprouts
- 1 lb Brussels sprouts cleaned
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
Sauce
- 2 tablespoons butter melted
- ½ teaspoon chili powder or Calabrian chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 1 teaspoon red pepper flakes
- 1 teaspoon maple syrup
- 1 teaspoon honey
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Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil and spray with cooking spray, or rub the pan with butter. Do not use parchment paper, or they will steam.
- Boil a large pot of water and add salt. Prepare Brussels sprouts by peeling off the exterior shell, if damaged, and cutting off the stems.
- Blanch the cleaned Brussels sprouts for 5-7 minutes, or until fork tender, in the boiling water. Remove the sprouts and place them into a large bowl. Cool for 5 minutes, or place them in an ice bath for 30 seconds. Pat them dry with paper towels.
- Cut the Brussels sprouts in half (this will help them get more sauce than leaving them whole). Toss them with olive oil and salt. Roast the Brussels sprouts in the oven for 20-25 minutes or until golden brown and crispy edges. Roast and stir halfway through cooking time.
- In a small bowl combine melted butter, chili powder, paprika, salt, red pepper flakes, honey, and syrup and whisk until combined.
- Remove the tray from the oven and toss the crispy brussel sprouts with the prepared sauce. Place on a large flat serving platter and serve hot!
Notes
- The key to getting perfectly crispy Brussels sprouts is baking them at a high temperature in the oven. I recommend using a greased baking sheet or aluminum foil on a baking tray and not using parchment paper. The parchment paper will produce more steamed Brussels sprouts instead of crispy ones.
- Storing and Reheating
- Fridge - Transfer the leftover Brussels sprouts to an airtight container or a jar with a lid and keep them in the fridge for up to 3 days.
- Freezer—You can freeze the leftover sprouts in a freezer container for up to 3 months. Make a fresh spicy sauce and add it after reheating.
- Reheating - The best way to reheat your leftover crispy Brussels sprouts is to bake them in the oven. Simple preheated oven at 350 degrees Fahrenheit for 4 to 5 mins, or quickly toss them in a hot skillet or pan. You can also reheat them for 1-2 in the microwave.
- I recommend adding more sauce to the Brussels sprouts after reheating them.
Nutrition Information
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Calories
174kcal
(9%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
377mg
(16%)
Potassium
468mg
(13%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1375IU
(28%)
Vitamin C
96mg
(107%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 377mg | 16% |
| Potassium | 468mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 96mg | 107% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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