Longhorn Steakhouse Crispy Brussels Sprouts Recipe
User Reviews
5
Longhorn Steakhouse Crispy Brussels Sprouts Recipe
Description
The recipe begins by prepping Brussels sprouts—trimming and peeling damaged outer layers, then blanching them in salted boiling water until fork-tender. After cooling thoroughly and drying to remove surface moisture, the sprouts are halved to maximize sauce absorption and roasted at 400°F on a foil-lined, greased pan. Stirring halfway ensures even crisping and golden brown edges develop.
A sauce combining melted butter, chili powder, smoked paprika, sea salt, red pepper flakes, honey, and maple syrup is whisked together to complement the roasted sprouts with a blend of heat, smokiness, and sweetness. The sauce is added to the sprouts after roasting, coating them for flavorful finishing touches.
Leftover sprouts store well in the refrigerator for up to three days or can be frozen for three months. Reheating in the oven or skillet restores crispness better than microwaving. Additional sauce can be added after reheating to refresh their flavor. Avoid parchment paper during roasting as it traps steam and prevents crisping.
Ingredients
Crispy Brussels Sprouts
- 1 lb Brussels sprouts cleaned
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt sea salt
Sauce
- 2 tablespoons butter melted
- ½ teaspoon chili powder or Calabrian chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt sea salt
- 1 teaspoon red pepper flakes
- 1 teaspoon maple syrup
- 1 teaspoon honey
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
- High oven temperature and proper pan choice are essential to getting crispy Brussels sprouts; avoid parchment paper to prevent steaming.
- Blanching and thoroughly drying the sprouts before roasting helps achieve a tender inside and crispy outside.
- Leftover sprouts can be refrigerated for up to 3 days or frozen for up to 3 months; reheat in the oven or skillet for best texture.
- Add fresh sauce after reheating to maintain flavor and moistness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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