Longhorn Brussels Sprouts (Copycat)
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Longhorn Brussels Sprouts (Copycat)

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Longhorn Steakhouse has the most amazing crispy brussels sprouts — their brussels sprouts are probably the best I have ever tried!

I know this sounds kind of weird as many people don’t like brussels sprouts at all, but once you try them made this way, they will become a regular addition to your table.

These Brussels sprouts are so crispy, and since they’re tossed in a sweet and spicy sauce, you will want to serve them with just about anything!

What Is In Longhorn Brussels Sprouts?

I have ordered these so many times and could not quite pick up all the flavors. So, I searched online all channels and social networks and found someone who claimed to get a recipe from a cook at Longhorn!

Allegedly, their secret is in a spice blend called Calabrian chili blend. This spice blend is made with a few other ingredients, and that is what dictates the flavor.

From the original recipe, I could pick up some smoked paprika and garlic powder, and some hint of sweetness. So, my blend is made with these ingredients!

I would say I got it 90% accurate, but the most important thing is the crispiness of the brussels sprouts.

Here are the ingredients for homemade Calabrian chili blend:

Combine these ingredients in a bowl and use them as desired. Store the spice blend in an airtight container in a cool, dry place in between uses. 

How To Make Brussels Sprouts Crispy

Making crispy brussels sprouts is very easy. Brussels sprout is a vegetable like cabbage, although very small in size.

Despite the size, you will prepare them just like any cabbage — trim them, wash them, get off the yellow leaves, and blanch for 4-5 minutes.

Once they are blanched, drain them, and toss them with the spice blend. From this point, you can deep fry them, fry them in a pan, bake them in the oven, or use an air-fryer.

Whatever method you choose, you will end up with deliciously crispy brussels sprouts!

If you ever made crispy potatoes, then you know how to make other veggies crispy too — it’s all about giving them a simmering bath before other heat treatments.

Here is how to make brussels sprouts (and any other veggies) crispy:

  1. Preheat your oven or air fryer to 400°F. If you are frying in oil, heat your oil.
  2. Bring a large saucepot of water to a boil. Reduce heat, add some salt, and add trimmed and cleaned Brussels sprouts.
  3. Blanch the Brussels sprouts for 4 minutes, then drain them and submerge them in cold water to prevent further cooking. Drain the Brussels sprouts again.
  4. If your Brussels sprouts are smaller, leave them as they are. Cut larger Brussels sprouts into halves.
  5. Place the Brussels sprouts on a baking sheet and drizzle with olive oil, then season them with some salt and pepper. Bake the Brussels sprouts for 25 minutes. 
  6. In the meantime, combine melted butter, honey, and Calabrian chili blend in a bowl. 
  7. Once the Brussels sprouts are baked, fried, or air-fried, pour the butter-spice blend over them and toss to coat. 
  8. Serve as desired. Enjoy!

Why Is Blanching Important?

Brussels sprouts are sturdy little things and sometimes getting them cooked inside without burning them can be a bit tough.

Therefore, blanching will make the center nice and soft, so once they are baked, fried, or air-fried they will turn out exactly as you want — perfectly cooked Brussels sprouts with a crispy finish!

If your Brussels sprouts are not crispy, you did not probably roast them at the right temperature. The thing is that the ovens are different, and mine could be quite different from yours!

So, if by any chance your Brussels sprouts are not crispy after following these instructions, then turn your oven temperature up by 25-50°F and bring the Brussels sprouts closer to the heating element for 5-10 more minutes.

Longhorn Brussels Sprouts (Copycat)

Preparation time: 5 minutes

Cooking time: 30 minutes

Servings: 4

Ingredients

  • 1 lb Brussels sprouts
  • 4 tbsp butter
  • Salt, to taste
  • ¼ tsp sugar
  • 2 ½ tbsp honey
  • 1 tbsp homemade Calabrian chili rub (recipe above)
  • 1 tbsp olive oil

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Clean and trim the Brussels sprouts, removing any yellow leaves.

2. Bring a pot of salted water to a boil. Add the Brussels sprouts and reduce heat to simmer for 4 minutes.

3. Drain the Brussels sprouts, submerge them in cold water, and drain again.

  • I did this step in advance a day ahead, and you can do it too. Just store the Brussels sprouts in a fridge until you’re ready to cook them. 

4. Place the Brussels sprouts on a baking sheet — if small, leave them whole; if larger, cut them in half. 

5. Drizzle with olive oil and season with salt and pepper, then roast the Brussels sprouts for 20-25 minutes.

6. In the meantime, melt butter over medium heat in a small saucepot. Stir in your homemade Calabrian spice rub, sugar, and honey to make your sauce. 

7. Once the Brussels sprouts are crispy, remove them from the oven. Then, pour the sauce over them. 

8. Gently toss the Brussels sprouts to coat with sauce, then serve warm. Enjoy!

Longhorn Brussels Sprouts (Copycat)

Longhorn Brussels Sprouts (Copycat)

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 30 minutes

Longhorn Steakhouse has the most amazing and crispy brussels sprouts — here’s a copycat recipe so that you enjoy them at home!

Ingredients

  • 1 lb Brussels sprouts
  • 4 tbsp butter
  • Salt, to taste
  • ¼ tsp sugar
  • 2 ½ tbsp honey
  • 1 tbsp homemade Calabrian chili rub (recipe above)
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Clean and trim the Brussels sprouts, removing any yellow leaves.
  2. Bring a pot of salted water to a boil. Add the Brussels sprouts and reduce heat to simmer for 4 minutes.
  3. Drain the Brussels sprouts, submerge them in cold water, and drain again. I did this step in advance a day ahead, and you can do it too. Just store the Brussels sprouts in a fridge until you're ready to cook them. 
  4. Place the Brussels sprouts on a baking sheet — if small, leave them whole; if larger, cut them in half. 
  5. Drizzle with olive oil and season with salt and pepper, then roast the Brussels sprouts for 20-25 minutes.
  6. In the meantime, melt butter over medium heat in a small saucepot. Stir in your homemade Calabrian spice rub, sugar, and honey to make your sauce. 
  7. Once the Brussels sprouts are crispy, remove them from the oven. Then, pour the sauce over them. 
  8. Gently toss the Brussels sprouts to coat with sauce, then serve warm. Enjoy!

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2 Comments

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  2. Hi jaron,

    Really a great instruction on making this
    Longhorn Brussels Sprout , i was in need of this information.

    Loved the way you explained well.
    Thanks for sharing.
    Bookmarked.

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