Longhorn Steakhouse Brussels Sprouts are crispy, caramelized, and coated in a bold maple-chipotle butter sauce just like the fan-favorite side from Longhorn Steakhouse! You can make them in an air fryer if you’d rather skip the oven.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, melted
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon chipotle powder
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 2 teaspoons honey
- 1 teaspoon maple syrup
- Brussels Sprouts: Brussels sprouts are loaded with nutrients, antioxidants, and fiber. Mine were large, so if yours are smaller, adjust the cooking time—or leave them whole for the best texture. I love mine crispy outside and tender inside!
- Butter: The melted butter helps the sauce coat the Brussels sprouts evenly, making them extra flavorful. It also helps all the spices and sweet ingredients stick to the sprouts, so every bite is tasty! I used unsalted butter. If using salted butter (which will work), you may want to lessen the amount of salt in the sauce.
- Spices & Seasonings: I add chili powder, paprika, chipotle powder, kosher salt, and pepper to the sauce.
- Red Pepper Flakes: The red pepper flakes (also called crushed red pepper) give the sauce a little extra heat. If you prefer a milder sauce, leave those out. Or add more for even more spice!
- Honey: Honey adds sweetness and helps the sauce stick to the Brussels sprouts.
- Maple Syrup: Maple syrup (look for pure maple syrup for the most authentic flavor) adds more sweetness to balance the spices. It also gives the Brussels sprouts a nice glaze that makes them even more delicious!
Instructions:
- Preheat the oven to 450°F.* Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, toss the Brussels sprouts with olive oil until evenly coated. Spread them out in a single layer on the prepared baking sheet, cut side down. Roast for 10 minutes, then flip and continue roasting for another 10-15 minutes, or until golden brown and crispy on the edges.
- While the Brussels sprouts are roasting, prepare the sauce. In a small bowl, whisk together the melted butter, chili powder, paprika, chipotle powder, salt, red pepper flakes, honey, and maple syrup.
- Remove the Brussels sprouts from the oven and immediately toss them in the sauce while still hot.
- Serve warm.
Can You Use Frozen Brussels Sprouts?
You can use frozen Brussels sprouts, but they may not get as crispy as fresh ones. To make them work, you should thaw them and pat them dry before cooking. Roasting time might also need a little adjustment—start by checking them a few minutes earlier since frozen sprouts can cook faster than fresh ones.
Can You Make The Sauce Ahead Of Time?
Yes, you can get the sauce made ahead of time, so it is ready to go when you roast the Brussels sprouts. Once made, store it in an airtight container in the refrigerator for up to a week. When ready to use it, warm up the sauce slightly so it is easy to mix with the roasted Brussels sprouts.
How To Store & Reheat Longhorn Steakhouse Brussels Sprouts:
To store the Brussels sprouts, first, let them cool completely. You can store the Brussels sprouts with the sauce, but they might not stay as crispy. If you want them to stay a bit crunchier, you can store the sauce separately and add it just before eating. Either way, store them in an airtight container in the refrigerator for up to 3-4 days. When ready to eat, heat them in the oven or air fryer for a few minutes to get them warm and a little crispy again!
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More Recipe Suggestions:
Longhorn Garlic Parmesan Crusted Chicken
Garlic Parmesan Roasted Brussel Sprouts
Crispy Brussels Sprouts with Bacon and Creamy Mustard Sauce
Lemon Garlic Butter Chicken and Brussel Sprouts
Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots
Longhorn Steakhouse Brussels Sprouts
Equipment
- Air-Fryer optional
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter melted
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon chipotle powder
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 2 teaspoons honey
- 1 teaspoon maple syrup
Instructions
- Preheat the oven to 450°F.* Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, toss the Brussels sprouts with olive oil until evenly coated. Spread them out in a single layer on the prepared baking sheet, cut side down. Roast for 10 minutes, then flip and continue roasting for another 10-15 minutes, or until golden brown and crispy on the edges.
- While the Brussels sprouts are roasting, prepare the sauce. In a small bowl, whisk together the melted butter, chili powder, paprika, chipotle powder, salt, red pepper flakes, honey, and maple syrup.
- Remove the Brussels sprouts from the oven and immediately toss them in the sauce while still hot.
- Serve warm.
*Air Fryer Instructions:
- In a large bowl, toss the Brussels sprouts with olive oil until evenly coated.
- Line the basket of your air fryer with the Brussels sprouts, cut side down (if cut). Depending on the size of your air fryer, you may have to work in batches.
- Air fry at 400°F for 10 minutes, shaking the basket halfway through cooking, or until the Brussels sprouts are done to the desired crispness. (If cooking larger Brussels sprouts, they may need extended cooking time.)
- While the Brussels sprouts are cooking, make the sauce.
- Remove the Brussels sprouts from the air fryer and immediately toss them in the sauce while still hot.
