Longhorn Steakhouse Brussels Sprouts Recipe

Ingredients

• 1.5 pounds Brussels Sprouts (trimmed, ends cut, leaves kept, halved or quartered)
• 2 tablespoons Olive Oil (extra virgin, for tossing before roasting)
• 1 teaspoon Coarse Sea Salt (for seasoning before roast)
• 2 tablespoons Unsalted Butter (melted for sauce)
• 1 tablespoon Maple Syrup (pure grade A)
• 1 tablespoon Honey (light or clover honey)
• 1/2 teaspoon Red Pepper Flakes (adjust for heat)
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Chipotle Pepper Seasoning (ground chipotle powder)
• 4 quarts Water (for blanching)
• 2 cups Ice (for ice bath)

Instructions

1. Prep Water and Oven

   Fill a large pot with 4 quarts of water, bring to a boil, and preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

2. Trim and Halve Brussels Sprouts

   Cut off the stem ends of the Brussels sprouts, remove any outer yellow leaves, then halve larger sprouts and quarter the very large ones.

   Time: PT5M

3. Blanch Sprouts

   Add the trimmed sprouts to the boiling water, reduce to a gentle simmer, and cook for 4 minutes.

   Time: PT4M

4. Ice Bath

   Drain the sprouts in a colander and immediately transfer them to a bowl of ice water for 2 minutes to stop cooking.

   Time: PT2M

5. Cut to Bite‑Size Pieces

   Remove the sprouts from the ice bath, dry, and cut each piece into bite‑size halves or quarters, keeping any loose leaves separate.

   Time: PT3M

6. Season and Roast

   Place the cut sprouts on a parchment‑lined roasting pan, drizzle with 2 tbsp olive oil, sprinkle 1 tsp coarse sea salt, toss to coat, and roast for 20 minutes, stirring halfway through.

   Time: PT20M

   Temperature: 400°F

7. Prepare Sweet‑Spicy Sauce

   While the sprouts roast, melt 2 tbsp butter in a small bowl, then whisk in 1 tbsp maple syrup, 1 tbsp honey, 1/2 tsp red pepper flakes, 1/2 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp chipotle pepper seasoning until smooth.

   Time: PT5M

8. Combine and Serve

   Remove the roasted sprouts from the oven, transfer to a serving bowl, and drizzle the warm sauce over them. Toss gently to coat, ensuring the bottom pieces get lifted to the top for even coverage.

   Time: PT3M

Nutrition Facts

Calories

393

Protein

5 g

Carbohydrates

20 g

Fat

11 g

Fiber

5 g