Longhorn Steakhouse Brussels Sprouts Recipe
Longhorn Steakhouse Brussels Sprouts Recipe is a medium American recipe that serves 4. 393 calories per serving. Recipe by Heather Johnson (The Food Hussy) on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $8.72 total, $2.18 per serving
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
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
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
Blanch Sprouts
Add the trimmed sprouts to the boiling water, reduce to a gentle simmer, and cook for 4 minutes.
Time: PT4M
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
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
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
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
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
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy (butter), Honey
Ingredient Substitutions
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Coarse Sea Salt: Kosher salt
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Maple Syrup: Agave nectar
- Instead of Honey: More maple syrup
- Instead of Red Pepper Flakes: Cayenne pepper
- Instead of Chili Powder: Paprika + cayenne
- Instead of Smoked Paprika: Regular paprika
- Instead of Chipotle Pepper Seasoning: Chipotle in adobo, finely minced
Equipment Needed
- Large Pot
- Colander
- Large Bowl
- Cutting Board
- Chef's Knife
- Roasting Pan
- Parchment Paper
- Mixing Bowl
- Whisk
- Measuring Spoons
- Spatula
Critical Steps — Do Not Skip
- Blanching the Brussels sprouts for exactly 4 minutes to remove toughness.
- Ice bath to stop cooking and preserve color.
- Roasting at 400°F for 20 minutes to achieve crisp edges.
- Whisking the sauce until fully emulsified before drizzling.
Chef Tips from the Video
- Use parchment paper on the roasting pan for easy cleanup and to prevent sticking.
- Keep the loose outer leaves; they become the most flavorful crispy bits.
- For extra smoky flavor, finish the sprouts under the broiler for 2 minutes after roasting.
Troubleshooting
Sprouts are soggy instead of crispy.
Make sure the sprouts are thoroughly dried after the ice bath and spread them in a single layer. Increase roasting time by 5 minutes if needed.
Sauce becomes too thick and clumps.
Whisk in a teaspoon of warm water or extra melted butter until smooth.
Spice level is too mild.
Add an extra 1/4 tsp red pepper flakes or a pinch of cayenne pepper.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven for 5‑7 minutes.
Freezer: Not recommended; texture will become soggy.
Room temperature: Can sit out for up to 2 hours; beyond that keep refrigerated.
Make-Ahead Tips
- Trim and blanch the sprouts up to step 4, then store dry in the fridge for up to 24 hours.
- Prepare the sauce and keep it in a sealed jar; whisk again before using.
Frequently Asked Questions
What is the cultural significance and history of sweet and spicy Brussels sprouts in American steakhouse cuisine?
Longhorn Steakhouse popularized a sweet‑spicy glazed Brussels sprout side that blends Southern comfort flavors—honey, maple, and chipotle—with the vegetable's natural earthiness, making it a modern American classic.
What are the traditional regional variations of sweet and spicy Brussels sprouts in the United States?
In the Southwest, chipotle and smoked paprika are common, while in the Midwest chefs often use brown sugar and mustard. The Longhorn version leans toward a maple‑chipotle profile that reflects Texas‑inspired smoky heat.
How is the authentic Longhorn sweet and spicy Brussels sprout side traditionally served in Texas steakhouse restaurants?
It is served hot, directly from the oven, on a small platter, often garnished with a light drizzle of the same glaze and a pinch of coarse sea salt, allowing diners to enjoy the crisp leaves and caramelized edges.
What occasions or celebrations is sweet and spicy Brussels sprouts traditionally associated with in American dining culture?
The dish is a popular side for holiday meals, steakhouse dinner dates, and casual gatherings where a flavorful vegetable side adds color and excitement to the plate.
What authentic ingredients are used in the Longhorn sweet and spicy Brussels sprouts versus acceptable substitutes?
Authentic ingredients include fresh Brussels sprouts, maple syrup, honey, chipotle pepper seasoning, smoked paprika, and coarse sea salt. Substitutes can be agave for maple, regular paprika for smoked, or chipotle in adobo minced finely.
What other American steakhouse side dishes pair well with Longhorn sweet and spicy Brussels sprouts?
Creamy mashed potatoes, garlic‑buttered corn on the cob, and a crisp mixed green salad with vinaigrette complement the sweet‑spicy flavor profile of the Brussels sprouts.
What makes Longhorn sweet and spicy Brussels sprouts special or unique in American steakhouse cuisine?
The combination of a quick blanch‑then‑roast method, the inclusion of both honey and maple syrup, and the smoky chipotle‑paprika blend creates a balanced sweet, smoky, and mildly spicy glaze that sets it apart from plain roasted sprouts.
What are the most common mistakes to avoid when making Longhorn sweet and spicy Brussels sprouts at home?
Common errors include over‑cooking the sprouts during blanching, not drying them before roasting, overcrowding the pan, and letting the sauce sit too long and thicken before drizzling.
How do I know when the Longhorn sweet and spicy Brussels sprouts are done cooking?
The outer leaves should be golden‑brown and crisp, while the interior pieces are tender. A quick taste should reveal a caramelized sweetness with a mild heat from the chipotle.
What does the YouTube channel Heather Johnson (The Food Hussy) specialize in?
Heather Johnson’s channel, The Food Hussy, focuses on approachable, comfort‑food recipes with a home‑cooking vibe, often featuring copycat restaurant dishes, quick weeknight meals, and detailed technique tips.
How does the YouTube channel Heather Johnson (The Food Hussy) approach American comfort food differently from other cooking channels?
Heather emphasizes practical kitchen hacks, such as using parchment for easy cleanup and sharing personal anecdotes, while still delivering precise measurements and step‑by‑step visuals that make classic comfort dishes feel both authentic and accessible.
Last updated: August 31, 2026
