Copycat LongHorn Steakhouse Crispy Brussels Sprouts Recipe
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| Roast these copycat LongHorn Brussels sprouts until the edges crackle, then toss them in a buttery sweet chili glaze for a side dish everyone will chase. |
If you love the LongHorn Steakhouse Crispy Brussels Sprouts, you are in for a treat. This easy copycat Brussels sprouts recipe brings that same crispy outside, tender middle, and bold sweet-and-spicy flavor right into your home kitchen. It is simple enough for a weeknight side dish, but tasty enough to put on the table for guests.
These Brussels sprouts are roasted until deeply golden, then tossed with a flavorful buttery sauce that hits salty, sweet, savory, and a little heat all at once. If you have ever thought Brussels sprouts were boring, this recipe may change your mind fast.
Why People Love LongHorn Steakhouse Crispy Brussels Sprouts
LongHorn Steakhouse is known for hearty steaks, big flavors, and comforting side dishes that feel a little more special than the usual steakhouse fare. One side that really stands out is their crispy Brussels sprouts. They are not plain or steamed. They are caramelized, a little crunchy, and packed with flavor.
This dish has become iconic because it turns a simple vegetable into something craveable. The outsides get browned and crisp, the centers stay tender, and the sauce adds a glossy coating with sweet chili notes and smoky seasoning. Every bite gives you contrast. It is crunchy, soft, sweet, savory, and just a little spicy.
This is a copycat recipe inspired by the restaurant dish. We are not claiming this is the actual proprietary recipe from LongHorn Steakhouse, only a homemade version designed to mimic the taste and texture people love.
Why This Copycat Recipe Works
The trick is giving the Brussels sprouts enough space to roast instead of steam. Think of it like trying to toast marshmallows. If they are crowded together, you do not get that beautiful browned surface. The same idea applies here.
Then comes the finishing sauce. It is quick, but it makes a huge difference. A mix of butter, honey, chili sauce, and seasonings helps recreate that restaurant-style flavor. The sauce clings to the crisp leaves and gets into all the little folds, which is exactly where the flavor should go.
- Crispy edges from high-heat roasting
- Tender centers so they do not dry out
- Sweet heat flavor that tastes restaurant-worthy
- Easy ingredients you can find in most USA grocery stores
Ingredients You Will Need
This recipe makes about 4 servings as a side dish.
- 1 1/2 pounds fresh Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1 1/2 tablespoons sweet chili sauce
- 1 teaspoon soy sauce
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- Optional: 1 teaspoon lemon juice for a brighter finish
- Optional garnish: grated Parmesan or extra cracked black pepper
Prep Time, Cook Time, Yield, and Nutrition
- Prep time: 15 minutes
- Cook time: 25 to 30 minutes
- Total time: About 40 to 45 minutes
- Yield: 4 servings
Approximate nutrition per serving:
- Calories: 190
- Protein: 5g
- Carbohydrates: 16g
- Fat: 13g
- Fiber: 5g
- Sugar: 7g
- Sodium: 360mg
These numbers are approximate and can change based on ingredient brands and portion size.
How to Make Copycat LongHorn Steakhouse Crispy Brussels Sprouts
If you are new to cooking Brussels sprouts, do not worry. I will walk you through it step by step.
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Preheat your oven.
Set your oven to 425°F. A hot oven is important here because it helps the Brussels sprouts brown and crisp. Line a large baking sheet with parchment paper for easier cleanup, or lightly oil the pan. -
Trim and cut the Brussels sprouts.
Slice off the tough stem ends. Remove any damaged or yellow outer leaves. Cut each Brussels sprout in half from top to bottom. If some are extra large, cut them into quarters so they cook evenly. -
Dry them well.
If you washed the Brussels sprouts, pat them very dry with paper towels. Moisture is the enemy of crispiness. This step matters more than people think. -
Season the Brussels sprouts.
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, and garlic powder. Make sure all the cut sides get lightly coated. -
Arrange them on the pan.
Spread the Brussels sprouts in a single layer on the baking sheet, with as many cut sides down as possible. Do not crowd the pan. Use two pans if needed. That spacing helps them roast instead of steam. -
Roast until crisp and browned.
Roast for 20 to 25 minutes. Around the 15-minute mark, check them. If some loose leaves are getting dark, that is okay. Those little crisp leaves are delicious. For extra color, roast a few minutes longer until the edges are deeply golden brown. -
Make the sauce while they cook.
In a small saucepan over low heat, melt the butter. Stir in the honey, sweet chili sauce, soy sauce, crushed red pepper flakes, smoked paprika, and Dijon mustard. Heat just until smooth and combined, about 1 to 2 minutes. Do not boil it hard. You just want it warm and glossy. -
Toss and finish.
Transfer the hot roasted Brussels sprouts to a large bowl. Pour the sauce over them and toss gently until coated. If you want a brighter flavor, add the optional lemon juice now. -
Serve right away.
Brussels sprouts are at their crispiest right after cooking. If desired, top with a little Parmesan or extra black pepper. Serve hot.
Food Safety Tips
Even a simple vegetable side dish deserves smart kitchen habits.
- Wash your hands before and after handling produce.
- Rinse Brussels sprouts under cool water, then dry them well.
- Use a clean cutting board and knife.
- Hot foods should be kept hot, at about 140°F or above, if holding before serving.
- Refrigerate leftovers within 2 hours.
- Reheat leftovers to 165°F before eating.
If you add bacon or another meat variation, cook it to a safe temperature before mixing it into the dish.
Tips for the Crispiest Brussels Sprouts
Want that steakhouse-style texture? These little details help a lot.
- Do not overcrowd the pan. Give the sprouts room.
- Roast cut-side down. That flat side caramelizes beautifully.
- Dry them well. Wet sprouts steam.
- Use high heat. Lower oven temperatures usually give softer results.
- Toss with sauce at the end. If you add sauce too early, they can lose some crispiness.
One thing I have learned over time is that Brussels sprouts are a bit like french fries. They are best when fresh and hot. Still tasty later, yes, but at their peak right out of the oven.
Easy Air Fryer Version
If you love using your air fryer, this is a great option. It is especially handy when you do not want to heat up the whole kitchen.
- Preheat your air fryer to 375°F.
- Toss Brussels sprouts with oil and seasonings as directed.
- Cook in batches for 12 to 15 minutes, shaking the basket halfway through.
- Make the sauce separately and toss the hot Brussels sprouts in the sauce before serving.
The air fryer gives you great crispy edges with less waiting. Just do not overfill the basket, or they will steam instead of crisp.
Common Substitutions and Time-Saving Ideas
Need to work with what you have? No problem.
- No sweet chili sauce? Mix a little apricot preserves or honey with your favorite hot sauce.
- No Dijon mustard? Use yellow mustard in a small amount.
- Short on time? Buy pre-trimmed Brussels sprouts.
- Want extra richness? Add a sprinkle of freshly grated Parmesan.
- Like more heat? Add extra red pepper flakes or a dash of sriracha.
You can also roast the Brussels sprouts ahead of time, then reheat them briefly in a hot oven and toss with fresh sauce just before serving.
Allergy-Friendly and Diet Modifications
This is one area where homemade recipes really shine. You can adjust the ingredients to fit your needs without losing the spirit of the dish.
- Gluten-free: Use a certified gluten-free soy sauce or substitute tamari. Double-check your sweet chili sauce label too, since brands can vary.
- Dairy-free: Replace the butter with vegan butter or a little extra olive oil. The flavor will still be rich and tasty.
- Vegan: Use vegan butter and swap the honey for maple syrup or agave. Skip Parmesan, or use a dairy-free Parmesan-style topping.
- Low-sodium: Reduce the salt and use low-sodium soy sauce. You can boost flavor with more smoked paprika, black pepper, or lemon juice.
- Paleo-inspired: Use ghee instead of butter, coconut aminos instead of soy sauce, and honey instead of processed sauces. If needed, replace the sweet chili sauce with a mix of honey, red pepper flakes, and a splash of vinegar.
- Nut-free: This recipe is naturally nut-free as written, but always check packaged sauce labels for cross-contact concerns.
- Soy-free: Use coconut aminos in place of soy sauce. The flavor will be slightly sweeter, but still very good.
- Lower sugar: Cut the honey in half and use a lighter hand with the sweet chili sauce. Add a bit more mustard or lemon juice to keep the flavor balanced.
If you are cooking for a crowd with mixed dietary needs, you can even serve the sauce on the side. That way, everyone can build their own plate.
What to Serve with Crispy Brussels Sprouts
This copycat LongHorn Steakhouse side dish pairs well with all kinds of meals. Of course, steak is the obvious choice, but it does not stop there.
- Grilled steak or sirloin
- Roast chicken
- Pork chops
- Meatloaf
- Salmon
- Burgers
- Mashed potatoes or baked potatoes
If you want a steakhouse-at-home dinner, serve these Brussels sprouts with a juicy steak, a baked potato, and warm bread. It feels special without being hard to pull off.
How to Store and Reheat Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat:
- Oven: Reheat at 400°F for 6 to 8 minutes
- Air fryer: Reheat at 350°F for 3 to 5 minutes
- Microwave: It works, but the sprouts will be softer
The oven or air fryer is best if you want to bring back some of that crispy texture.
Frequently Asked Questions
Why are my Brussels sprouts not crispy?
Usually it comes down to too much moisture or an overcrowded pan. Dry them well and roast them with space between each piece.
Can I make this recipe ahead?
Yes, but for the best texture, roast them fresh or reheat them in a hot oven before tossing with sauce.
Can I use frozen Brussels sprouts?
Fresh is best for crispiness. Frozen Brussels sprouts hold more water, so they usually come out softer.
Are Brussels sprouts healthy?
Yes, they are packed with fiber, vitamins, and antioxidants. This recipe adds sauce and butter, but it is still a flavorful way to enjoy vegetables.
Final Thoughts
This LongHorn Steakhouse Crispy Brussels Sprouts copycat recipe is one of those side dishes that can steal the show. It takes a humble vegetable and turns it into something golden, bold, and seriously craveable.
If you make this recipe, I would love to hear how it turned out for you. Did you keep it classic, or add your own twist? Maybe a little extra heat? Maybe Parmesan on top? Please leave a comment and share your results. And if you know someone who says they do not like Brussels sprouts, send them this recipe. It might just change their mind.
Disclaimer
This recipe is a copycat recipe inspired by a popular restaurant dish. It is not the original recipe, and no knowledge of LongHorn Steakhouse’s actual proprietary recipe is implied or claimed. This post is created for home cooks who want to enjoy a similar dish at home.
Simply Copycat Recipes is also an Amazon affiliate, which means we may earn from qualifying purchases made through affiliate links at no extra cost to you.
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