These Copycat Longhorn Brussels Sprouts are addictively crispy, flavorful, and easy to make. Drizzled with a buttery honey-chipotle sauce, you can have this restaurant-quality side dish right at home in only 30 minutes.
Have you ever had a dish at a restaurant that was so good, that you wished you could make it at home?
Well, if you’ve ever tried the crispy Brussels sprouts from Longhorn Steakhouse, this copycat recipe is sure to be a winner! Roasted to crispy perfection and drizzled with a luscious honey-chipotle butter sauce, these Brussels sprouts are seriously addictive.
According to a thread on Reddit, Longhorn Steakhouse uses an ingredient called Calabrian chili powder. Since I wanted to make this Brussels sprout recipe as home cook friendly as possible, I opted for adobo sauce instead.
The adobo sauce brings a similar warm heat and smoky chipotle flavor as the Calabrian chili rub would. And, in my experience, it’s easier to find at the grocery store. However, feel free to play around with the spices in this recipe to suit your tastes.
Another change I made to this recipe is to roast the sprouts instead of frying them. I did this for convenience and for easier clean up.
So, keep reading to learn how to make my version of the Longhorn Crispy Brussel Sprouts recipe.
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Why You’ll Love This Recipe
- Addictively Crispy- Blanching the Brussels sprouts first and then roasting them at high heat means they get extra crispy. If you’ve never had crispy Brussels sprouts, you’re in for a treat!
- Super Flavorful- Crispy, caramelized Brussels sprouts coated in a honey-chipotle butter sauce? Yes, please! Salty, sweet, and spicy, these copycat Longhorn Steakhouse Brussels sprouts have layers of flavor.
- Restaurant Quality- Ever wish you could make crispy Brussels sprouts as well your favorite restaurant does? Well, now you can! The secret lies in the drool-worthy honey-chipotle butter sauce.
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Brussels Sprouts- A cruciferous vegetable like cabbage and broccoli, Brussels sprouts are a nutrition powerhouse. Brussels sprouts are a good source of fiber, which means they’ll help you feel full and satisfied after a meal. Roasting them helps to bring out their natural sweetness.
- Adobo Sauce- One of my favorite ingredients, I have chipotles in adobo in my pantry or freezer at all times. Adobo sauce brings a nice smoky and mellow heat to any dish you add it to. Use any leftover adobo sauce you have to make my Honey-Chipotle Shrimp Tacos.
- Honey- The sweetness of honey complements the subtle sweetness of the caramelized Brussels sprouts. The honey also helps to balance the mild heat from the adobo sauce.
- Butter- Of course, you can’t have a delicious, restaurant-inspired vegetable side dish without butter. Tossing the Brussels sprouts in a buttery sauce after roasting them helps them stay nice and crispy.
Seasonal Tip: Look for Brussels sprouts on the stalk, especially in late fall or early winter, when they’re in season and taste the best. Buying them on the stalk means fresher, more flavorful sprouts.
Step by Step Instructions
Here is how to make these Longhorn Brussels Sprouts.
Step 1: Simmer the Brussels sprouts. Preheat the oven to 450°F. Fill a medium-sized saucepan with water and add Brussels sprouts. Bring the water to a boil over high heat. Once boiling, reduce the temperature to medium and allow the Brussels sprouts to simmer for 3 minutes.
Step 2: Blanch the Brussels sprouts. Drain the Brussels sprouts and immediately place them in an ice bath for 1 minute to stop the cooking process. Drain again and pat dry with a clean kitchen towel or paper towel. You may have to squeeze some excess water out of the Brussels sprouts.
Step 3: Roast the Brussels sprouts. Line a rimmed baking sheet with aluminum foil, if desired, and grease with a bit of olive oil. Trim the ends off of each Brussels sprout and quarter them, placing the sprouts on the prepared baking sheet. Drizzle with olive oil and spread evenly on the baking sheet, making sure they’re facing cut side down. Roast the Brussels sprouts for 15-20 minutes, stirring halfway through.
Step 4: Make the honey-chipotle butter sauce. While the Brussels sprouts are roasting, whisk together the melted butter, honey, adobo sauce, salt, and pepper in a small mixing bowl. Set aside.
Step 5: Drizzle with honey-chipotle butter sauce. Remove the Brussels sprouts from the oven and drizzle immediately with the honey-chipotle butter sauce, stirring well to coat. Enjoy!
Substitutions and Variations
Here are a few ways you can make these Longhorn Brussels sprouts fit your diet and taste preferences.
Substitutions
- Dried Spices- If you want a substitute for the adobo sauce, you can use a few dried spices that you may already have in your panty. A combination of smoked paprika and chili powder with a pinch of cayenne should give you a similar flavor profile.
- Alternative Sweeteners- Don’t have honey on hand? You can use an equal amount of maple syrup or granulated sugar to replace it.
- Olive Oil- While the honey-chipotle butter sauce really makes these Brussels sprouts shine, you can replace the butter with an equal amount of olive oil if you’re trying to keep this recipe dairy-free or low in saturated fat.
Variations
- Vegan- Want to make a vegan version of this Longhorn Steakhouse Crispy Brussels Sprouts recipe? Simply swap the butter for olive oil and the honey for maple syrup or granulated sugar.
- Gluten-Free- These Brussels sprouts are technically already gluten-free, as long as you use a gluten-free can of chipotles in adobo sauce. La Costeña brand is gluten-free. Of course, always double check your labels.
- Spicy- The honey-chipotle butter sauce is already mildly spice. However, if you want to kick it up a notch, red pepper chili flakes or a bit of cayenne pepper would do the trick.
What to Serve with Longhorn Brussels Sprouts
Here are a few suggestions for what to serve with Longhorn Brussels Sprouts.
Storage and Reheating
Storage
- Refrigerator- Store these Brussels sprouts in an airtight container in the refrigerator for up to 7 days for maximum freshness.
- Freezer- Allow the Brussels sprouts to cool complete before transferring to a freezer-friendly bag or container. Freeze for up to 12 months.
How to Reheat
- From Refrigerator- You can reheat your Brussels sprouts in the microwave, in a skillet on the stovetop, or even in an air fryer for a few minutes.
- From Freezer- Sauté the frozen Brussels sprouts in a skillet on the stovetop until warmed through and crispy.
Frequently Asked Questions
While this recipe isn’t exactly like the ones from Longhorn Steakhouse, they’re pretty close! If you search for the exact recipe, you’ll find that it uses Calabrian chili rub. I, personally, have never seen this ingredient at the grocery store. So, I made a more pantry-friendly version using adobo sauce instead.
Blanching the Brussels sprouts prior to roasting ensures that the center of the sprouts will be fully cooked and tender. Brussels sprouts are tough, fibrous little vegetables that can end up undercooked in the middle when roasting at a temperature high enough to get them super crispy.
Yes! You can make these Brussels sprouts up to a few days ahead of time and store them in an airtight container. For best results, reheat in a skillet or in an air fryer.
I actually looked this up before I wrote this post. Brussels sprouts are named after the city of Brussels, Belgium, which is where they are believed to have originated from. Therefore, “Brussels sprouts” is the correct way to spell it.
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Longhorn Brussels Sprouts
Equipment
- Aluminum foil optional
Ingredients
For the Brussels Sprouts
- 2 pounds Brussels sprouts (about 32 sprouts)
- 3 tablespoons olive oil plus extra for greasing baking sheet
For the Honey-Chipotle Butter Sauce
- 2 tablespoons butter melted
- 1 tablespoon honey
- 2 teaspoons adobo sauce from a can of chipotle peppers in adobo sauce (gluten-free, if necessary)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 450°F. Fill a medium-sized saucepan with water and add Brussels sprouts. Bring the water to a boil over high heat. Once boiling, reduce the temperature to medium and allow the Brussels sprouts to simmer for 3 minutes.2 pounds Brussels sprouts (about 32 sprouts)
- Drain the Brussels sprouts and immediately place them in an ice bath for 1 minute to stop the cooking process. Drain again and pat dry with a clean kitchen towel or paper towel. You may have to squeeze some excess water out of the Brussels sprouts.
- Line a rimmed baking sheet with aluminum foil, if desired, and grease with a bit of olive oil. Trim the ends off of each Brussels sprout and quarter them, placing the sprouts on the prepared baking sheet. Drizzle with olive oil and spread evenly on the baking sheet, making sure they're facing cut side down. Roast the Brussels sprouts for 15-20 minutes, stirring halfway through.3 tablespoons olive oil
- While the Brussels sprouts are roasting, whisk together the melted butter, honey, adobo sauce, salt, and pepper in a small mixing bowl. Set aside.2 tablespoons butter, 1 tablespoon honey, 2 teaspoons adobo sauce, ¼ teaspoon salt, ¼ teaspoon black pepper
- Remove the Brussels sprouts from the oven and drizzle immediately with the honey-chipotle butter sauce, stirring well to coat. Enjoy!
Nutrition
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