Longhorn Brussels Sprouts

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.

Course Appetizer, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 172kcal

Author Ashley Petrie, RDN, LDN

Equipment

Saucepan
Colander
Rimmed baking sheet
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

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.