Even the pickiest eaters won’t be able to turn down these Brussels sprouts that are bursting with spice and sweetness.
It’s no secret that Brussels sprouts have something of a bad reputation. It’s so bad that I think most people won’t even give them a chance. But even those who hesitate to eat Brussels sprouts will have their minds changed when they eat these LongHorn Brussels sprouts, which are inspired by the popular side dish at the well-known LongHorn Steakhouse chain. Of course, folks who are already fans of Brussels sprouts will want to give this recipe a try as well. I’ve always thought of Brussels sprouts as one of the more versatile vegetables, and this recipe is further proof of that.
LongHorn Steakhouse’s Brussels sprouts have a crisp exterior and tender interior and are tossed with smokey honey butter. This recipe mimics that favorite dish, giving a Southwest flavor to classic roasted Brussels sprouts. You might assume that they are spicy, but that’s only partly true. Obviously, with chili powder, crushed red pepper, and paprika, there is definitely a kick to these Brussels sprouts. But don’t forget that the maple syrup and honey help to balance out that spiciness with a little sweetness. As the cook, you can customize the recipe to find the right balance. Of course, no matter the spices you use, these Brussels sprouts also come out with crispy edges, creating the perfect texture to help convert those who still don’t understand how delicious Brussels sprouts can be.
The right balance of sweet and spicy
As mentioned, this recipe is designed to find a happy medium between sweet and spicy. But everyone has to find the right balance to suit their taste. If you want less spice, my first suggestion would be to remove the red pepper flakes. On the other hand, if you prefer spicy Brussels sprouts, consider adding more chili powder or red pepper flakes and reducing the amount of honey you use. Finally, you may want to add a sprinkling of Parmesan cheese to the Brussels sprouts just before you serve them to expand the flavor profile even more.
How do I store leftovers?
Leftover Brussels sprouts should be stored in an airtight container. They will keep in the fridge for up to 3 days or in the freezer for 10 to 12 months. Reheat the Brussels sprouts in the toaster oven or air fryer until heated through and crisp. Thaw frozen Brussels sprouts overnight in the fridge before reheating.
Serving suggestions
These LongHorn-style Brussels sprouts are a versatile side dish that can go with just about any main course. With their steakhouse inspiration, these Brussels sprouts pair great with steak, especially Keto Steak with Garlic Butter Mushrooms or Rosemary Steak.
But they also pair well with dishes that have a Southwest theme. That’s why I like to have them with Santa Fe Chicken or Southwest Egg Rolls. Of course, since Brussels sprouts are a preferred side dish for vegetarians, you may want to serve them alongside a vegetable-forward main course like Butternut Squash Casserole or Vegan Meatloaf.
Ingredients
- 1 pound Brussels sprouts
- 1 1/2 tablespoons extra-virgin olive oil plus more for greasing
- Sea salt to taste
- 2 1/2 tablespoons unsalted butter melted
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons maple syrup
- 3/4 teaspoon honey
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and grease with olive oil.
- Wash the Brussels sprouts, trim off the ends, remove any damaged outer leaves, and cut them in half.
- Bring a large pot of salted water to a boil. Blanch the Brussels sprouts for 5-7 minutes until just tender. Transfer them to an ice bath for about 30 seconds and pat dry with paper towels.
- Toss sprouts with olive oil and sea salt, then arrange in a single layer on the baking sheet.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through for even crispness.
- In a small bowl, whisk melted butter, chili powder, smoked paprika, red pepper flakes, maple syrup, and honey together. Modify the sweetness and heat level to suit your taste.
- Once the sprouts are roasted to a crispy golden brown, transfer them to a serving bowl and drizzle the glaze over. Toss gently to coat and serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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