Longhorn Steakhouse brussel sprouts are a delicious and easy side dish that can be enjoyed at home.
It combines crispy roasted brussels sprouts with a flavorful sauce made with butter, chilli powder, smoked paprika, sea salt, red pepper flakes, maple syrup and honey.
This dish is simple to make and will surely be a hit with your family and friends! Read on to learn more about this tasty dish and how to make it.
Longhorn Steakhouse Brussel Sprouts are a side dish offered at Longhorn Steakhouse. They are sautéed brussel sprouts tossed in garlic butter and topped with Parmesan cheese.
The brussel sprouts are crisp on the outside and tender on the inside, making for an ideal accompaniment to steak, chicken or seafood entrees.
Longhorn Steakhouse brussel sprouts are savoury and slightly sweet. The roasted brussels sprouts have a slightly nutty flavour and are balanced out by the sweetness of the sauce.
I was first introduced to this dish when I visited a Longhorn Steakhouse restaurant. It quickly became one of my favourite dishes and I knew I had to learn how to make it at home.
Making Longhorn Steakhouse brussel sprouts is fairly simple and can be done in just a few steps. All you need are some fresh brussels sprouts, olive oil, butter, chilli powder, smoked paprika, sea salt, red pepper flakes, maple syrup and honey and then follow our recipe.
Preheat the oven to 450 degrees F.
Clean and trim the brussels sprouts and cut each one in half lengthwise.
Place them on a sheet pan lined with parchment paper or aluminium foil, then drizzle with olive oil and season with sea salt. Toss them around until they are evenly coated.
Roast in the oven for 20-25 minutes or until they are golden brown and crispy.
Mix melted butter, chilli powder, smoked paprika, sea salt, red pepper flakes, maple syrup, and honey in a small bowl.
Once the brussels sprouts are golden and crispy, remove them from the oven and pour the sauce over them, stirring until evenly coated.
Serve hot with your favourite side dish.
– You can also add garlic to the sauce for an extra flavour kick.
– To get extra crispy Brussels sprouts, leave them in the oven a few minutes longer.
– For an even quicker dinner option, use pre-shredded Brussels sprouts instead of cutting each one in half.
Longhorn Steakhouse Brussels Sprouts are a great side dish for grilled or roasted meats like steak or chicken. They also pair nicely with fish, quinoa and roasted vegetables like carrots or potatoes.
Leftover Longhorn Steakhouse Brussels Sprouts can be stored in an airtight container in the refrigerator for up to three days. Reheat them in a skillet over medium heat with a little bit of oil or butter until warmed through.
Yes, pregnant women can eat this dish as long as the ingredients are cooked to a safe temperature. Pregnant women should also avoid eating raw or undercooked foods.
Can I use frozen Brussels sprouts instead of fresh?
Yes, frozen Brussels sprouts can be used. Just roast them in the oven until crispy and follow the same instructions for making the sauce.
Can I use a different type of sugar instead of maple syrup and honey?
Yes, you can substitute with other types of sugar, such as coconut sugar, brown sugar or agave nectar.
Can I use other types of spice to make the sauce?
Yes, you can try adding different spices like cumin, oregano or garlic powder for a unique flavour.
Thank you for reading! We hope this article has helped teach you how to make Longhorn Steakhouse Brussels Sprouts. They are a perfect side dish for any meal and can be easily customised with different spices.
Please share this article with your friends and family who enjoy cooking so that they can learn to make this delicious side dish too!
Don’t forget to check out our other articles for more recipes. Thanks again for reading, and happy cooking!
Longhorn Steakhouse brussel sprouts are a delicious and easy side dish that can be enjoyed at home. It combines crispy roasted brussels sprouts with a flavorful sauce made with butter, chilli powder, smoked paprika, sea salt, red pepper flakes, maple syrup and honey.
