Longhorn Brussels Sprouts

Longhorn Brussels Sprouts

Longhorn Steakhouse provides the most incredible crispy brussels sprouts – definitely the finest I’ve ever had! I know this sounds strange because many people dislike brussels sprouts, but if you try them this way, they will become a regular addition to your table. These Brussels sprouts are wonderfully crispy, and because they’re coated in a sweet and spicy sauce, they’ll well with just about anything!

What Is In Longhorn Brussels Sprouts?

Even after numerous orders, I was unable to fully appreciate all the tastes. I then looked through all of the online resources and social media platforms until I came across someone who claimed to have a recipe from a Longhorn cook! Their “secret” ingredient is allegedly a spice mix called Calabrian Chili Blend. The flavor of this spice mixture is determined by a few other substances, which are used in its preparation.

I detected traces of smoked paprika, garlic powder, and a tinge of sweetness in the original recipe. So here are the ingredients I used to make my blend! I’d say I got it 90% right, but the crunchiness of the brussels sprouts is what matters most. The following are the components for a handmade Calabrian chili paste:

3 tablespoons of Calabrese chili powder
3 tbsp sugar, 1 tbsp salt, and 3 tsp either sweet or smoked paprika
12 teaspoon garlic powder
a substantial amount of red pepper flakes
Use these ingredients as needed after mixing them together in a bowl. When not in use, keep the spice mixture in an airtight container in a cool, dry location.

How To Make Brussels Sprouts Crispy

It is quite simple to make crispy brussels sprouts. Brussels sprouts are a tiny vegetable, similar to cabbage. Regardless of size, prepare them as you would any cabbage: trim, wash, remove the yellow leaves, and blanch for 4-5 minutes. Once blanched, drain them and combine them with the spice mixture. From here, you can deep fry them, pan fried them, bake them in the oven, or use an air fryer.

Whatever method you use, the result will be delightfully crispy brussels sprouts! If you’ve ever created crispy potatoes, you’ll know how to make other vegetables crispy as well – it’s all about soaking them in a boiling bath before exposing them to other heat treatments.

Here’s how to make crispy brussels sprouts (or any other vegetable):

Preheat your oven or air fryer to 400 degrees Fahrenheit. Heat your oil if you’re frying in it.
Warm up a big saucepot of water. Reduce the heat, season with salt, and add the trimmed and cleaned Brussels sprouts.
Blanch the Brussels sprouts for 4 minutes, then drain and rinse under cold water to stop further cooking. Drain the Brussels sprouts once more.
Leave your Brussels sprouts alone if they are little. Larger Brussels sprouts should be cut in half.
Drizzle the Brussels sprouts with olive oil and season with salt and pepper on a baking sheet. For 25 minutes, bake the Brussels sprouts.
Meanwhile, in a mixing dish, add the melted butter, honey, and Calabrian chili mixture.
After the Brussels sprouts have been baked, fried, or air-fried, drizzle with the butter-spice mixture and toss to coat.
As desired, serve. Enjoy!

Why Is Blanching Important?

Since Brussels sprouts are tough tiny creatures, it can occasionally be challenging to cook them inside without scorching them. Therefore, blanching will make the center lovely and soft, resulting in Brussels sprouts that are ideally cooked with a crispy finish when baked, fried, or air-fried. You most likely did not roast your Brussels sprouts at the proper temperature if they are not crispy. The problem is that every oven is unique, therefore mine can be very different from yours!

Therefore, if after following these directions your Brussels sprouts are still not crispy, increase the oven’s temperature by 25–50°F and bake the Brussels sprouts for an additional 5–10 minutes with them closer to the heating element.

Longhorn Brussels Sprouts (Copycat)

Preparation time: 5 minutes

Cooking time: 30 minutes

Servings: 4


  • 1 lb Brussels sprouts
  • 4 tbsp butter
  • Salt, to taste
  • ¼ tsp sugar
  • 2 ½ tbsp honey
  • 1 tbsp homemade Calabrian chili rub (recipe above)
  • 1 tbsp olive oil


1. Preheat the oven to 400 degrees Fahrenheit. Using parchment paper, line a baking sheet. Remove any yellow leaves from the Brussels sprouts then clean and trim them.

2. Boil a large kettle of salted water. Reduce the heat to low and cook the Brussels sprouts for 4 minutes.

3. Drain the Brussels sprouts, then rinse them in cold water.

I accomplished this step a day ahead of time, and you can too. Simply place the Brussels sprouts in the refrigerator until ready to use.
4. Arrange the Brussels sprouts on a baking sheet, entire if small, sliced in half if larger.
5. Drizzle the Brussels sprouts with olive oil and season with salt and pepper before roasting for 20-25 minutes.
6. In the meantime, melt butter in a small saucepot over medium heat. To make your sauce, combine your handmade Calabrian spice rub, sugar, and honey.
7. Remove the Brussels sprouts from the oven when they are crispy. Then drizzle the sauce over them.
8. Gently toss the Brussels sprouts in the sauce to cover, then serve warm. Enjoy!

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