Copycat Longhorn Steakhouse Brussels Sprouts
Crispy oven-roasted Brussels sprouts tossed in a smoky, sweet honey-chipotle butter glaze — a spot-on copycat of the Longhorn Steakhouse fan favorite.
40 minutes, 4 Servings
Crispy oven-roasted Brussels sprouts tossed in a smoky, sweet honey-chipotle butter glaze — a spot-on copycat of the Longhorn Steakhouse fan favorite.
40 minutes, 4 Servings
Ingredients
| 1 lb | Brussels sprouts, trimmed |
| 1 Tbsp | Olive oil |
| 1 tsp | Salt |
Honey Chipotle Glaze
| 3 Tbsp | Unsalted butter |
| 2 Tbsp | Honey |
| 1 Tbsp | Maple syrup |
| ½ tsp | Chipotle powder |
| ½ tsp | Smoked paprika |
| ¼ tsp | Red pepper flakes |
| 1 tsp | Apple cider vinegar |
| ¼ tsp | Salt |
Preparation
| 1. Bring a large pot of salted water to a boil. |
| 2. Add the trimmed Brussels sprouts and blanch for 4 minutes. |
| 3. Transfer immediately to a bowl of ice water and let sit for 1 minute to stop the cooking. |
| 4. Drain the sprouts and pat completely dry with paper towels. |
| 5. Preheat the oven to 425°F and line a baking sheet with aluminum foil. |
| 6. Slice each Brussels sprout in half through the stem. |
| 7. Toss the halved sprouts with olive oil and salt. |
| 8. Arrange the sprouts cut-side down in a single layer on the prepared baking sheet. |
| 9. Roast for 20 to 25 minutes, flipping halfway through, until deeply golden and crispy on the edges. |
| 10. While the sprouts roast , melt the butter in a small saucepan over low heat. |
| 11. Stir in the honey, maple syrup, chipotle powder, smoked paprika, red pepper flakes, apple cider vinegar, and salt. Keep warm over very low heat. |
| 12. Remove the sprouts from the oven and transfer to a large bowl . |
| 13. Pour the warm glaze over the sprouts and toss to coat evenly. |
| 14. Transfer to a serving platter and serve immediately. |
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