These copycat Longhorn Brussels sprouts are sweet, spicy, and cooked in one pan in about 10 minutes. They’re inspired by the popular steakhouse side dish, with a simple one-pan method for easy home cooking. For a more restaurant-style flavor, see the variation below.
How to make Longhorn Brussels sprouts at home:
Cook halved Brussels sprouts in a skillet until tender with lightly browned edges, then toss with a sweet and spicy sauce made with maple syrup, honey, butter, and spices.
Make These More Like Longhorn’s Brussels Sprouts
For a closer match to Longhorn Steakhouse’s Brussels sprouts:
- Use all honey instead of a honey + maple mix for a stronger sweet glaze
- Cook longer to get deeper browning and caramelized edges
- Lightly press or smash them after softening to create more surface area for caramelization
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Ingredients
See recipe card for exact amounts.
Ingredients Notes
- Fresh Brussels Sprouts: This recipe works best with fresh Brussels sprouts.
- Olive Oil: Any type will work.
- Butter: I like unsalted. Plant based will work to make this vegan.
- Chili Powder: This ingredient gives your Brussels sprouts a little kick.
- Smoked Paprika: I go to my local spice shop to get smoked paprika because my grocery store doesn’t carry the smoked variety.
- Maple Syrup: Pure maple syrup, not pancake syrup.
- Honey: You can use all maple syrup to make this recipe vegan.
- Red Pepper Flakes: We go easy on this, add a little bit more if you like it spicy.
- Salt: I like sea salt, use regular or kosher if you want.
How to Make Longhorn Brussels Sprouts at Home
- Wash Brussels sprouts, pat dry with a paper towels. Trim the ends off, cut them in half, and take off any brown or yellow leaves off.
- Add Brussels sprouts and a small amount of water to a large skillet. Bring to a boil, then reduce heat, cover, and cook until tender, about 8 minutes.
- Make the sauce while the Brussels sprouts cook; in a small bowl melt butter in the microwave, add spices, maple syrup and honey.
- When the sprouts are tender remove the lid and cook over medium-high heat for 2-3 minutes or until the excess water cooks off, add olive oil and salt and cook until they begin to crisp up a bit, stirring as necessary. When they reach the desired doneness remove from the heat and stir in the salt and sauce, serve immediately.
Storage & Reheating
Store leftover sprouts in an airtight container for up to 3 days.
Reheat in the microwave or by spreading the Brussels sprouts out in a single layer on a rimmed baking sheet in a 350° oven until warm. Line the baking sheet with aluminum foil or parchment paper for easy cleanup.
Try These Vegetable Recipes Next!
- Air Fryer Frozen Veggies
- Crispy Air Fryer Cauliflower
- Roasted Zucchini & Summer Squash
- Pan Fried Brussels Sprouts
We love these Brussels sprouts so much I’ve included it in my What to Serve with Mac and Cheese roundup.
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Copycat Longhorn Brussels Sprouts
This is an easy 10 minute recipe that we cook on the stove top instead of the oven so this dish can be made quickly. It is a little bit spicy and can be made vegan by swapping out a couple of ingredients.
Ingredients
For the Brussels sprouts
- 1 pound Brussels sprouts
- ½ cup water
- 1 tablespoon olive oil
- ½ teaspoon sea salt
For the sauce
- 2 tablespoons butter
- 1 teaspoon maple syrup
- 1 teaspoon honey
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes or to taste
Instructions
- Wash Brussels sprouts, pat dry with a paper towels. Trim the ends off, cut them in half.
- Put sprouts and water in a large skillet over high heat until the water comes to a boil, reduce to medium heat then cover and cook stirring occasionally for about 8 minutes or until they are tender. If water cooks off too quickly then add more ¼ at a time until the Brussels sprouts are tender.1 pound Brussels sprouts, ½ cup water
- While the Brussels sprouts cook make the sauce; in a small bowl melt butter in the microwave, add spices, maple syrup and honey.2 tablespoons butter, 1 teaspoon maple syrup, 1 teaspoon honey, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ¼ teaspoon crushed red pepper flakes
- When Brussels sprouts are tender remove lid and cook over medium-high heat for 2-3 minutes or until the excess water cooks out. Add olive oil and salt; cook, stirring as necessary until they crisp up a bit. Remove from the heat and stir in the sauce, serve immediately.1 tablespoon olive oil, ½ teaspoon sea salt
Notes
I updated this recipe in December 2023 and increased the amount of water to ½ cup instead of the ¼ cup in the original recipe. We make this recipe a lot and I almost always have to add more water. My ceramic cooktop is fairly new and it can boil water very fast so it may be that it is hotter than most.
We like ours just a little bit spicy, if you like them hotter then add more red pepper flakes, if you want them milder you can use less or leave them out.
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Nutritional information is approximate.
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Nutrition
Calories: 142kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 662mg | Potassium: 461mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1264IU | Vitamin C: 96mg | Calcium: 54mg | Iron: 2mg
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About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.