Longhorn Brussels Sprouts (easy 10 minute recipe) is a delicious side dish perfect to go with just about any meaty main course. One of Lee’s favorite vegetables is Brussels sprouts so I am always looking for new ways to make them. I like them too, and this is one of my favorite ways to eat them. I just love the sweet and spicy sauce on these babies.
Okay, so I am not actually sure how the original recipe is made at Longhorn Steakhouse but I wanted my recipe to be easy. I am all about easy recipes that make dinner time as quick and efficient as possible. So, I decided the best way for me to make mine is in a skillet versus roasting them in the oven. And the best part is you only need one pan and about about 5 minutes preparation time and about 10 minutes cook time!
Ingredients
See recipe card for exact amounts.
Ingredients Notes
Fresh Brussels Sprouts – I have never made this recipe with frozen 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 Copycat Longhorn Brussels Sprouts
- 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.
- Put sprouts and water in a large skillet over high heat until the water comes to a rolling boil, reduce to medium heat then cover and cook stirring occasionally for about 8 minutes or until they are tender.
- 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.
What Makes This Recipe Easy?
Instead of blanching the Brussels sprouts separately in a large pot of water, putting them in an ice bath, and roasting them in the oven, or deep frying them, we just do everything right there in one skillet. I mean, why not?!
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.
What We Love About This Longhorn Steakhouse Crispy Brussels Sprouts Recipe
- This recipe calls for simple ingredients we always have on hand.
- We use a quick and easy cooking process to get this dish on the dinner table quickly.
- It is a one pan side dish that can be ready in less time than the main dish so we can start it after we get the main dish prepped and cooking.
- Brussels sprouts are very nutritious and have a whopping 124% of the daily value of vitamin c and 91% vitamin k. Healthline has a great article about the nutritional value.
Other easy side dish recipes you might like
Roasted Zucchini & Summer Squash
Burnt Brussels Sprouts & Apples
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Copycat Longhorn Brussels Sprouts
Ingredients
For the Brussels sprouts
- 1 pound Brussels sprouts
- 1/4 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
For the sauce
- 2 tablespoons butter
- 1 teaspoon maple syrup
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes or to taste
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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 1/4 at a time until the Brussels sprouts are tender.
- While the Brussels sprouts cook make the sauce; in a small bowl melt butter in the microwave, add spices, maple syrup and honey.
- 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 salt and sauce, serve immediately.
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