LongHorn Brussels Sprouts Recipe

I tried this LongHorn Brussels sprouts recipe after having them as a side during a steak dinner and I couldn’t stop thinking about how crispy caramelized and slightly spicy-sweet they were so I came home and got to work recreating the magic in my own kitchen

Because I love turning humble veggies into restaurant-worthy sides this recipe quickly became one of my favorites and it’s full of bold flavors a touch of heat and that signature balsamic glaze finish that makes even sprout skeptics ask for seconds

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Brussels sprouts – The star of the dish with crispy edges and tender centers
• Olive oil – Helps the sprouts roast to golden perfection
• Salt and pepper – Enhances the natural flavor and balances the glaze
• Garlic – Adds depth and an aromatic punch
• Red pepper flakes – Brings that gentle kick of heat
• Honey – Adds sweetness to balance the savory and spicy elements
• Balsamic glaze – Drizzled at the end for tangy-sweet richness

Tools You’ll Need

• Sheet pan – For roasting the Brussels sprouts evenly
• Mixing bowl – To coat the sprouts with seasoning before roasting
• Tongs or spatula – For flipping them halfway through baking
• Knife and cutting board – To trim and halve the Brussels sprouts
• Small saucepan – If making homemade balsamic glaze
• Serving bowl or plate – To finish and present the dish

Instructions

Step 1:

I preheat the oven to 425°F and line a baking sheet with parchment paper for easier cleanup

Step 2:

I trim the ends off 1½ pounds of Brussels sprouts and cut them in half then toss them in a bowl with 2 tablespoons of olive oil salt pepper and a pinch of red pepper flakes

Step 3:

I spread the sprouts cut-side down on the baking sheet and roast for 20 to 25 minutes flipping halfway through to get that perfect golden char

Step 4:

In the last 5 minutes I sprinkle 2 minced garlic cloves and a drizzle of honey over the sprouts and return them to the oven to caramelize

Step 5:

Once they’re crispy and golden I remove them from the oven and drizzle generously with balsamic glaze while they’re still hot

Step 6:

I transfer them to a serving bowl and sometimes add an extra sprinkle of red pepper flakes if I’m craving more heat

Tips

To get crispier sprouts I make sure they’re dry before roasting

If you don’t have balsamic glaze I reduce regular balsamic vinegar with a touch of honey on the stove

For a twist I sometimes add chopped cooked bacon for smoky richness

Ways to Serve

As a side dish for steak chicken or salmon

Tossed into grain bowls with quinoa or rice

With a poached egg on top for a brunch-style plate

Mixed with toasted nuts for extra crunch

On a charcuterie board as a warm veggie option

Frequently Asked Questions

Can I air-fry this LongHorn Brussels sprouts recipe instead of roasting?

Yes air-fry at 400°F for 15–18 minutes shaking the basket halfway through

Can I make this LongHorn Brussels sprouts recipe ahead of time?

Roasted sprouts are best fresh but you can prep the ingredients in advance and roast just before serving

What can I use if I don’t have balsamic glaze for this LongHorn Brussels sprouts recipe?

You can reduce 1/2 cup balsamic vinegar with 1 tablespoon honey until syrupy

Can I use frozen Brussels sprouts in this LongHorn Brussels sprouts recipe?

Fresh works best for crispiness but you can thaw and dry frozen ones well before roasting

See You in the Kitchen

I hope you give this LongHorn Brussels sprouts recipe a try and discover just how crave-worthy Brussels sprouts can be! It’s crispy caramelized and packed with flavor perfect for turning any meal into something special. Let me know if you add your own twist

Happy Cooking!

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