If you love Longhorn Brussels sprouts, this easy copycat recipe is for you. This Longhorn Brussels Sprouts Recipe (Crispy Sweet & Spicy Copycat) is roasted to perfection and coated in a sweet and spicy glaze that gives you that addictive restaurant-style crunch right at home. Simple enough for weeknights but impressive enough for holidays, this recipe might just beat the restaurant version!
Crispy Roasted Longhorn Brussels Sprouts with Sweet and Spicy Glaze
These crispy roasted Brussels sprouts are tossed in a rich, sweet, and spicy glaze made with butter, honey, maple syrup, and warm spices. If you’re looking for that perfect balance of caramelized edges and bold flavor, this is the ultimate side dish that tastes just like the restaurant favorite.
Why This Longhorn Brussels Sprouts Recipe Works
- Spicy glaze that caramelizes perfectly
- Crispy roasted edges just like Longhorn Sweet
- Simple pantry ingredients
- Better flavor than the restaurant (yes, really)
INGREDIENTS YOU’LL NEED:
For the Brussels Sprouts:
- 2 lbs Brussels sprouts (trimmed and halved)
- 3 tbsp olive oil
- Salt (to taste)
For the Sweet & Spicy Glaze:
- 4 tbsp butter (melted)
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp red pepper flakes (adjust to taste)
- 2 tsp maple syrup
- 2 tbsp honey
How to Make Longhorn Brussels Sprouts
Time needed: 45 minutes
- Prep the Brussels Sprouts:
Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts, trim the ends, and slice them in half lengthwise.
- Season and Roast:
Place the Brussels sprouts on a baking sheet. Drizzle with 3 tablespoons of olive oil and sprinkle with salt to taste. Toss to coat evenly.
Spread them out in a single layer on the sheet, cut side down for maximum caramelization.
Roast in the preheated oven for 30-40 minutes, flipping halfway through, until they are golden brown and slightly crispy.
- Make the Glaze:
While the sprouts are roasting, prepare the glaze. In a small bowl, whisk together all the glaze ingredients.
- Toss and Serve:
Once the Brussels sprouts are roasted, transfer them to a large mixing bowl. Drizzle the butter spice glaze over the sprouts and toss gently to coat.
- Serve and Enjoy:
Serve immediately, garnished with additional red pepper flakes or a drizzle of honey.
FAQ – FREQUENTLY ASKED QUESTIONS:
Roast them cut side down at high heat (400–425°F) and avoid overcrowding the pan so they caramelize instead of steam.
It’s the combination of crispy roasted edges and a sweet, buttery glaze with a hint of spice.
Yes—roast them first, then reheat and toss with glaze right before serving for best texture.
They have a mild kick, but you can easily adjust the heat level.
Totally! I use my air fryer at 375°F (190°C) for about 15 minutes, shaking the basket halfway through.
The Secret to Crispy Longhorn Brussels Sprouts
Getting that restaurant-style texture is everything.
- Roast at 400–425°F
- Always place sprouts cut side down
- Don’t overcrowd the pan
- Let them get deeply golden before flipping
HOW TO MAKE THEM TASTE LIKE LONGHORN
The glaze is what makes this recipe stand out.
- Butter creates that rich, glossy coating
- Honey + maple syrup = sweet, sticky finish
- Chipotle + chili powder = subtle smoky heat
FLAVOR VARIATIONS
- Add crispy bacon for extra flavor
- Sprinkle Parmesan cheese before serving
- Swap maple syrup for brown sugar
- Make it milder by reducing red pepper flakes
WHAT ARE ROASTED LONGHORN BRUSSELS SPROUTS COMMONLY SERVED WITH?
- Steak (classic pairing)
- Grilled chicken
- Pork chops
- Holiday dinners like Thanksgiving or Easter
Storage & Reheating Longhorn Brussels Sprouts
To store leftover roasted Brussels sprouts, I recommend placing them in an airtight container and keeping them in the refrigerator for up to 3-4 days. When you’re ready to reheat, you can warm them in the oven at 350°F for about 10 minutes, or use an air fryer for about 5 minutes at 375°F to bring back their crispy texture. You can also reheat them in a skillet over medium heat for a few minutes. Avoid microwaving them, as it can make them soggy.
Can Leftover Roasted Brussels Sprouts Be Frozen for Later?
You can freeze leftover roasted Brussels sprouts, but they might not stay as crispy when reheated. To freeze, spread the sprouts in a single layer on a baking sheet and freeze them for 1-2 hours. Then, put them in an airtight container or freezer bag. When you’re ready to eat, reheat them from frozen in the oven at 375°F for 10-15 minutes or in an air fryer for about 8 minutes.
Looking for More Tasty Brussels Sprout Options?
Copycat Texas Roadhouse Sauteed Mushrooms
Ultimate Baked Cheesy Brussels Sprouts Casserole
Easy Balsamic Brussels Sprouts
FINAL THOUGHTS
If you love restaurant-style sides, this copycat Longhorn Brussels sprouts recipe is a must-try. It’s simple, packed with flavor, and guaranteed to turn even Brussels sprouts skeptics into fans. Once you try them crispy and coated in that sweet and spicy glaze, you’ll never go back.
Easy Roasted Longhorn Steakhouse Brussels Sprouts
Equipment
Ingredients
- 2 lb Brussels Sprouts
- 3 Tbsp Olive Oil
- Salt (to taste)
Brussels Sprouts Glaze:
- 4 Tbsp Butter (melted)
- 1 Tsp Chipotle Chili Powder
- 1 Tsp Smoked Paprika
- 1 Tap Chili Powder
- 1 Tsp Red Pepper Flakes
- 2 Tsp Maple Syrup
- 2 Tbsp Honey
Instructions
- Prep the Brussels Sprouts: Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts, trim the ends, and slice them in half lengthwise.
- Season and Roast: Place the Brussels sprouts on a baking sheet. Drizzle with 3 tablespoons of olive oil and sprinkle with salt to taste. Toss to coat evenly. Spread them out in a single layer on the sheet, cut side down for maximum caramelization. Roast in the preheated oven for 30-40 minutes, flipping halfway through, until they are golden brown and slightly crispy.
- Make the Glaze: While the sprouts are roasting, prepare the glaze. In a small bowl, whisk together all the glaze ingredients.
- Toss and Serve: Once the Brussels sprouts are roasted, transfer them to a large mixing bowl. Drizzle the butter spice glaze over the sprouts and toss gently to coat.
- Serve immediately, garnished with additional red pepper flakes or a drizzle of honey, if desired.
