Easy Roasted Longhorn Steakhouse Brussels Sprouts
Bring the flavors of Longhorn Steakhouse to your kitchen with these Easy Roasted Brussels Sprouts. Perfectly caramelized and crispy, they’re tossed in a sweet and savory glaze that takes this simple side dish to the next level. Made with pantry staples, this recipe is quick, easy, and packed with bold flavor. Pair them with your favorite main dish for a crowd-pleasing meal!
Servings: 6 servings
Calories: 225kcal
Equipment
- Large Baking Sheet
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.
Nutrition
Calories: 225kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 112mg | Potassium: 623mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1785IU | Vitamin C: 129mg | Calcium: 72mg | Iron: 2mg