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Longhorn Steakhouse Crispy Brussel Sprouts Copycat Recipe
Veggies that are roasted and dressed up with simple herbs make the most delicious side dish!
I was super thrilled to have found a way to re-create Longhorn Steakhouse Brussel Sprouts Recipe in this super simple way! It can be made alongside not only steak, but will make a perfect side dish for any meal!
It is one of the easy recipes you will come back to again and again!
This Longhorn copycat recipe features simple ingredients such as garlic cloves, kosher salt and olive oil.
Let’s get started by gathering the needed ingredients and I will walk you through this longhorn brussel sprouts recipe!
First you will want to start a large saucepan of water over high heat to get it boiling.
We will first boil the brussels sprouts to help cook them a bit before turning them onto a sheet pan and turning them into crispy brussels sprouts. This is one of the cruciferous vegetables that lends well to being more fully cooked at the time of roasting if they are parboiled.
Get out your cutting board and prep your brussels sprouts before putting them in the boiling water.
Start by washing them and then cutting off the stem end. Usually the stem is short so only 1/4 inch from the bottom.
I also will peel off any brown or yellow leaves on the outside. This preparation time is minimal but is needed for this crispy brussel sprouts recipe.
Put the brussels sprouts into the boiling water and set a timer for 10-12 minutes. You want them to be easily pierced with a fork.
While they are boiling, prepare an ice bath. I took a large bowl filled with cold water and then added 1 tray of ice cubes.
Once the brussels sprouts are fork tender, pull them out with a slotted spoon and drop into the ice water bath.
This will stop the cooking process and prepare them for the next step in the recipe.
Now you will need to drain the water from them and dry them well with some paper towels.
The best way to do this is to get a plate, line it with the paper towels, then scoop them out of the water with a slotted spoon.
Place on the paper towel lined plate and then dab them with another paper towel on top. You are wanting them to be mostly dry.
Preheat your oven to 425F now so it is ready for you. This high temperature will help roast them without burning them versus the broil option.
Now you want a large mixing bowl to whisk up the sauce ingredients.
Mix together 1 clove fresh minced garlic, or 1 tsp garlic powder equivalent, plus avocado oil, black pepper, and thyme.
If you want to use butter instead of oil you can. Melt butter just until melted, then add to the sauce mixture.
If you want to make it a spicy sauce, add 1 tsp red pepper flakes at this point.
Toss all of the dried brussels sprouts with the coating mixture.
Now take a large baking tray and line with parchment paper.
Place each brussels sprout on your prepared baking sheet approximately 2 inches apart.
Now take a small jar or sturdy glass and smash each one down with the flat side. It should only take a little pressure to smash them down.
This helps give us a larger surface area to roast! These Longhorn Brussels Sprouts are worth this extra step!
Now bake them in the preheated oven for 10 minutes. Pull them out of the oven and finish with a sprinkling of the grated parmesan cheese on each one.
I did a pinch on top of each one.
Also at this point you can sprinkle on a bit of salt and pepper to layer flavors that may have slipped off with the sauce.
Doing these little extras really help take your roasted brussel sprouts to the next level!
Now return to the oven for 10-12 minutes until they are fork tender.
See how the fork pokes right in without a problem!
Such a delicious recipe that you will find is the perfect accompaniment to almost any main course from juicy steaks to roast chicken. try it with this Keto Italian Chicken Bake or my Keto Skillet Italian Meatballs!
The best part, in my opinion, is the crispy little leaves that remind me of a grill!
- One delicious way to jazz up these longhorn steakhouse crispy brussel sprouts is to add 1 tablespoon of maple syrup to the sauce ingredients. This gives it a little bit of sweetness to balance the saltiness.
- You can also peel and chop up some sweet potatoes to roast alongside these yummy brussels sprouts! The bright colors together make one of my favorite side dishes!
- Instead of maple syrup, try a few tablespoons of honey in the sauce mixture. I would use some sugar free honey substitute or sugar free maple syrup to keep it low carb.
- I love adding bacon with any vegetable and brussels sprouts are perfect with it! Swap out the butter with bacon grease and toss in some bacon pieces when you toss the brussels sprouts in the sauce.
- Try these in the air fryer if you have one. Air fry them the first round for 6 minutes then 6-10 minutes for the last step. Since each brand heats differently, just watch them and make sure they are fork tender before serving.
- These can be made ahead up to 24 hours. This would save time on Thanksgiving or Christmas and free up the oven for other things. Just store them in an airtight container and re-heat at 350F 10 minutes.
- Leftover brussel sprouts can be reheated in an aluminum foil roasting tray or serving dish. This will help keep them from drying out.
Longhorn Steakhouse Crispy Brussel Sprouts Recipe
- 1 lb fresh Brussels Sprouts washed with ends cut off
- 1 tbsp avocado oil or melted butter
- 1 clove garlic minced
- 1/2 tsp thyme
- 1/4 tsp fresh ground black pepper
- 1/4 cup parmesan shredded or grated
- Preheat oven to 425F and line a large baking sheet with parchment paper.
- Prepare an ice bath in a large bowl by filling with cold water and one tray of ice cubes.
- Bring a large pot of salted water to a boil.
- Add in all brussels sprouts and cook 10 minutes until fork tender.
- Pull brussels sprouts out of the water with a slotted spoon and put into ice bath.
- Remove from the ice bath onto a paper towel lined plate. Pat dry.
- In a large bowl mix together sauce ingredients of oil or butter, garlic, thyme and pepper.
- Now add in patted dried brussels sprouts and toss to coat.
- Spread out onto lined baking sheet and space each at least an inch apart.
- Bake for 10-12 minutes.
- Now smash each one with the flat end of a jar or glass.
- Sprinkle with sea salt and parmesan evenly.
- Return to oven for 10-12 minutes until brown around edges and softened well.
- Serve at once. These can be made ahead of time up to 2 days in advance.
- To reheat, place on baking sheet in a 350F oven for 8 minutes.
Don’t forget to PIN this picture so you have it saved for your next menu item at the dinner table! You can also print the recipe card to have on hand.
Leave me a comment in the comment section below and tell me how this recipe went for you!
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