Longhorn Steakhouse Crispy Brussel Sprouts Recipe
Turn plain brussels sprouts into something phenomenal to serve with your next meal! Even kids will love these Crispy Longhorn Steakhouse Brussel Sprouts copycat!
Equipment
- Large Baking Sheet
- Large Bowl
- Slotted Spoon
- Paper towels or dry cloth
- Jar or glass with flat bottom
Ingredients
- 1 lb fresh Brussels Sprouts washed with ends cut off
- 1 tray of ice cubes
- 1 tbsp avocado oil or melted butter
- 1 clove garlic minced
- 1/2 tsp thyme
- 1/4 tsp fresh ground black pepper
- 1/4 tsp sea salt
- 1/4 cup parmesan shredded or grated
Instructions
- 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.
Notes
- 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.