Longhorn Steakhouse Crispy Brussel Sprout Recipe is a recipe that it is different from how you would regularly cook Brussel sprouts. With a slight variation in cooking technique and use of aromatic spices, Indulge in the heavenly flavors!
You all know I’m a big fan of Longhorn Steakhouse around here, so when I got a request for a copycat of the crispy Brussel sprouts….well, how could I resist?!
I ordered a side of them from Longhorn To-Go, and both my husband and I couldn’t believe how delicious they were. I mean, I didn’t even realize Brussel Sprouts could taste good.
But they were quite delicious, and I will definitely be getting them the next time we go out.
It took me a few tries to get this recipe to the point where I wanted to find it. I did a lot of research to see if there were any ideas for how to make them online, and I did find someone on Reddit who claimed to get the recipe from a cook at Longhorn.
So I based this recipe off of that and made a few adjustments (as well as made the rub myself – which is where you might find the most room for improvement with this recipe).
looking for another variation? Be sure to check out this Red Lobster Brussel Sprouts recipe!
How to Make Brussel Sprouts Crispy?
Making crispy brussel sprout is pretty easy. Brussel sprout is a vegetable very similar to cabbage.
Although it is smaller in size, its preparation method is pretty much the same you have to wash it, trim the edges, get rid of the yellow leaves, and blanch it for 4-5 minutes.
Next, drain it and sprinkle your favorite spices. Next, you can either flash fry it in a pan or place it in an oven. Whatever method you choose, you will end up with a delicious plate of Brussel Sprouts.
Are these really like Longhorn Steakhouse?
I would say this is about 90% like the ones at Longhorn. I found the recipe (roughly) on reddit, though it just said “Calabrian Chili Rub” – I think my rub is close but not exactly what they use. You can definitely play around with the spices in it, though.
But I would say this is a definite contender. They are crispy and absolutely delicious!
Why should you blanch Brussels sprouts before cooking?
Brussel sprouts are dense and fibrous. That’s why they need to be tendered. You can do that by either blanching them or roasting them at a high temperature. Whatever way you choose, it is important to break down the fiber.
Ingredients
- 2 lbs Brussels sprouts
- Salt
- Oil for frying
- ½ cup butter
- 2 tbsp Calabrian Chili Rub**
- 1 teaspoon sea salt
- ⅓ cup honey
- 1 teaspoon sugar
Instructions
- Wash Brussel sprouts
- Bring a saucepan of water to a boil and blanch for 4 minutes.
- Remove from water and drain excess water.
- Mix together chili rub, sea salt, honey, and sugar.
- Flash fry the Brussel sprouts and drain excess grease.
- Melt butter and mix with the other mixture.
- Pour over the Brussel sprouts.
Longhorn Steakhouse Crispy Brussel Sprouts
Ingredients
- 2 lbs Brussel Sprouts
- Salt
- Oil for frying
- ½ cup butter
- 2 tbsp Calabrian Chili Rub**
- 1 teaspoon sea salt
- ⅓ cup honey
- 1 teaspoon sugar
Instructions
- Wash Brussel sprouts
- Bring a saucepan of water to a boil and blanch for 4 minutes.
- Remove from water and drain excess water.
- Mix together chili rub, sea salt, honey, and sugar.
- Flash fry the Brussel sprouts and drain excess grease.
- Melt butter and mix with the other mixture.
- Pour over the Brussel sprouts.
Notes
**See post for Calabrian Chili Rub recipe
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 296Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 42mgSodium: 721mgCarbohydrates: 27gFiber: 4gSugar: 19gProtein: 4g
Please verify this information with your preferred nutrition calculator.
Can you cook Brussel sprouts in advance?
Yes, you can cook Brussel sprouts in advance; all you need to do is blanch them, drain them, and let them cool down. Then you can place it in an airtight container and refrigerate for as long as 2 days. Furthermore, you can also freeze Brussel sprouts.
What is Calabrian Chili Rub?
Calabrian Chilli Rub is made from Calabrian chilies. These are a special type of chilies native to Italy. These have a unique spicy plus fruity taste and aroma. You can make Calabrian Chili rub at home easily. You will need:
- 6 Tbsp Calabrian chili powder
- 3 Tbsp kosher salt
- 6 Tbsp sugar
- 6 teaspoons paprika
- 1 teaspoon garlic powder
Mix these ingredients and store them in a spice jar. You can use this spice rub on a variety of things, from chicken to vegetables. Furthermore, you can also add it to pizza sauce, pasta, etc.
I bought my Calabrian chili powder on Amazon – you might be able to find it locally at a store that carries Italian foods.
Can you fix soggy Brussel sprouts?
Yes, you can fix soggy Brussels sprouts. If you have leftover Brussel Sprouts that have gone soggy, you can toss them with a splash of oil, line them on a baking sheet, and heat in the oven at 425 degrees F for 4-5 minutes. This way, you will get rid of the sogginess, and they will turn out perfectly crispy.
Can You reheat Crispy Brussel Sprouts?
Yes, you can reheat the leftover Brussels sprouts. You can either place it on a baking tray and heat it in an oven at 350 degrees F for 5 minutes. Or you can also reheat it in the microwave for a minute.
Other Longhorn Copycat Recipes You May Enjoy:
- Longhorn Steakhouse Rice Pilaf Recipe
- Copycat Longhorn Garlic Parmesan Broccoli Recipe
- Copycat Longhorn Steakhouse Salad and Ranch Dressing Recipe
- The Best Copycat Longhorn Steakhouse Bread Recipe
- Longhorn Steakhouse Creamed Spinach Recipe
- The Best Copycat Longhorn Steakhouse Loaded Potato Soup
- The Best Copycat Longhorn Steakhouse Recipes
- The BEST Longhorn White Cheddar Stuffed Mushrooms Recipe (Copycat)
- The BEST Copycat Longhorn Wild West Shrimp Recipe
You’ll never turn your nose up to Brussel sprouts again after you make these sweet and savory Longhorn Steakhouse Crispy Brussel Sprouts!
More Recipes You Might Enjoy:
- About the Author
- Latest Posts
Katie Clark is a mom of three with a passion for creating home-cooked meals every night for her family. She has learned the skill of cooking from the time she was young and comes from a long-line of women who love to cook. Over the years, she has developed this skill to not only help her family but thousands around the world with her popular copycat recipes, jello salads, and twists on traditional favorites. She has a degree in journalism and loves to help others succeed in getting dinner on the table!
Kelley Mason says
I cooked the crispy brussel sprouts tonight with dinner. I could not find Calabari chili powder so I substituted with regular chili powder + smoked paprika. I spaced out & forgot to add the butter to the seasoning, lol. I had some baby bella mushrooms that needed to be used, so I sauteed them and used the leftover seasoning on them. I served with pork chops & baked potatoes. The sprouts were really good! I would have liked them crisper but will keep practicing! Thanks for sharing!
Katie Clark says
Thanks for sharing your experience and how it tasted with chili powder and smoked paprika – that’s a bit more accessible for many people. Sounds like a yummy dinner!!
Margi says
We bought Great Value Asian Sweet Chili wing sauce at Walmart because I was not going to pay 15 dollars for a spice we might not like. I mixed in honey, along with pepper and salt and its a good taste. I didn’t fry it, I just roasted them in oven. They were a little soggy, but will adjust for that in the future.
Katie Clark says
Glad that worked out well for you!
Sonya says
Would steaming the sprouts in microwave be an alternative to blanching ? Maybe they would be less soggy ?
Katie Clark says
I haven’t tried that, but I think it would work!
Katelyn says
I asked my local Longhorn for the spice they use for the crispy Brussels Sprouts and they actually gave me what they had left of a Large container. I then called the company Victoria Gourmet that makes the spice and they told me they sell that Calabrian Chile Rub as Smoky Paprika Chipotle. I bought it on Amazon and it is EXACTLY the same product. So good.
Katie Clark says
Thanks for the great tip!! I’m going to order some.
Melanie says
I bought the spice you mentioned above! It was perfect. I had about 3+ lbs of sprouts so I used 2 tbsps of the spice and added some sugar and garlic since it already had the paprika. Mine turned out a little mushy, but I think that’s because my oil may not have been hot enough to truly “flash” fry them. After I fried them & tossed with the sauce, I put them in the oven at 450 for about 15 minutes to crisp them a little bit more. They tasted sooo good!
Alexis says
Thanks so much for sharing! We’re glad you enjoyed it!
Rob says
My wife wants to make this recipe, but she and I are confuse. The ingredients call for “olive oil, salt” and oil for frying. I understand the oil for frying, but where (and how much) do you use the “olive oil, salt”. It’s not mentioned in the instructions and there is no measure specified.
Katie Clark says
My apologies – that was a typo. I have corrected the recipe 🙂
Sisi says
Do you use olive oil and how much should I use?
Katie Clark says
I used canola oil – and I just put enough to make there be about 1/2″ of oil in the pain 🙂
Jbenson says
Can thawed frozen Brussel sprouts be used? Has anyone tried that?
Katie Clark says
I haven’t tried this, but I’ll approve the comment so others can chime in 🙂
Roxanne says
I couldn’t find rub but used paprika instead and the mixture wasn’t thick enough. I should’ve added more sugar I think.
Crystal says
I cooked these today and they taste just like longhorns. I deep fried mine for a minute but didn’t crisp like I wanted. They were absolutely delicious I ordered a spice from Amazon smoked paprika Chipotle !! Recipe is a keeper.
Katie Clark says
So glad you loved it!