Description
These Longhorn Steakhouse Brussels Sprouts are roasted until crispy then tossed in a sweet, spicy glaze made with honey, balsamic vinegar, garlic, and red pepper flakes. This copycat recipe is the perfect side dish to bring steakhouse flavor home. Great for holiday dinners, healthy weeknight meals, or impressing guests with a flavorful vegetable.
Ingredients
1½ pounds Brussels sprouts, halved
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Trim ends and halve all Brussels sprouts.
3. In a large bowl, toss sprouts with olive oil, salt, and pepper until evenly coated.
4. Spread Brussels sprouts on the baking sheet, cut side down.
5. Roast for 20–25 minutes until crispy and browned.
6. Meanwhile, in a small saucepan, combine honey, soy sauce, balsamic vinegar, minced garlic, and red pepper flakes.
7. Bring glaze to a simmer over medium heat for 3–5 minutes until thickened.
8. Transfer roasted sprouts to a bowl, pour glaze over them, and toss to coat.
9. Serve hot and garnish with extra red pepper flakes if desired.
Notes
For extra crispiness, make sure the Brussels sprouts are completely dry before roasting.
Don’t overcrowd the pan—spread the sprouts out for even roasting.
You can double the glaze if you like yours extra saucy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 11g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg