Longhorn Steakhouse Brussel Sprouts Recipes

LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS

Steps:

• 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 SPROUT RECIPE

Steps:

• Preheat oven to 400
• Bring a large saucepan of water to a boil and add Brussels sprouts. Turn heat to simmer and simmer sprouts for 4 minutes.
• Using a strainer - drain Brussels sprouts completely.
• Place Brussels sprouts in an ice bath quickly for 30 seconds
• Remove and place on cutting board. Lightly pat dry with paper towels
• Slice brussels sprouts in half length-wise and place them into a rimmed baking trayBe sure to keep the leaves that fall off - they get super crispy!You can line the sheet pan with aluminum foil if you like
• Sprinkle all sprouts lightly with olive oil.
• Roast brussel sprouts in the oven for 25 minutes or until golden brown and crispy.
• While sprouts are roasting, melt butter.
• In a small bowl combine melted butter, chili powder, paprika, chipotle seasoning, salt, red pepper flakes, honey and syrup and whisk with a fork
• Remove sprouts from the oven
• Place brussels sprouts in a large bowl. Drizzle sauce over sprouts and toss lightly

LONGHORN STEAKHOUSE BRUSSEL SPROUTS RECIPE

Steps:

• Preheat your oven to 400°F, while you fill a large saucepan with water and bring it to a boil.Once the water has come to a boil, add the entire batch of Brussel sprouts, reduce the heat, and let them simmer for about 4 minutes.
• After 4 minutes, make sure to completely drain Brussel sprouts by using a strainer, then place them into an ice bath for 30 seconds.Once again, drain the Brussel sprouts using a strainer, then place them onto a plate covered with paper towels. Use paper towels to pat them dry and ensure you've removed excess water.
• Slice all the Brussel sprouts in half, then place them onto a baking tray lined up with parchment paper. Sprinkle some olive oil on top, making sure to coat them evenly.Add the baking tray to the preheated oven and roast the Brussel sprouts for 25 minutes, or until you notice they're developed a golden crust.
• While the Brussel sprouts are in the oven, prepare the seasoning mixture by combining melted butter, salt, red pepper flakes, chili powder, paprika, Chipotle seasoning (or Calabrian chili rub), honey, and maple syrup.Whisk all the ingredients together to create a perfectly blended mixture.If the butter wasn't hot enough to help you blend the ingredients, you can warm up the mixture in a saucepan over medium heat to ensure all the flavors are combined.
• After 25 minutes (or once they're crispy and golden), remove the Brussel sprouts from the oven and place them into a large bowl.Pour the seasoning mixture over the Brussel sprouts, then toss them to distribute the mixture evenly.In case you're using a spoon to mix them, be careful not to mash them as they're quite tender when they're hot.

ROASTED BRUSSELS SPROUTS WITH WARM HONEY GLAZE

Steps:

• Place a rack in bottom third of oven and set a rimmed baking sheet on top; preheat oven to 450°F. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
• Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts, cut side down, on baking sheet. Roast on bottom rack until tender and deeply browned, 20-25 minutes.
• Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar). Set saucepan over medium heat, add butter and remaining 1/2 tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, about 4 minutes.
• Transfer brussels sprouts to a large bowl. Add glaze and toss to coat. Transfer to a platter and top with scallions and lemon zest.