Welcome, fellow food lovers and culinary adventurers! If you’ve ever dined at Longhorn Steakhouse, you know their Brussels sprouts are more than just a side dish—they’re a star of the show. Today, we’re diving into the delightful world of Longhorn Steakhouse Brussels Sprouts, and I’m thrilled to share a spot-on copycat recipe that captures all the smoky, savory, and slightly sweet magic of the original. Yes, you read that right! We’re making those crispy, caramelized, bacon-studded Brussels sprouts right in your own kitchen. This isn’t just a recipe; it’s an experience that brings the restaurant right to your dining table, without the wait or the bill. Get ready to impress your taste buds and your dinner guests with this incredibly flavorful and surprisingly easy-to-make dish.
Key Ingredients for Longhorn Steakhouse Brussels Sprouts
To recreate the irresistible Longhorn Steakhouse Brussels Sprouts, you’ll need the following stellar cast of ingredients, each playing a crucial role in delivering that signature flavor and texture:
- 1 ½ pounds Fresh Brussels Sprouts: Look for firm, bright green sprouts without blemishes. Trim off the woody ends and halve them lengthwise. For larger sprouts, you might want to quarter them for even cooking.
- 6 slices Thick-Cut Bacon: Diced into ½-inch pieces. This is where a significant portion of that amazing smoky flavor and texture comes from.
- 2 tablespoons Olive Oil: Used for roasting the Brussels sprouts to get them beautifully caramelized and tender-crisp.
- 2 tablespoons Balsamic Glaze: This provides a sweet and tangy counterpoint that elevates the entire dish. You can buy pre-made balsamic glaze or easily make your own by simmering balsamic vinegar until it reduces and thickens.
- 1 tablespoon Maple Syrup (or Brown Sugar): A touch of sweetness to enhance the caramelization and balance the savory bacon and earthy sprouts.
- 1 teaspoon Garlic Powder: For a foundational savory aroma and taste.
- ½ teaspoon Smoked Paprika: Adds an extra layer of smoky depth that mimics the restaurant’s flavor profile.
- ¼ teaspoon Black Pepper: Freshly ground for a bit of warmth and zest.
- ½ teaspoon Flaky Sea Salt (or to taste): To finish the dish, enhancing all the flavors and adding a pleasant textural crunch.
How to Make Longhorn Steakhouse Brussels Sprouts
This copycat Longhorn Steakhouse Brussels Sprouts recipe is a culinary masterpiece that’s surprisingly simple to execute, offering an explosion of flavor in every bite. With crispy bacon, perfectly roasted Brussels sprouts, and a delightful sweet and savory glaze, this dish is guaranteed to become a new favorite. The preparation is straightforward, and the active cooking time is approximately 30 minutes, making it a perfect addition to weeknight meals or special gatherings.
● Step-by-Step Instructions:
- Preheat Oven & Prep Bacon: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Place the diced bacon in a cold large skillet over medium heat. Cook the bacon, stirring occasionally, until it’s crispy and golden brown. This usually takes about 8-10 minutes. Once crispy, remove the bacon with a slotted spoon and transfer it to a plate lined with paper towels to drain excess grease. Reserve 1-2 tablespoons of the rendered bacon fat in the skillet.
- Prepare Brussels Sprouts: In a large bowl, combine the trimmed and halved Brussels sprouts with the 2 tablespoons of olive oil, garlic powder, smoked paprika, and black pepper. Toss everything together until the Brussels sprouts are evenly coated.
- Roast Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will steam them instead of roasting them to crispy perfection.
- First Roast: Roast the Brussels sprouts for 15-20 minutes, or until they start to become tender and slightly charred on the edges.
- Add Glaze ingredients and Bacon: While the sprouts are roasting, in the still-warm skillet (with the reserved bacon fat if desired, or add a tiny bit more olive oil), whisk together the balsamic glaze and maple syrup (or brown sugar). Cook over low heat for 1-2 minutes, just until warmed through and slightly thickened. This creates your delicious glaze.
- Combine and Final Roast: Remove the baking sheet from the oven. Drizzle the warm balsamic-maple glaze over the roasted Brussels sprouts. Add the crispy bacon back to the baking sheet. Toss everything gently to combine, ensuring the sprouts and bacon are coated in the glaze.
- Finalize Roasting: Return the baking sheet to the oven and roast for another 5-10 minutes, or until the Brussels sprouts are perfectly tender-crisp, caramelized, and the glaze has reduced slightly and clings to them. Keep an eye on them to prevent burning.
- Serve & Garnish: Carefully remove the baking sheet from the oven. Taste and adjust seasoning with flaky sea salt if needed. Transfer the Longhorn Steakhouse Brussels Sprouts to a serving platter and serve immediately. Enjoy the rich, savory, and slightly sweet flavors!
Why You’ll Love This Longhorn Steakhouse Brussels Sprouts
You’ll absolutely adore this Longhorn Steakhouse Brussels Sprouts recipe for its incredible flavor profile – that perfect balance of smoky bacon, sweet balsamic glaze, and perfectly tender-crisp Brussels sprouts is simply irresistible. This dish truly becomes the star of any meal, enticing even the most skeptical sprout eaters. Beyond the amazing taste, making these at home offers significant cost savings compared to ordering them at the restaurant, allowing you to enjoy this gourmet side dish more often without breaking the bank. The flavorful combination of crispy bacon, sweet and tangy glaze, and a hint of smoky paprika makes this a truly special accompaniment.
If you enjoy the sweet and savory notes in this recipe, you might also love our recipe for Honey-Glazed Carrots with Rosemary – it offers a similar comforting sweetness. So, why not give this copycat recipe a try tonight? Your taste buds will thank you, and you might just discover your new favorite way to enjoy Brussels sprouts while saving a few dollars!
What to Serve Longhorn Steakhouse Brussels Sprouts With
These Longhorn Steakhouse Brussels Sprouts are incredibly versatile and pair beautifully with a variety of main courses, enhancing any meal with their rich flavors.
- Steakhouse Classics: Naturally, they are a perfect accompaniment to any grilled steak (like a juicy ribeye or tenderloin), slow-roasted prime rib, or even a perfectly cooked burger.
- Poultry Dishes: They complement roasted chicken, turkey breast, or pan-seared duck beautifully. The savory notes of the sprouts and bacon stand up well to richer poultry.
- Pork Dishes: Pair them with succulent pork chops, a slow-cooked pork roast, or even pulled pork for a comforting and satisfying meal.
- Fish: For a lighter option, these sprouts can balance out flaky baked salmon or pan-seared cod, adding a robust side to delicate fish.
- Vegetarian Main Courses: They can easily elevate vegetarian mains like a hearty lentil loaf, mushroom steaks, or alongside a robust grain bowl for an extra punch of flavor and texture.
- Other Sides: For a complete feast, consider serving them alongside creamy mashed potatoes, a fresh garden salad, or a simple ancient grain pilaf.
- Beverage Pairings: A medium-bodied Cabernet Sauvignon, a robust Syrah, or even a crisp amber ale would complement the smoky and savory notes of this dish. For non-alcoholic options, unsweetened iced tea or sparkling apple cider would be refreshing choices.
Top Tips for Perfecting Longhorn Steakhouse Brussels Sprouts
Achieving that restaurant-quality taste and texture for your Longhorn Steakhouse Brussels Sprouts is easier with these valuable tips:
- Don’t Overcrowd the Pan: This is crucial for crispiness. If your Brussels sprouts are too close together on the baking sheet, they will steam instead of roast, resulting in soggy sprouts. Use two baking sheets if necessary to ensure a single layer.
- Render Bacon Properly: Cook the bacon slowly over medium heat until truly crispy. This allows the fat to render completely, creating both delicious bacon bits and flavorful fat to roast the sprouts in. Don’t rush this step!
- Roast Hot and Fast: A high oven temperature (400°F/200°C) is key to getting those lovely charred edges and tender interiors.
- Adjust Glaze Sweetness: The amount of maple syrup (or brown sugar) can be adjusted to your preference. If you like it sweeter, add a bit more; if you prefer it less sweet, reduce the amount slightly.
- Balsamic Glaze vs. Balsamic Vinegar: Make sure you’re using balsamic glaze, which is thicker and sweeter, not regular balsamic vinegar. If you only have vinegar, you can make your own glaze by simmering it gently until it reduces by about half and thickens.
- Fresh Sprouts are Best: While frozen Brussels sprouts can work in a pinch, fresh sprouts will give you the best texture and flavor. If using frozen, thaw them completely and pat them very dry before roasting to avoid excess moisture.
- Even Sizing: Try to cut your Brussels sprouts into similar sizes (halves or quarters) so they cook evenly.
- Flaky Sea Salt at the End: Adding flaky sea salt at the very end not only seasons the dish but also adds a fantastic textural crunch that enhances the overall experience.
- Don’t Waste Bacon Fat: The reserved bacon fat adds an incredible depth of flavor to the sprouts. Use it to warm your glaze for an extra touch of richness.
Storing and Reheating Tips
To ensure your Longhorn Steakhouse Brussels Sprouts remain delicious for future enjoyment, proper storage and reheating are key:
Storing:
Once cooled to room temperature, transfer any leftover Brussels sprouts to an airtight container. They will keep well in the refrigerator for up to 3-4 days. Store the crispy bacon along with the sprouts if mixed, or separately if you prefer; however, its crispiness will diminish in the fridge. Freezing is generally not recommended for roasted Brussels sprouts, as their texture can become mushy upon thawing and reheating.
Reheating:
For best results and to reclaim some of that delightful crispness, reheat the Brussels sprouts in the oven or an air fryer.
- Oven Method: Preheat your oven to 350°F (175°C). Spread the Brussels sprouts in a single layer on a baking sheet. Heat for about 10-15 minutes, or until thoroughly warmed through and slightly crisped on the edges.
- Air Fryer Method: Reheat in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through, until hot and crispy. This method is excellent for restoring texture.
- Microwave (Least Recommended): While possible, reheating in the microwave will likely result in softer, less crispy sprouts and bacon. If using, heat in short intervals (30-60 seconds) until warmed through, stirring occasionally.
Avoid reheating the entire batch multiple times, as this can degrade the quality. Only reheat the portion you plan to eat.
Final Thoughts
Creating these Longhorn Steakhouse Brussels Sprouts at home is more than just cooking; it’s bringing a beloved restaurant favorite right into your kitchen. The combination of tender yet crispy Brussels sprouts, savory bacon, and that irresistible sweet and tangy balsamic glaze is truly a game-changer. Whether you’re a long-time Brussels sprout enthusiast or looking to convert a skeptic, this recipe is guaranteed to impress. It’s simple enough for a weeknight, yet elegant enough for a special occasion. So, gather your ingredients, fire up your oven, and prepare to indulge in a dish that proves side dishes can indeed steal the spotlight. Enjoy every single flavorful bite!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Longhorn Steakhouse Brussels Sprouts FAQs
Q1: Can I make this recipe vegetarian?
A1: Absolutely! To make it vegetarian, simply omit the bacon. You can replace the bacon fat with an extra tablespoon of olive oil, and if you want to add a smoky flavor, increase the smoked paprika slightly or add a pinch of liquid smoke to the glaze. You could also add toasted pecans or walnuts for an extra crunch.
Q2: What if I don’t have balsamic glaze?
A2: You can easily make your own balsamic glaze. Pour 1 cup of good quality balsamic vinegar into a small saucepan. Bring to a simmer over medium-low heat and cook until it has reduced by about half and thickened to a syrupy consistency (it should coat the back of a spoon). This typically takes 10-15 minutes. Be careful not to reduce it too much, or it will become overly sticky. Let it cool; it will thicken further as it cools.
Q3: Can I use frozen Brussels sprouts?
A3: While fresh is always best for texture, you can use frozen Brussels sprouts. Ensure they are completely thawed and thoroughly patted dry with paper towels before roasting. Excess moisture will steam the sprouts instead of allowing them to get crispy. You might need to extend the roasting time slightly.
Q4: How can I make these sprouts extra crispy?
A4: To achieve maximum crispiness:
* Don’t overcrowd the baking sheet. Use two sheets if needed.
* Ensure sprouts are tossed in enough oil and roasted at a high temperature (400°F/200°C).
* Pat Brussels sprouts very dry before adding oil and seasonings.
* Roast them for a few extra minutes at the end, keeping a close eye to prevent burning.
* Consider finishing them under the broiler for 1-2 minutes, watching constantly.
Q5: Can I prepare this dish ahead of time?
A5: You can prep some elements in advance. You can trim and halve the Brussels sprouts a day or two ahead and store them in an airtight container in the fridge. You can also cook the bacon ahead of time and store it separately. However, it’s best to combine and roast everything just before serving to ensure the best texture and flavor.
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