Brussels sprouts have come a long way from the days of being boiled and bland. With this Longhorn Brussels Sprouts recipe, you’ll experience Brussels sprouts in their best form—crispy, golden, and loaded with flavor! This dish takes inspiration from the famous Longhorn Steakhouse’s crispy Brussels sprouts, known for their perfect balance of sweet, tangy, and savory notes. Whether you’re serving them as a side dish, a snack, or even as part of your holiday spread, this Longhorn Brussels Sprouts recipe will turn even the biggest Brussels sprout skeptics into fans.
The secret to nailing this Longhorn Brussels Sprouts recipe lies in two key elements: roasting the sprouts to perfection and tossing them in a sweet and tangy sauce that enhances their natural flavors. The crispy exterior and tender inside make this dish utterly addictive. Plus, the simplicity of the ingredients ensures that it’s easy to make at home, even on busy weeknights.
Ingredients:
For a delicious version of this Langhorn Brussels Sprouts recipe You’ll require these ingredients:
- 1 lb Brussels sprouts, chopped into halves
- 2 tbsp olive oil
- 1 Tbsp unflavored butter
- 1 Tbsp 1 tbsp maple syrup or honey
- 1 tbsp balsamic glaze
- Salt and pepper according to your preference
- 1 teaspoon garlic powder
- Optional: Flakes of red pepper to add a touch of some heat
Execution
How to Make A perfect Longhorn Brussels Sprouts recipe
Preparing the Brussels Sprouts:
- Make your Brussels sprouts Heat your oven up to 400 degrees F (200degC). Cut the ends off of the Brussels sprouts, and then remove the damaged leaves. Slice them in half, so that they can be flat to ensure maximum caramelization.
- Roast and season: In a large bowl, combine the Brussels sprouts in garlic powder, olive oil salt, pepper, and olive oil. It is important to ensure that every sprout is coated with seasoning. Distribute the Brussels sprouts in one layer on the baking sheet and cut them in half, to get the perfect crispness.
- Roast until crisp: Put the Brussels sprouts in a heated oven, and cook for 20 to 25 minutes or until crisp and golden brown at the edges. It is possible to turn them over during roasting in order to guarantee uniform the browning. Importantly, allow them to roast in a quiet environment so that they can develop a delicious, caramelized taste.
Making the Sauce:
- The sauce is prepared: When the Brussels sprouts roast then melt the butter in a small pot at a low temperature. After it has melted, mix in honey (or maple syrup) and stir until thoroughly blended. If you like a slight more tangy flavor, you can include the balsamic glaze, and combine well. Allow the sauce to simmer for around a minute before removing it from the heat.
Tossing and Serving:
- Mix the Brussels sprouts After the Brussels sprouts have been roasted and crisp, take these from oven. place them back in the bowl large enough to. Sprinkle the honey-balsamic glaze on top of the Brussels sprouts, and then toss in a uniform coating.
- Serve right away: Transfer the sauced Brussels sprouts onto the serving dish and drizzle with a bit of balsamic glaze to add a final flavor. Add red pepper pieces over the top, if you prefer some heat and then serve!
Tips:
For Longhorn Brussels Sprouts recipe :
- Do not overcrowd the baking pan In order to ensure you get Brussels sprouts turn crispy instead of soggy, be sure there is enough room to bake on the baking sheets. Overcrowding the baking sheet will hold heat and hinder the sprouts from being properly cooked.
- Roast cut-side down The placing of the Brussels sprouts cut-side down guarantees that the flat area gets an amazing golden brown caramelization important to get that crisp texture.
- Make sure the sauce is balanced. One of the key ingredients to recreate what is in the longhorn recipe for Brussels sprouts is balancing sweetness with acidity. If the sauce seems excessively sweet, try adding an additional glaze of balsamic or a squeeze of lemon juice to add a bit of tang.
- For extra crunch, add: If you’re looking for more crunch, you can mix the Brussels sprouts in toasted bacon pieces or crunchy almonds prior to serving.
FAQs:
Do I have to transform this recipe into vegan? Yes To make the Longhorn Brussels sprouts recipe vegan, you can substitute the butter for substitutes made from plants, like olive oil or butter that is vegan. Make sure you substitute maple syrup for honey.
What is balsamic glaze? and is it possible to make it myself?
Balsamic glaze can be described as a thick sweet and sweet reduction that is made of balsamic vinegar. It can be made yourself by simmering balsamic vinegar the pan until it decreases to half, then thickens. If you want to add sweetness, could add a teaspoon of brown sugar or honey in the process of reduction.
What can I do to store the leftovers?
Overcooked Brussels sprouts are able to be kept in a airtight container the refrigerator for up three days. For reheating, just pop them into the oven at 350 degrees F (175degC) for 10 minutes, to restore their freshness. Do not microwave them, as this could make them soggy.
Do I have to air fry the Brussels sprouts rather than roasting the sprouts?
Yes! air-frying is an excellent method to cook this dish more efficient while also making the sprouts crisp. Adjust the temperature of your air fryer at 375 degF (190degC) then cook your Brussels sprouts for around 10-12 minutes. Shake the bowl throughout to ensure an even cook time.
What happens if What if Brussels sprouts have gone too bitter?
Roasting Brussels sprouts reduces the bitterness of their roots. If they’re still bitter for you by adding sweetness such as balsamic or honey glaze can bring out the flavors. Try blanching the sprouts in water boiling for a few minutes prior to roasting them, which will further lessen the bitterness.
Could I prepare this dish before time?
Even though Brussels sprouts are best eaten hot out of the oven however, you can make the other components of the recipe ahead. Bake the Brussels sprouts for about an hour before eating, and then heat them up and mix them into the sauce before serving in order to preserve their crispness.
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