LongHorn Brussels Sprouts Recipe

If you love the crispy Brussels sprouts from LongHorn Steakhouse, this copycat recipe brings that same sweet, smoky, and slightly spicy flavor home. The sprouts are tender in the middle, deeply golden around the edges, and tossed in a rich honey chili butter sauce that coats every crispy layer. They’re an easy steakhouse-style side for chicken, salmon, steak, or any dinner that needs something more delicious than plain vegetables.

Why You'll Love These LongHorn Brussels Sprouts

The Brussels sprouts at LongHorn have to be the most underrated thing on the menu. They’re crisp around the edges, tender in the middle, and coated in a smoky honey butter sauce that hits sweet, salty, and spicy all at once.

My blanching step cooks the centers first, so the sprouts only need a quick fry to get deeply browned and crispy. That double-cooking method is the reason they turn out more like the restaurant version than oven-roasted Brussels sprouts.

I also think the sauce is what makes this recipe worth recreating at home. The honey softens the heat from the chili rub, the butter makes it rich, and the salt keeps the sweetness in check. Tossing it with the sprouts while they’re still hot helps the sauce settle into all the crispy layers.

Serve them with my Longhorn parmesan crusted chicken, Longhorn bourbon salmon , or Longhorn mac and cheese for the full steakhouse-style meal. 

By the way, readers are loving this recipe:

My wife and me make brussel sprouts regularly and change up our normal recipe with this one. Glad we did we'll only be making these from now on. -Theo

Ingredients You'll Need

• 2 lbs Brussel Sprouts
• Oil for frying
• ½ cup butter
• 2 tablespoon Chili Rub or Calabrian chili powder
• 1 teaspoon sea salt
• ⅓ cup honey
• 1 teaspoon sugar

How To Make Longhorn Brussel Sprouts

Step 1: Prep the Brussels Sprouts

Wash the Brussels sprouts, trim the ends, and remove any loose or damaged outer leaves. Bring a large pot of generously salted water to a boil.

Step 2: Blanch and dry

Add the Brussels sprouts to the boiling water and cook for 4 minutes. They should begin to soften but still feel slightly firm in the center. Drain them well, let them cool enough to handle, then cut each sprout in half. Pat them completely dry with paper towels. Removing as much moisture as possible is important before frying so the oil doesn’t splatter and the sprouts can turn crisp.

Step 3: Make the honey butter sauce

In a small bowl, combine the chili rub, sea salt, honey, and sugar. Melt the butter, then whisk it into the honey mixture until the sauce is smooth and evenly combined. Set it aside while you fry the sprouts.

Step 4: Fry and Toss

Heat about 1-2 inches of neutral oil in a deep skillet or heavy-bottomed pot to 350°F. Working in batches, carefully add the Brussels sprouts and fry for 2-3 minutes, until the cut sides and outer leaves are deeply golden and crisp. Don’t overcrowd the pan, since that lowers the oil temperature and keeps them from browning properly.

Transfer the fried sprouts to a paper towel-lined plate to drain briefly, then place them in a large bowl. Pour the honey butter sauce over the hot Brussels sprouts and toss until evenly coated. Serve immediately while the edges are still crisp.

My Expert Tips for The Best Longhorn Brussel Sprouts

• Clean your sprouts well: Rinse the Brussels sprouts thoroughly and trim the ends to remove any dirt or tough outer leaves before cooking.
• Toss them while cooking: Stir or shake the pan a few times while the sprouts roast or sauté to ensure even browning and crispiness on all sides.
• Coat with the chili butter blend immediately: Transfer the hot, crispy sprouts straight into the bowl with the melted butter and chili seasoning. Toss thoroughly so every sprout gets evenly coated.
• Finish with Parmesan for extra flavor: Sprinkle freshly grated Parmesan cheese over the Brussels sprouts just before serving for a savory, restaurant-style finish.
• Use the air fryer for extra crispiness: If you're using an air fryer, cook the Brussels at 375°F for 12–15 minutes, shaking halfway through. It gives them a perfect crispy edge without deep frying.
• Don’t overcrowd the pan or air fryer: Give the Brussels space to breathe—if they’re too close together, they’ll steam instead of crisp.
• Roasting in the oven? Use high heat: Set your oven to 425°F and roast the Brussels for 20–25 minutes, flipping once. The high temperature helps develop that deep, caramelized flavor.

Longhorn Brussels Sprouts FAQs

What sauce is on LongHorn Brussels sprouts?

LongHorn describes its crispy Brussels sprouts as being tossed in smoky honey butter. The restaurant doesn’t publish the full sauce recipe, but this copycat version combines butter, honey, sugar, sea salt, and chili rub to recreate that sweet, smoky, and slightly spicy flavor.

What makes LongHorn Brussels sprouts so crispy?

The double-cooking method creates the crispy outside and tender center. Blanching partially cooks the Brussels sprouts, then thoroughly drying and frying them at 350°F crisps the cut sides and loose outer leaves. Frying in small batches is important because overcrowding lowers the oil temperature and can make the sprouts greasy instead of crisp.

Do you have to blanch Brussels sprouts before frying them?

For this recipe, yes. Blanching softens the dense centers so the sprouts only need a few minutes in the hot oil. Without that step, the outer leaves could become too dark before the centers turn tender.

Can I make LongHorn Brussels sprouts in the air fryer?

Yes, but they won’t have quite the same texture as the fried version. For an air fryer variation, toss halved fresh Brussels sprouts with a little oil and cook them at 400°F for 10 minutes. Shake the basket, then continue cooking for another 5 -10 minutes, until the edges are browned and crisp. Toss them with the honey butter sauce after cooking.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts are the best choice for this recipe because frozen sprouts hold more moisture and tend to cook up softer. I don’t recommend placing frozen sprouts directly into hot oil. If frozen is all you have, thaw them completely, pat them very dry, and use the air fryer or oven instead of the frying method.

Are LongHorn Brussels sprouts spicy?

They have a mild to medium heat that’s balanced by the honey, sugar, and butter. For less spice, reduce the chili rub. For a hotter sauce, add more chili rub or a pinch of crushed red pepper flakes.

Can I make the honey butter sauce ahead of time?

Yes. Prepare the sauce and store it in an airtight container in the refrigerator for up to 5 days. Warm it gently in the microwave or on the stovetop until smooth and pourable before tossing it with the hot Brussels sprouts.

How do I store and reheat leftover Brussels sprouts?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a 375°F air fryer for 3-5 minutes or a 400°F oven for 8-10 minutes. The microwave will warm them, but the crispy edges will become soft.

More Copycat Recipes to Try

• Texas Roadhouse seasoned rice
• Panera broccoli cheese soup
• Chick Fil A grilled chicken nuggets
• Starbucks grilled cheese
• Rudy's creamed corn
• Popeyes chicken sandwich