LongHorn Brussels Sprouts are a delicious side dish featuring crispy roasted Brussels sprouts tossed in a tangy-sweet balsamic glaze. This recipe replicates the flavorful version served at LongHorn Steakhouse, with a crispy, caramelized exterior and a savory, sweet finish. It's an easy and healthy dish perfect for any meal, especially when paired with grilled meats like steak or chicken.
Prepare the Brussels Sprouts: Cut the ends off the Brussels sprouts and pluck off any bruised leaves. Now, halving the Brussels sprouts will make sure that they all cook evenly.
Season Brussels Sprouts: Add the halved Brussels sprouts to a large bowl. Drizzle with olive oil, then sprinkle with salt, black pepper, and garlic powder if you are using. Step 4: Toss Brussels sprouts well and make sure they are evenly coated.
Roast Brussels Sprouts: Arrange the Brussels sprouts in a single layer on a baking sheet. Place in a preheated oven and roast for 20-25 minutes, stirring halfway through, or until golden brown and crispy on the edges.
Make the glaze: While the Brussels sprouts roast, make the balsamic glaze. In a small saucepan, whisk together the balsamic vinegar and honey. Cook over medium-low and bring to a simmer, stirring occasionally, for 5 to 7 minutes or until the glaze thickens just slightly.
Toss with Glaze: When the Brussels sprouts are roasted and crispy, take them out of the oven. Drizzle balsamic glaze over Brussels sprouts and toss gently to coat evenly.
Serve: Transfer the glazed Brussels sprouts to a serving platter. Sprinkle-grated Parmesan cheese over the top, if desired.
Notes
Customization: You can customize this recipe by adding extra flavorings such as red pepper flakes for a spicy kick or bacon bits for an additional savory flavor. Storage: Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop for best results. Vegan Version: Omit the Parmesan cheese or replace it with a plant-based cheese to make the dish vegan-friendly.