Longhorn Steakhouse Brussel Sprouts Recipes

ROASTED BRUSSELS SPROUTS WITH WARM HONEY GLAZE

Roasted Brussels Sprouts with Warm Honey Glaze image

These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them out!

Provided by Molly Baz

Categories Bon Appétit Side Winter Brussels Sprout Honey Lemon Green Onion/Scallion Roast Thanksgiving Fall Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 lb. brussels sprouts, trimmed, halved
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1/4 cup honey
1/3 cup sherry vinegar or red wine vinegar
3/4 tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest

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.

LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS

Longhorn Steakhouse Crispy Brussel Sprouts image

Provided by Katie Clark

Categories Copycat

Time 25m

Number Of Ingredients 8

Ingredients

2 lbs Brussel Sprouts
Salt
Oil for frying
½ cup butter
2 tbsp Calabrian Chili Rub**
1 teaspoon sea salt
⅓ cup honey
1 teaspoon sugar

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.

Nutrition Facts : Calories 296 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 721 milligrams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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