Longhorn Steakhouse Crispy Brussel Sprouts Recipes

LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS

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.

LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS

Steps:

• First of all, you need to preheat the oven to 375 degrees Fahrenheit.
• Now, remove the outer leaves of brussel sprouts and wash them thoroughly in water.
• Use a knife or any other sharp object to cut an "X" into the stem end of each sprout. This will let steam escape while cooking.
• Arrange the brussel sprouts into a baking tray and pour 2 tablespoons of oil over it. Now, use your hands to mix things up so that all sprouts are coated in oil. More the oil, the more crispy the sprouts.
• Roast them for twenty minutes or until they start to turn brown.
• Turn the heat up to 400ºF and roast for another ten minutes.
• Take them out of the oven, transfer them into a bowl and toss with salt, sugar, and honey (all three in equal quantities).
• Enjoy!

ROASTED BRUSSELS SPROUTS WITH WARM HONEY GLAZE

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.