Description
This Longhorn Steakhouse Brussels Sprouts recipe is crispy, garlicky, and tossed in a balsamic honey glaze with a kick. A perfect restaurant-style side dish you can make at home with oven-roasted flavor and bold seasoning. Ideal for steak nights or veggie-packed dinners.
Ingredients
1.5 pounds Brussels sprouts, halved and trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, roasted and mashed
3 tablespoons balsamic vinegar
1.5 tablespoons honey
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the sheet.
3. Roast for 20–25 minutes, flipping halfway through, until the edges are golden and crisp.
4. In a small saucepan, mix balsamic vinegar, honey, soy sauce, red pepper flakes, and mashed roasted garlic. Simmer for 5 minutes until thickened.
5. Once the Brussels sprouts are done, toss them in the warm glaze until evenly coated.
6. Serve immediately for best crispness.
Notes
This glaze can be doubled if you love extra sauce.
For even crispier sprouts, use an air fryer at 390°F for 15 minutes.
You can prep the glaze ahead and store it in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg