I reverse-engineered Longhorn Steakhouse’s Brussels Sprouts into my Steakhouse Brussels Sprouts Recipe to reveal the exact savory seasoning blend behind their crisp roast.

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I can’t stop thinking about Longhorn Steakhouse’s Brussels sprouts, so I made my own take. I toss them with crisp applewood smoked bacon and drizzle a sticky balsamic glaze that makes every browned edge sing.

The contrast of smoky, sweet and slightly charred is annoying in the best way, it keeps pulling me back for one more forkful. I won’t pretend it’s light, but it’s the kind of side that steals the show, especially if you’re after a Steakhouse Brussel Sprouts Recipe with attitude.

Try it once and you’ll wonder why you waited so long.

Ingredients

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Brussels sprouts: Crunchy little cabbages packed with fiber Vitamin C and earthy bitterness that caramelizes nicely
Applewood smoked bacon: Salty smoky pork adds rich protein and fat gives a crunchy savory punch
Unsalted butter: Adds silky mouthfeel helps browning boosts richness without extra salt
Extra virgin olive oil: Gentle fruitiness helps sear sprouts adds heart healthy monounsaturated fats
Balsamic glaze: Sweet tangy syrup that darkens balances bacon salt and brightens sprouts
Honey or brown sugar: Provides quick caramelized sweetness anchors savory flavors and adds sticky glaze
Garlic: Pungent aromatics that deepen savory notes minor health perks like immunity boost
Parmesan cheese: Sharp umami finish with some protein and calcium sprinkle for nutty saltiness

Ingredient Quantities

1 1/2 lb Brussels sprouts, halved

3 tbsp unsalted butter

2 tbsp extra virgin olive oil

4 slices thick cut applewood smoked bacon, diced

2 cloves garlic, minced

2 tbsp balsamic glaze

1 tbsp honey or packed brown sugar

1 tsp kosher salt or to taste

1/2 tsp freshly ground black pepper or to taste

1 tbsp fresh lemon juice (optional)

2 tbsp grated Parmesan cheese (optional)

How to Make this

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1. Preheat oven to 425F. Trim the ends off 1 1/2 lb Brussels sprouts, halve them (quarter any big ones) and pat very dry so they roast instead of steam.

2. Toss the sprouts in a bowl with 2 tbsp extra virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Spread cut side down in a single layer on a rimmed baking sheet, dont overcrowd.

3. Roast 18 to 25 minutes until deep golden and crisp on the edges, flipping once halfway through so both sides brown nicely. If you want extra crisp, broil 1 to 2 minutes at the end but watch them closely.

4. While they roast, cook 4 slices thick cut applewood smoked bacon, diced, in a large skillet over medium heat until crisp, about 6 to 8 minutes. Remove bacon to paper towel, leaving about 1 to 2 tbsp bacon fat in the pan.

5. Turn the heat to medium-low and add 3 tbsp unsalted butter to the skillet with the bacon fat. Once melted add 2 cloves minced garlic and sauté 30 to 45 seconds until fragrant but not browned.

6. Add the roasted sprouts to the skillet and toss gently with the butter-garlic mixture so they pick up that bacon flavor. Scrape up any browned bits from the pan, theyre flavor.

7. Drizzle 2 tbsp balsamic glaze and 1 tbsp honey or packed brown sugar over the sprouts, stir and cook 1 to 2 minutes so the glaze thickens and coats everything. Taste and adjust salt and pepper.

8. Stir the reserved crisp bacon back in, then if you like a bright finish squeeze in 1 tbsp fresh lemon juice. Toss once more to combine.

9. Remove from heat, sprinkle with 2 tbsp grated Parmesan cheese if using, serve hot and enjoy.

Equipment Needed

1. Rimmed baking sheet for roasting the sprouts
2. Large mixing bowl for tossing sprouts with oil and seasonings
3. Chef’s knife and cutting board to trim and halve the sprouts
4. Paper towels to pat the sprouts dry and drain bacon bits
5. Large skillet, cast iron if you got it, for bacon and to toss the sprouts
6. Tongs or a sturdy spatula to flip and stir without squashing them
7. Measuring spoons and a tablespoon for oil, salt, butter and glaze
8. Small bowl and spoon to mix or hold the balsamic glaze and honey
9. Oven mitts or potholders to handle hot pans safely

FAQ

Can I use frozen Brussels sprouts? Yes, you can, but thaw them fully and pat them very dry first, or they’ll steam and get soggy. Toss with oil, then roast or pan sear a little longer than fresh sprouts, and keep them in a single layer so they crisp up.

How do I get them crispy like Longhorn? Dry sprouts, hot pan or oven, and cut side down is the trick. Use oil and a bit of butter, cook without crowding, let them brown before flipping, and finish with the bacon and glaze so the outsides stay crisp.

Can I skip the bacon for a vegetarian version? Sure, just replace the bacon fat with a mix of olive oil and a touch of smoked paprika or liquid smoke for that smoky note. You can also add toasted walnuts or pecans for texture.

What can I use instead of balsamic glaze or honey? Balsamic vinegar reduced until syrupy works, or use maple syrup, or a mix of brown sugar with a splash of vinegar. Add the sweet glaze at the end so it doesn’t burn while cooking.

Can I make these ahead for a party? Yes, roast until almost done, cool, then store. Reheat in a hot oven or skillet to re-crisp them, and add the bacon and glaze right before serving so they taste fresh.

What’s the best way to reheat leftovers? Reheat in a 350 degree oven for about 10 to 12 minutes or in a hot skillet for a few minutes, tossing so they crisp again. Microwave will make them limp, so avoid it if you want texture.

Longhorn Steakhouse Brussel Sprouts Recipe Substitutions and Variations

Bacon: swap with diced pancetta or prosciutto for similar porky richness, smoked turkey bacon if you want less fat, or skip meat and stir in 1-2 tsp smoked paprika plus a little oil for that smoky vibe.
Unsalted butter: use salted butter (then cut back on the added salt), ghee for a nuttier note, or extra virgin olive oil for a lighter, dairy-free version.
Balsamic glaze: you can simmer regular balsamic vinegar until syrupy, or mix 1 tbsp balsamic + 1 tbsp maple syrup or honey, or try pomegranate molasses for a tangy sweet twist.
Parmesan cheese: swap with Pecorino Romano or Grana Padano for a sharper salty bite, or use nutritional yeast if you want a vegan cheesy flavor, or just omit it if you prefer.

Pro Tips

1) For extra crisp try tossing the halved sprouts in a teaspoon of cornstarch before they go on the pan, or put them onto a really hot baking sheet so they get that instant sear. It sounds weird but it works, and you wont get soggy middles.

2) Dice the bacon small and render it slowly so you get crunchy bits and clear fat, then strain the fat and keep a tablespoon for reheating later, it adds way more flavor than plain butter alone.

3) Treat the glaze like a punch of flavor, not a sauce bath: add it at the very end and cook just long enough to tack it on, then finish with a tiny pinch of flaky salt or some lemon zest for brightness, otherwise it can taste too sweet.

4) If you need to make this ahead, roast everything a bit underdone, cool quickly on a tray, refrigerate and then re-crisp in a hot skillet or oven before serving — never microwave, it ruins the texture.

Longhorn Steakhouse Brussel Sprouts Recipe

Recipe by Bob Jones

0.0 from 0 votes

I reverse-engineered Longhorn Steakhouse's Brussels Sprouts into my Steakhouse Brussels Sprouts Recipe to reveal the exact savory seasoning blend behind their crisp roast.

Servings

servings

Calories

335

kcal

Equipment: 1. Rimmed baking sheet for roasting the sprouts
2. Large mixing bowl for tossing sprouts with oil and seasonings
3. Chef’s knife and cutting board to trim and halve the sprouts
4. Paper towels to pat the sprouts dry and drain bacon bits
5. Large skillet, cast iron if you got it, for bacon and to toss the sprouts
6. Tongs or a sturdy spatula to flip and stir without squashing them
7. Measuring spoons and a tablespoon for oil, salt, butter and glaze
8. Small bowl and spoon to mix or hold the balsamic glaze and honey
9. Oven mitts or potholders to handle hot pans safely

Ingredients

1 1/2 lb Brussels sprouts, halved
3 tbsp unsalted butter
2 tbsp extra virgin olive oil
4 slices thick cut applewood smoked bacon, diced
2 cloves garlic, minced
2 tbsp balsamic glaze
1 tbsp honey or packed brown sugar
1 tsp kosher salt or to taste
1/2 tsp freshly ground black pepper or to taste
1 tbsp fresh lemon juice (optional)
2 tbsp grated Parmesan cheese (optional)

Directions

Preheat oven to 425F. Trim the ends off 1 1/2 lb Brussels sprouts, halve them (quarter any big ones) and pat very dry so they roast instead of steam.
Toss the sprouts in a bowl with 2 tbsp extra virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Spread cut side down in a single layer on a rimmed baking sheet, dont overcrowd.
Roast 18 to 25 minutes until deep golden and crisp on the edges, flipping once halfway through so both sides brown nicely. If you want extra crisp, broil 1 to 2 minutes at the end but watch them closely.
While they roast, cook 4 slices thick cut applewood smoked bacon, diced, in a large skillet over medium heat until crisp, about 6 to 8 minutes. Remove bacon to paper towel, leaving about 1 to 2 tbsp bacon fat in the pan.
Turn the heat to medium-low and add 3 tbsp unsalted butter to the skillet with the bacon fat. Once melted add 2 cloves minced garlic and sauté 30 to 45 seconds until fragrant but not browned.
Add the roasted sprouts to the skillet and toss gently with the butter-garlic mixture so they pick up that bacon flavor. Scrape up any browned bits from the pan, theyre flavor.
Drizzle 2 tbsp balsamic glaze and 1 tbsp honey or packed brown sugar over the sprouts, stir and cook 1 to 2 minutes so the glaze thickens and coats everything. Taste and adjust salt and pepper.
Stir the reserved crisp bacon back in, then if you like a bright finish squeeze in 1 tbsp fresh lemon juice. Toss once more to combine.
Remove from heat, sprinkle with 2 tbsp grated Parmesan cheese if using, serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.