Name: Longhorn Steakhouse Crispy Roasted Brussels Sprouts with Chili-Spiced Butter Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb fresh Brussels sprouts (trimmed of stems); 1 tbsp coarse sea salt; 1-2 tbsp olive oil; Cooking spray (for pan); 2 tbsp butter (melted); 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp chipotle chili powder; 1/2 tsp coarse sea salt; 1/2 tsp red pepper flakes; 1 tsp maple syrup; 1 tbsp honey

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I am so excited to share with you my absolute favorite way to enjoy brussels sprouts: the Longhorn Steakhouse Crispy Roasted Brussels Sprouts with Chili-Spiced Butter Recipe. This dish transforms humble Brussels sprouts into a crispy, smoky, slightly sweet, and spicy delight that I just can't get enough of. Every bite is a perfect balance of crispy edges and tender insides coated in a luscious chili-spiced butter that brings depth and warmth. If you think you don’t like Brussels sprouts, this recipe might just change your mind forever!

Why You'll Love This Longhorn Steakhouse Crispy Roasted Brussels Sprouts with Chili-Spiced Butter Recipe

What makes this recipe truly special to me is the incredible flavor profile. The crispy golden edges and tender centers provide a wonderful contrast, while the chili-spiced butter brings layers of smoky heat, a touch of sweetness, and a little kick of warmth. I love how the chipotle chili powder and smoked paprika add a subtle smokiness that elevates the dish beyond your average roasted vegetable. It feels indulgent yet fresh and vibrant at the same time.

Another reason I’m so taken with this Longhorn Steakhouse Crispy Roasted Brussels Sprouts with Chili-Spiced Butter Recipe is how straightforward it is to make. Even if you’re busy or new to cooking Brussels sprouts, this recipe is very approachable. Simmering them briefly before roasting keeps them tender inside, and roasting at a high temperature crisps the leaves beautifully. I often serve this dish as a side for dinner parties or a cozy weeknight meal because it always impresses guests without any fuss.

Ingredients You'll Need

The image shows a white bowl on the left filled with fresh green Brussels sprouts with tight leaves and some stems visible, layered naturally. To the right, there is a round white plate with a blue marbled texture holding a small yellow bottle shaped like a bear filled with golden honey, a rectangular block of pale yellow butter, and five small clear glass bowls arranged loosely. Three bowls contain different red spices with fine powder texture, one bowl has a light golden liquid, and the last bowl is filled with coarse white salt. All items are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this dish are simple but essential to achieving that perfect crispy texture and bold flavor. Every one of them plays a key role—from fresh Brussels sprouts for that vibrant green base, to the combination of chili powders and spices that create the distinctive chili-spiced butter glaze. You really only need pantry staples to bring this deliciousness together!

Tip!

You’ll find all ingredient quantities in the recipe card below.

Fresh Brussels sprouts: Make sure they’re firm and bright green for the best flavor and crispiness.
Coarse sea salt: Adds a satisfying crunch and brings out the natural sweetness of the sprouts.
Olive oil: Helps the sprouts crisp up in the oven without drying out.
Butter: The base for the chili-spiced sauce that coats the sprouts with rich flavor.
Chili powder: Adds warmth and a mild spicy depth to the butter sauce.
Smoked paprika: Gives a subtle smoky aroma that makes the dish more complex.
Chipotle chili powder: Brings a smoky heat that perfectly balances the sweetness.
Red pepper flakes: Kicks up the spice level with a nice little punch.
Maple syrup: A natural sweetener that balances out the heat with gentle sweetness.
Honey: Adds gloss and an extra layer of mellow sweetness to the chili-spiced butter.

Directions

Step 1: Preheat your oven to 400°F (about 200°C) so it’s nice and hot when you’re ready to roast the Brussels sprouts. This heat is key to getting that golden crispy finish.

Step 2: Bring a large saucepan of water to a boil. Add the trimmed Brussels sprouts and immediately turn the heat down to a simmer. Let them simmer gently for about 4 minutes to soften just a touch without losing their bright green color.

Step 3: Drain the Brussels sprouts thoroughly using a strainer. This step is important to avoid sogginess later on when roasting.

Step 4: Quickly transfer the sprouts to an ice bath for 30 seconds to stop the cooking process. This shocking step helps keep them vibrant and tender inside.

Step 5: Remove the sprouts from the ice bath and pat them dry gently with paper towels to remove as much moisture as possible.

Step 6: Slice the Brussels sprouts in half lengthwise. Scatter them onto a rimmed baking tray that you’ve either sprayed with cooking spray or lined with parchment paper. Don’t toss out those loose leaves that fall off — they roast up extra crispy and are my personal favorite little bites!

Step 7: Drizzle and sprinkle the Brussels sprouts lightly and evenly with olive oil to help them roast up crispy and golden.

Step 8: Place the tray in the preheated oven and roast for about 25 minutes. Halfway through, give the sprouts a gentle toss or shake so they brown evenly and all sides get crisp.

Step 9: While the sprouts are roasting, melt the butter in a small pan or microwave.

Step 10: In a small bowl, whisk together the melted butter with chili powder, smoked paprika, chipotle chili powder, a pinch of salt, red pepper flakes, honey, and maple syrup until the sauce is smooth and richly combined.

Step 11: When the Brussels sprouts are deeply golden and crispy, remove the tray from the oven.

Step 12: Transfer the roasted Brussels sprouts to a large bowl. Drizzle the chili-spiced butter sauce over them and toss gently but thoroughly so every piece is coated in that delicious mixture.

Servings and Timing

This recipe makes about 2 generous servings, perfect for a cozy dinner for two or as a side dish to share with a small group. Prep time is quick—around 10 minutes to trim, blanch, and prepare the veggies. The roasting process takes about 25 minutes, so including prep, total time is roughly 35 minutes. There’s no resting time needed; the sprouts are best served immediately straight from the bowl while still warm and crisp.

How to Serve This Longhorn Steakhouse Crispy Roasted Brussels Sprouts with Chili-Spiced Butter Recipe

The image shows many bright green Brussels sprouts halved and spread out on a brown baking paper set on a white marbled surface. The sprouts have a fresh, shiny look with some outer dark green leaves loose around them. The cut sides of the sprouts reveal layers of light yellow and green inside. Small chunks of coarse white salt and drops of golden oil are sprinkled over the Brussels sprouts, adding texture and shine. The overall look is fresh and ready for cooking. photo taken with an iphone --ar 4:5 --v 7

Whenever I serve these Brussels sprouts, I love pairing them with something hearty and simple so their bright flavors truly shine. They’re fantastic alongside grilled steaks or roasted chicken, making them an ideal side for a classic dinner. I also enjoy serving them with mashed potatoes or creamy polenta to balance their spice and crispiness.

For a touch of elegance, sprinkle freshly chopped parsley or a little grated Parmesan cheese on top before serving. This lifts the dish visually and offers a lovely herbal or salty contrast to the chili-spiced butter. You can also present them in a rustic bowl or straight on a platter piled high with those crispy leaves artfully scattered around.

When it comes to beverages, I find these sprouts pair beautifully with a bold red wine like a Zinfandel or Malbec to complement the smoky chili flavors. If you prefer cocktails, a citrusy Margarita or a smoky mezcal-based drink enhances the spice nicely. Non-alcoholic drinkers can enjoy a sparkling water with a splash of lime to refresh the palate. This dish is also versatile enough for weeknight meals, cozy family dinners, or even festive holiday spreads.

Variations

I love experimenting with this Longhorn Steakhouse Crispy Roasted Brussels Sprouts with Chili-Spiced Butter Recipe because it’s so versatile. If you’re not a fan of heat, simply reduce or omit the red pepper flakes and chipotle powder, and you can still enjoy a flavorful buttery glaze with a milder smoky sweetness. You can swap the butter for a vegan alternative like coconut oil or vegan margarine to make it dairy-free and vegan-friendly, which works surprisingly well here.

If you want to change things up, try adding a squeeze of fresh lemon juice or a sprinkle of toasted nuts like almonds or pecans after tossing the sprouts in the chili-spiced butter. They add wonderful texture contrast and a fresh note. Alternatively, I’ve made this recipe on the stovetop by pan-searing halved Brussels sprouts in olive oil until crispy, then tossing them with the spiced butter for a quicker version.

Gluten-free friends will be glad to know this recipe is naturally gluten-free and can be safely enjoyed as is. You could also experiment by adding a dash of soy sauce or tamari to the butter to create an Asian-inspired twist that’s fantastic alongside rice or noodles.

Storage and Reheating

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. I recommend using a glass container with a tight lid to keep the sprouts fresh and prevent any fridge odors from seeping in. Properly stored leftovers will stay good for up to 3 days, though I always try to finish them sooner for the best texture.

Freezing

Freezing these roasted Brussels sprouts is possible but not my preferred method because the crispy texture can be compromised once thawed. If you choose to freeze, let the sprouts cool completely first. Then spread them on a baking sheet lined with parchment paper and freeze until firm. Transfer them to a freezer-safe bag or container for up to 2 months. To reheat, bake directly from frozen in a hot oven to revive some crispiness.

Reheating

The best way to reheat these sprouts is in the oven or a cast-iron skillet over medium heat. Avoid microwaving since it tends to make them soggy. Reheat at 350°F (175°C) for about 10 minutes, tossing halfway through to warm evenly and help the edges crisp back up. Adding a little fresh butter or oil during reheating can also rejuvenate the flavor and texture wonderfully.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts deliver the best texture and flavor, you can use frozen if that’s what you have. I recommend thawing and patting them dry thoroughly before cooking, and be aware the roasting time might be slightly less since they will be softer.

How spicy is this recipe?

This recipe has a moderate level of spice thanks to the combination of chili powder, chipotle chili powder, and red pepper flakes. If you’re sensitive to heat, you can reduce or omit the red pepper flakes and chipotle powder without losing the delicious flavor.

Can I make this recipe ahead of time?

You can prep the Brussels sprouts and even make the chili-spiced butter sauce ahead, but I recommend roasting and combining them just before serving to enjoy maximum crispiness and flavor.

Is this recipe suitable for vegans?

As written, the recipe uses butter, so it’s not vegan. However, you can easily substitute vegan butter or coconut oil in the chili-spiced butter for a delicious vegan alternative.

What can I serve alongside these Brussels sprouts?

They’re fantastic alongside roasted or grilled meats, mashed potatoes, creamy polenta, or even tossed through pasta. Their smoky, spicy flavor complements many proteins and starches beautifully.

Conclusion

If you’re looking to take your Brussels sprouts game to the next level, I can’t recommend the Longhorn Steakhouse Crispy Roasted Brussels Sprouts with Chili-Spiced Butter Recipe enough. It’s one of those dishes that turns skeptics into believers with its addictive crispy texture and bold, balanced flavors. Give it a try, and I promise these sprouts will become a staple in your kitchen just like they have in mine. Happy cooking!