Description
Longhorn Brussels Sprouts offer a sweet, spicy, and crispy flavor combination that transforms Brussels sprouts into a delicious side dish. The perfect balance of smoky, sweet, and spicy, these sprouts are caramelized to perfection, making them a standout at any meal.
Ingredients
Scale
- 1½ pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- ¼ cup honey
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1½ tablespoons sriracha (adjust to taste for heat)
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 1½ teaspoons smoked paprika
- ½ teaspoon crushed red pepper flakes (optional, for extra heat)
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- Optional: Toasted sesame seeds
- Optional: Chopped green onions
Instructions
- Preheat the oven to 425°F (220°C) to ensure a crispy finish on the Brussels sprouts.
- Trim the ends of the Brussels sprouts and slice them in half. Toss them in a bowl with olive oil, salt, and black pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper or foil. Roast for 20–25 minutes, flipping halfway through. For extra crispiness, broil for an additional 2–3 minutes.
- While the Brussels sprouts are roasting, prepare the glaze. Melt the butter in a saucepan over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
- Stir in honey, brown sugar, soy sauce, sriracha, apple cider vinegar, smoked paprika, and crushed red pepper flakes. Simmer for 3–5 minutes, stirring occasionally, until the glaze thickens slightly.
- Once the Brussels sprouts are roasted, place them in a large bowl and pour the glaze over them. Toss gently to coat evenly.
- Transfer the glazed Brussels sprouts to a serving dish and garnish with toasted sesame seeds or chopped green onions, if desired. Serve immediately.
Notes
- For extra crispy sprouts, be sure not to overcrowd the pan.
- Adjust the level of heat in the glaze by modifying the sriracha and red pepper flakes to your liking.
- You can make the glaze ahead of time and store it in the fridge for up to a week.
- To reheat leftovers, use an oven or air fryer to maintain crispiness.
- For a vegan version, substitute butter with plant-based butter and honey with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 14g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg