Dinner

Longhorn Steakhouse Spicy Roasted Brussels Sprouts with Honey-Maple Glaze Recipe

Bymia larkspur February 3, 2026February 3, 2026

Introduction

This recipe brings the bold flavors of Longhorn Steakhouse right to your kitchen with crispy, roasted Brussels sprouts coated in a smoky, spicy, and slightly sweet sauce. It’s a perfect side dish that delivers both crunch and a kick of flavor.

A brown bowl filled with multiple layers of roasted Brussels sprouts cut in halves, showing a mix of crispy browned outer leaves in dark golden to deep brown colors, with tender light yellowish-green inner layers, piled high. The Brussels sprouts have a textured, slightly charred look with shiny caramelized spots and varied sizes, creating a rich, hearty appearance. The bowl is placed on a white marbled surface with a dark cloth and another small brown bowl in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, melted
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon chipotle powder
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
2 teaspoons honey
1 teaspoon maple syrup

Instructions

Step 1: Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set aside.
Step 2: In a large bowl, toss the Brussels sprouts with olive oil until they are evenly coated. Spread them out in a single layer on the prepared baking sheet with the cut side down.
Step 3: Roast the Brussels sprouts for 10 minutes, then carefully flip them over. Continue roasting for another 10 to 15 minutes, until they are golden brown and crispy on the edges.
Step 4: While the sprouts roast, whisk together the melted butter, chili powder, paprika, chipotle powder, kosher salt, red pepper flakes, honey, and maple syrup in a small bowl to make the sauce.
Step 5: When the Brussels sprouts are done, immediately toss them in the sauce while still hot to coat thoroughly.
Step 6: Serve warm and enjoy this flavorful side dish fresh from the oven.

Tips & Variations

For extra crispiness, make sure the Brussels sprouts are dry before tossing with oil and avoid overcrowding the baking sheet.
Adjust the amount of red pepper flakes and chipotle powder to control the heat level to your preference.
Try adding a squeeze of fresh lemon juice after tossing to brighten the flavor.
If you prefer a vegan version, substitute the butter with vegan margarine or additional olive oil and use pure maple syrup only.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to help maintain crispiness, as microwaving may cause the sprouts to become soggy.

How to Serve

Roasted Brussels sprouts fill the entire frame, showing a mix of dark brown, golden, and green colors with crispy and slightly charred textures on their outer leaves. In the center, a spoon is positioned above the sprouts, dripping a thick, glossy, dark reddish-brown sauce onto one of the Brussels sprouts, adding a shiny coating. The background is a white marbled texture that contrasts with the rich tones of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are best for roasting to achieve a crispy texture. Frozen sprouts tend to release more moisture and may not crisp up as well, but you can try roasting them after thoroughly thawing and drying.

How do I know when the Brussels sprouts are done roasting?

They should be golden brown with crispy edges and tender inside. You can test doneness by inserting a fork; the sprouts should be easily pierced but still firm enough to hold their shape.