If you love Longhorn Brussels sprouts, you'll love this easy-to-follow recipe that tastes just like the restaurant version. The savory and slightly sweet flavors are the perfect accompaniment to any meal.
Longhorn Steakhouse Brussels sprouts are perfect to serve with Blackened Shrimp & Grits or Longhorns Salmon, and Longhorn Rice Pilaf copycat recipes also!
Why you will love this recipe
You can make Longhorn Brussels sprouts at home with this easy copycat recipe. All you need is some basic pantry ingredients and a baking sheet to roast them on. This recipe is simple to follow, and just as delicious as the ones you would order at the restaurant also!
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Ingredients
Look for fresh Brussels sprouts that don't have shriveled outer leaves. If they do, peel those older leaves off when you wash them. This way they won't get over crisp or burn.
- Fresh Brussels sprouts (do not use frozen)
- Garlic cloves, slivered
- Onion, any color, in thin slices
- Olive oil
- Balsamic vinegar
- Salt & pepper to taste
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Replicate Longhorn Brussels Sprouts
This copycat recipe is super easy. You will want to line a baking pan with aluminum foil, it will make for an easy clean up. Pre heat your oven to 400 degrees F.
Wash & Season the Brussels Sprouts
- Wash the Brussels sprouts, peeling away old or wilted outer leaves. Trim the stems shorter. Sliver your garlic cloves and your onion. I use red onion for the pop of color.
- Add the olive oil, balsamic vinegar, salt, and pepper. Toss so the oil and seasonings coats the Brussels sprouts.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Roast in the Oven
- Spread the seasoned, olive oil coated Brussels sprouts onto the prepared baking sheet. Spread the Brussels sprouts and vegetables out evenly on the baking sheet.
- Roast at 400 degrees F for 25 minutes or until golden and crispy on the outside.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Season to Taste and Serve
- Remove from the oven, and using a spatula, transfer from the baking sheet to a serving bowl.
- Adjust seasoning with salt, pepper, or even garlic powder (if you want more garlic taste). Serve immediately.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve this delicious copycat version of Longhorn Brussels Sprouts with our Longhorn Rice Pilaf and Longhorns Salmon. You can have all three on the table at the same time!
This delicious, beautiful Brussels sprouts side dish is also perfect for Thanksgiving, Christmas, or any Holiday meal. It's fast and easy to prepare, with a major presentation impact.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Storage
Save any leftover Brussels sprouts in a covered container in your refrigerator for up to 4 days. These don't really freeze and reheat as good as when first made though.
Tips for Success
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Frequently asked questions
Fresh Brussels Sprouts roast up better because they have not been blanched like frozen Brussels sprouts. If you do use frozen, they will taste great, just not be quite as firm on the inside after roasting.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Longhorn Brussels Sprouts
Equipment
Ingredients
- 1 lb fresh brussels sprouts
- 4 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- ½ onion, thin sliced any color
- 4 cloves garlic slivered
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 400° F. Line a baking sheet with aluminum foil.
- Wash and trim the brussels sprouts of any withered leaves. Drain and place in a mixing bowl.1 lb fresh brussels sprouts
- Add the olive oil, balsamic vinegar, onion slices, garlic slivers, and season with salt and pepper. Toss to coat the brussels sprouts.4 tablespoon olive oil, 3 tablespoon balsamic vinegar, ½ onion, thin sliced, 4 cloves garlic, salt to taste, pepper to taste
- Spread the brussels sprouts out on the prepared baking tray. Place in the preheated oven and roast for 25 minutes.
- Remove from the oven and transfer to a serving bowl. Season and garnish with additional salt, pepper, garlic powder, paprika, and butter if desired. Serve immediately.
Nutrition
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