The Longhorn Steakhouse serves the most incredible crispy brussels sprouts; in fact, the brussels sprouts served at that restaurant are very possibly the greatest I’ve ever tasted.
If you’re one of the many individuals who don’t like brussels sprouts at all, I realize this may seem strange, but I promise you, once you try them prepared in this manner, you’ll want to include them on your table on a more frequent basis.
Because of their incredible crunch and the fact that they have been coated in a sauce that is both sweet and spicy, you will want to eat these Brussels sprouts with everything on your plate.
What Can You Expect to Find Inside Longhorn Brussels Sprouts?
Although I have purchased them a great number of times, I have never been able to discern each individual taste. After doing an internet search through all available channels and social networks, I came across an individual who claimed to have obtained a recipe from a chef at Longhorn!
It is said that the key to their success is a spice mixture known as the Calabrian chili blend. The taste is determined by a few additional components that are added to this spice mixture before it is blended together.
I picked up a tinge of sweetness, smoked paprika, and garlic powder from the original recipe. There was also a sense of sweetness. So, here are the components that go into making my mix!
I would estimate that I got it right around 90 percent of the time, but the crunchiness of the brussels sprouts is the most crucial aspect.
The following are the components that go into making a handmade Calabrian chilli blend:
- 3 tablespoons of chilli powder from Calabria
- 3 tbsp sugar 1 tbsp salt
- 3 tsp smoked or sweet paprika
- a half teaspoon of garlic powder
- A healthy dash of crushed red pepper flakes
Mix all of these ingredients together in a bowl and then use them any way you choose. When not in use, keep the spice mixture in a container that can seal tightly and put it in a cold, dry area.
How to Get the Crispiness Out of Brussels Sprouts
Making Brussels sprouts in a crispy manner is a fairly simple process. A vegetable that is similar to cabbage but much smaller in size is called a Brussels sprout.
Regardless of their size, you will prepare them in the same manner as you would any other cabbage by first trimming them, washing them, removing any yellow leaves, and blanching them for around four to five minutes.
After they have been blanched, drain the water off of them and then toss them with the spice mixture. At this stage, you have the option of either deep frying them, pan frying them, baking them in the oven, or using an air fryer to prepare them.
No matter whatever approach you use, the final result will be Brussels sprouts that have a delightfully crispy texture.
If you have ever created crispy potatoes, then you already know how to make other vegetables crispy as well – the key is to give them a bath in boiling water before subjecting them to other forms of heat.
To get a crispy texture with brussels sprouts (or any other vegetable), follow these steps:
- Bring the temperature of your oven or air fryer up to 400 degrees. If you are going to be frying in oil, get the oil nice and hot.
- Bring a big saucepan filled with water to a rolling boil. Turn down the heat, sprinkle with salt, and then add Brussels sprouts that have been cut and washed.
- After giving the Brussels sprouts a four-minute bath in boiling water, remove them from the water, and immediately place them in a bowl filled with cold water to stop the cooking process. Repeat the process of draining the Brussels sprouts.
- Leave your Brussels sprouts in their current size if they are on the smaller side. To prepare bigger Brussels sprouts, cut them in half lengthwise.
- Place the Brussels sprouts on a baking sheet and sprinkle them with olive oil. Add some salt and pepper to taste, and then bake the Brussels sprouts. Toast the Brussels sprouts in the oven for twenty-five minutes.
- In the meanwhile, in a separate dish, mix the melted butter with the honey and the Calabrian chili blend.
- Pour the butter-spice mixture over the Brussels sprouts after they have been baked, fried, or air-fried, and then toss them to coat them in the mixture.
- Prepare according to taste. Enjoy!
What Are the Benefits of Blanching?
Because Brussels sprouts are such hardy tiny creatures, it may be a bit of a challenge to get them fully cooked on the inside without scorching them.
Because of this, blanching will make the center nice and soft, which means that if they are baked, fried, or air-fried, they will come out precisely how you want them to – properly cooked Brussels sprouts with a crispy finish.
If your Brussels sprouts did not get crispy when roasting, it is likely because you did not roast them at the appropriate temperature. The problem is that each oven is unique; yours and mine can be quite different from one another.
If for some reason your Brussels sprouts are still not crispy after you have followed these directions, then increase the temperature of your oven by 25 to 50 degrees Fahrenheit and move the Brussels sprouts closer to the heating source for 5 to 10 additional minutes.
Brussels Sprouts with Longhorns (Copycat)
Time required for preparation: 5 minutes
Cooking time: 30 minutes
1 pound Brussels sprouts
4 tbsp butter
To taste: salt; 14 teaspoon sugar; 2 12 tablespoons honey
1 tablespoon of handmade Calabrian chilli powder for the rub (recipe above)
1 tablespoonful of olive oil.
- Preheat the oven to 400 degrees Fahrenheit. A baking sheet should be prepared with parchment paper. Prepare the Brussels sprouts by washing, trimming, and removing any leaves that are yellow.
- Start a pot of salted water on the stove and bring it to a boil. After adding the Brussels sprouts, lower the heat to a simmer and cook for another four minutes.
- After draining the Brussels sprouts, re-soak them in cold water for a few minutes and then drain them again.
- I completed this stage in advance by giving myself an extra day, and you may do the same thing. Simply place the Brussels sprouts in the refrigerator until you are ready to prepare them for cooking.
- Arrange the Brussels sprouts in a single layer on a baking sheet; if they are on the smaller side, leave them whole; if they are on the bigger side, chop them in half.
- After adding a drizzle of olive oil and seasoning it with salt and pepper, roast the Brussels sprouts in the oven for 20 to 25 minutes.
- While you wait, in a modest saucepan, melt the butter over a heat setting the medium. To complete the preparation of your sauce, combine the sugar, honey, and handmade Calabrian spice rub.
- Take the Brussels sprouts out of the oven when they have reached the desired level of crispiness. After that, drizzle the sauce all over them.
- Give the Brussels sprouts a little toss in the sauce to coat them, and then serve them warm. Enjoy!