1. How to get crispy Brussels sprouts?

The secret to ultra-crispy Brussels sprouts is high heat, proper drying, and spacing : Roast at 400°F (200°C) or higher for deep caramelization. Pat them dry after blanching to remove excess moisture. Roast, cut-side down for extra crispiness. Avoid overcrowding the pan —use a large baking sheet to allow even browning.

2. Why won’t my Brussels sprouts get crispy?

If your sprouts turn out soggy, it’s likely due to: Too much moisture —make sure they’re completely dry before roasting. Not enough heat —use a hot oven (at least 400°F/200°C) . Overcrowding —spread them out in a single layer so they roast instead of steaming.

3. Are crispy Brussels sprouts healthy?

Yes! Brussels sprouts are packed with fiber, vitamins (C & K), and antioxidants . Roasting them with a little olive oil or butter keeps them flavorful while still being nutritious.

4. Why do you soak Brussels sprouts before cooking?

Soaking or blanching Brussels sprouts before roasting helps to: Reduce bitterness. Soften the tough core for even cooking. Lock in a bright green color.

5. How does Gordon Ramsay cook Brussels sprouts?

Gordon Ramsay blanches Brussels sprouts first, then pan-fries them with butter, garlic, and pancetta for extra crispiness and rich flavor.

6. What’s the best seasoning for Brussels sprouts?

The best seasoning mix includes: Salt & Pepper – Enhances natural flavor. Smoked Paprika & Chili Powder – Adds depth and a smoky kick. Garlic Powder & Parmesan – For an umami-rich finish.

LongHorn Steakhouse Crispy Brussels Sprouts

Description

Perfectly roasted Brussels sprouts tossed in a sweet and spicy glaze, just like LongHorn Steakhouse!

Ingredients

Scale

1 lb fresh Brussels sprouts
2 tbsp olive oil
1 tsp sea salt
2 tbsp butter (melted)
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp sea salt
1 tsp red pepper flakes (optional)
1 tsp maple syrup
1 tsp honey

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly grease it.
Trim Brussels sprouts, remove wilted leaves, and cut in half.
Blanch in boiling salted water for 5-7 minutes, then transfer to an ice bath.
Pat dry, toss with olive oil and salt, and roast for 20-25 minutes, flipping halfway.
Mix melted butter, chili powder, smoked paprika, red pepper flakes, honey, and maple syrup.
Toss roasted Brussels sprouts in the glaze and serve hot.

Notes

For extra crispiness, return Brussels sprouts to the oven for 5 more minutes after tossing in the glaze.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 180
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 3g
Cholesterol: 15mg

Keywords: Brussels sprouts, crispy, steakhouse, LongHorn, roasted, sweet and spicy