This 15-minute copycat longhorn brussel sprouts recipe is packed with irrestible flavor. The brussel sprouts are tender yet still have a bite to them, loaded with sweet & spicy seasonings, and so delicious that you could eat them every day!
Boil a large pot of water. Season the water with salt.Peel any loose or discolored leaves from the brussel sprouts and remove the stems.
Quickly blanch the cleaned brussel sprouts for 2-3 minutes. Remove the sprouts and place them into a bowl. Cool for 5 minutes. Or ice bath quickly for 30 seconds. Lightly pat dry with paper towels
Slice the brussel sprouts in half and place them into a roasting tray. Toss them with olive oil.
Roast the brussel sprouts in the oven for 10-15 minutes or until golden brown and crispy.
In a small bowl combine melted butter, chili powder, paprika, chipotle seasoning, salt, red pepper flakes, honey and syrup and whisk with a fork.
Remove the tray from the oven and toss the sauce with the brussel sprouts.
Serve immediately.
Recipe Notes
Making the ice bathMake an ice bath to instantly cool the blanched Brussel sprouts. The water must be freezing for this to work so that they cool instantly, and it helps the sprouts to crisp up better.Blanching timeIf you're using the small fresh sprouts, you may need to blanch them for 1-2 minutes. Keep your eye on them and stab each Brussel sprout with a toothpick to test when they're ready. They should be soft on the outside and slightly firm in the middle.