longhorn brussel sprout recipe
Whip up a batch of irresistible longhorn brussel sprout recipe and treat your taste buds to a cheesy, crunchy side dish delight.
Ingredients
For the Brussels Sprouts:
- 2 lbs Brussels sprouts trimmed and halved
- ½ cup butter melted
- 1-2 tbsp olive oil
- 1 tbsp table salt
- ½ tsp chili powder or Calabrian chili powder
- ½ tsp smoked paprika
- ½ tsp chipotle chili powder
- ½ tsp coarse sea salt
- 1 tsp maple syrup or honey
For the Sweet & Spicy Sauce:
- ½ cup brown sugar
- ¼ cup honey
- 1½ tbsp Calabrian chili paste
- 1 tsp smoked paprika
- 4 cloves garlic minced
- ½ cup water
Optional Add-Ins:
- Balsamic glaze
- Parmesan cheese
- Bacon
- Lemon and garlic
- Pecans and cranberries
- Sesame and soy sauce
Instructions
Blanching:
- Boil a large pot of water.
- Add 2 lbs of Brussels sprouts and cook for 4 minutes.
- Transfer to an ice bath to cool.
- Drain and dry thoroughly.
Preparing for Roasting:
- Preheat oven to 400°F (200°C).
- Cut Brussels sprouts in half and place on a baking sheet lined with parchment paper.
- Drizzle with olive oil, melted butter, and season with salt, chili powder, smoked paprika, chipotle chili powder, and coarse sea salt.
- Roast for 15-20 minutes, turning halfway through, until golden and crispy.
- For extra crispiness, use the broiler for a few minutes if needed.
Making the Sweet & Spicy Sauce:
- In a saucepan, combine brown sugar, honey, Calabrian chili paste, smoked paprika, minced garlic, and water.
- Cook over low heat, stirring frequently, until thickened and most of the water evaporates.
- Let the sauce cool and store in the fridge if making ahead.
Combining and Serving:
- Toss roasted Brussels sprouts with the sweet and spicy sauce.
- Optional: Garnish with additional toppings such as balsamic glaze, Parmesan cheese, or bacon.