Longhorn Steakhouse Crispy Brussels Sprouts (Copycat)

Crispy on the outside, tender in the middle, and tossed in a glaze that’s equal parts sweet and spicy — Longhorn Steakhouse Crispy Brussels Sprouts are the side dish that quietly steals the show. The good news is you don’t need a reservation to get them. With an air fryer and a handful of pantry ingredients, you can recreate that caramelized, restaurant-style crunch at home in under 30 minutes.

If you’ve ever pushed your entrée aside to finish the sprouts first, this copycat is for you. The high heat of the air fryer does the heavy lifting, charring the outer leaves while the centers stay soft, and a quick butter-and-honey glaze finishes them with the smoky-sweet bite Longhorn is known for.

Why this copycat works

• Genuinely crispy edges. Air frying at 400°F caramelizes the leaves the way deep frying does at the restaurant — without the oil bath.
• Sweet-and-spicy glaze. Butter, honey, maple syrup, smoked paprika, and red pepper flakes hit every note: rich, sweet, smoky, and just spicy enough.
• Fast and mostly hands-off. About 10 minutes of prep and 18 minutes in the basket.
• Easy to dial up or down. Make it sweeter, spicier, or more savory depending on who’s at the table.
• A side that goes with everything. It’s right at home next to steak, chicken, or seafood.

Longhorn Crispy Brussel Sprouts Ingredients

• Brussels sprouts: Trimmed and washed Brussels sprouts for crispy texture.
• Extra virgin olive oil: Provides healthy fats and enhances crispiness in roasting.
• Sea salt: Adds a pinch of flavor and enhances taste.
• Butter: Adds richness and depth to the Brussels sprouts.
• Chili powder: Adds mild heat and smoky flavor to the dish.
• Smoked paprika: Contributes a subtle smoky flavor to the sauce.
• Red pepper flakes: Gives the dish an extra spicy kick.
• Maple syrup: Adds sweetness and a touch of earthy flavor.
• Honey: Balances the heat with a hint of natural sweetness.

How to make Longhorn crispy Brussels sprouts in the air fryer

Step 1: Prep the sprouts. Trim the stem ends, peel off any loose or tough outer leaves, and cut each sprout in half through the core.

Step 2: Season. Toss the halved sprouts with olive oil and sea salt until evenly coated.

Step 3: Air fry. Preheat the air fryer to 400°F (200°C). Arrange the sprouts cut-side down in a single layer and cook for 15–18 minutes, shaking the basket halfway through, until deeply golden and crisp.

Step 4: Make the glaze. While they cook, whisk together the melted butter, chili powder, smoked paprika, sea salt, red pepper flakes, maple syrup, and honey.

Step 5: Toss and serve. Add the hot, crispy sprouts to the glaze and toss to coat. Serve right away while the edges are at their crunchiest.

No air fryer? Roast them at 425°F for 25–30 minutes on a sheet pan, stirring once, then toss in the glaze the same way.

Tips for the crispiest results

• Don’t crowd the basket. A single layer lets hot air circulate. Pile them up and they steam instead of crisp — cook in batches if you need to.
• Cut-side down. Maximizing contact with the basket gives you that flat, caramelized face.
• Pat them dry. Excess moisture is the enemy of crisp. Dry the sprouts well after washing.
• Glaze at the end. Tossing in the sauce before cooking burns the sugars; adding it after keeps the edges crunchy and the glaze glossy.
• Serve immediately. Like restaurant fries, these are best in the first few minutes off the heat.

Easy variations

• Sweeter: Bump up the honey and maple syrup for a more candied finish.
• Spicier: Add extra red pepper flakes, or swap in Calabrian chili for a slow-building heat.
• Savory: Skip the sweeteners and stir a little garlic and onion powder into the butter instead.

What to serve with them

These sprouts were built to sit next to a steakhouse main. They’re a natural match for a juicy air fryer T-bone steak, and they round out a steakhouse spread beautifully alongside copycat Longhorn parmesan chicken or a bowl of Longhorn-style French onion soup.

For a heartier plate, pair them with creamy air fryer mashed potatoes and buttery potato rolls, or lean into comfort food with copycat KFC mac and cheese. Seafood fans can plate them next to air fryer peach salmon, and if you want to keep the meal on the lighter side, a crisp spinach and strawberry salad balances out the richness. They even hold their own next to copycat Longhorn broccoli for a double-veggie side.

Storing and reheating

Store leftovers in an airtight container in the fridge for 2–3 days; spread them out rather than stacking to help them keep some texture. To freeze, freeze the cooked sprouts in a single layer until solid, then transfer to a freezer bag for up to 2 months. The best way to bring back the crunch is the air fryer — reheat at 350°F for 5–6 minutes until hot and crisp again.

Frequently asked questions

What makes Longhorn’s Brussels sprouts so crispy? High, dry heat. Roasting or air frying at 400°F caramelizes the outer leaves, and a light coat of oil before cooking helps them crisp instead of steam.

Can I make these without an air fryer? Yes. Roast at 425°F for 25–30 minutes, stirring once, until golden and crisp, then toss in the glaze.

What seasoning gives them that steakhouse flavor? A blend of butter, smoked paprika, chili powder, sea salt, and red pepper flakes, balanced with honey and maple syrup for the sweet-smoky finish.

Can I make them less spicy? Absolutely — reduce or leave out the chili powder and red pepper flakes for a milder, family-friendly version.

Can I use frozen Brussels sprouts? Fresh sprouts crisp best. If you only have frozen, thaw and pat them very dry first to cook off the extra moisture.

More Copycat Longhorn Steakhouse Recipes

• Longhorn French Onion Soup Recipe
• Longhorn Spicy Chicken Bites Recipe
• Air Fryer Longhorn Parmesan Chicken

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