Here's What Makes Longhorn Steakhouse's Brussels Sprouts So Delicious

A trip to a great steakhouse, whether it be the nearest Longhorn Steakhouse or your favorite local place, is simply not complete without a delicious side dish (or two, or five) to accompany your preferred cut of beef. A perfect side is among the most creative ways to elevate a steak dinner after all.

Among the best dishes at Longhorn Steakhouse is its crispy Brussels sprouts, an excellent side that's one of just three green vegetable-based sides at the chain, joining steamed broccoli and steamed asparagus. The Brussels sprouts add a bit of sweetness, savoriness, and smokiness, not to mention a touch of heat, to your meal. The secret to this side's wonderful, delicious flavor? After it's been cooked to crispy heaven, it's tossed in a smoky honey butter sauce that dribbles its way into all the leafy folds for bursts of flavor in every bite. Even better? It's easy to make at home.

The first step to making Longhorn Steakhouse's crispy Brussels sprouts is to decide how to cook the sprouts. The easiest method is to toss them in olive oil, either with or without your dry seasonings, and roast them in the oven. Alternatively, for an even crispier finished product, you can fry them in oil for a few minutes instead.

Once they're crispy, then you can add the seasonings (if you haven't already) and toss them in the honey butter. The exact seasonings aren't known for certain, but copycat recipes typically use a combination of chili powder and red pepper flakes for the heat, plus smoked paprika for the smoky flavor. Again, you can toss these spices with the sprouts and some oil to roast them, or you can add the spices to your honey butter sauce after they're cooked. 

There's one final secret ingredient to the honey butter sauce though, at least according to copycats: Maple syrup. It's one of many ways you can use maple syrup, adding another, slightly different kind of sweetness to the sauce. But this is your version of the smoky honey butter Brussels sprouts, so if you're not a maple fan, feel free to cut it. So long as you've got the honey, butter, and smoked paprika, you should be set.