Longhorn Steakhouse Crispy Brussel Sprouts Recipe – Each little green jewel is cooked carefully to keep its tenderness while giving it crisp, golden edges. Each bite is a harmonious mix of sweet and spicy flavors that makes you want more. The best part is you can make this delicious dish in less than 30 minutes.

Longhorn Steakhouse Crispy Brussel Sprouts Copycat Recipe

Longhorn Steakhouse’s famous Brussels Sprouts Recipe has become popular for all the right reasons! Even though perfectly cooked steaks are the main draw at this renowned steakhouse, the Longhorn Brussels Sprouts Recipe holds its own as a strong contender.

This delicious homemade copycat recipe has a tangy sauce with a hint of sweetness that you’ll want again and again. If you think Brussels sprouts are boring and soft, this crispy version will change your mind.

With this creative and tasty dish, I’ve won over many people who didn’t like Brussels sprouts. With its tasty mix of spicy, sweet, and crunchy ingredients, this recipe has become our family’s go-to choice for a delicious side dish or a fantastic appetizer, just like this Burgerville fried asparagus.

If you are looking for a new and refreshing way to serve Brussels sprouts, look no further! This easy-to-make, cheap recipe is a great addition to your dinner table and will make everyone’s taste buds happy. Find the best way to enjoy crispy Brussels sprouts with this great recipe from Longhorn Steakhouse.

For a supper that is guaranteed to impress, serve these Longhorn spicy chicken bites or Longhorns Parmesan-crusted chicken with your golden, crunchy Brussels sprouts. You’ll improve your cooking skills and make everyone happy.

Ingredients

Brussels Sprouts:

• 1 lb Brussels sprouts

• 2 Tbsp extra virgin olive oil

• 1 ¼ tsp sea salt

Sweet & Spicy Sauce:

• 2 ½ Tbsp melted butter

• ½ tsp chili powder

• ½ tsp smoked paprika

• ½ tsp sea salt

• 1 ¼ tsp red pepper flakes

• 1 ½ tsp maple syrup

• 1 tsp honey

Oven Method

1. Preheat Oven:
   Set oven to 400°F (200°C). High heat is key to crispiness.

2. Prep the Baking Sheet:
   Line a large baking sheet with foil and lightly grease with cooking spray or butter. (Avoid parchment paper—it traps steam.)

3. Parboil Brussels Sprouts:
   Bring a large pot of salted water to a boil. Trim stems and remove any damaged outer leaves from the Brussels sprouts.
   Boil for 5–7 minutes until just fork-tender. Drain and either let them cool for 5 minutes or shock in ice water for 30 seconds. Pat completely dry.

4. Season and Roast:
   Cut sprouts in half and toss with olive oil and salt. Spread them cut-side down on the prepared baking sheet.
   Roast for 20–25 minutes, flipping halfway, until golden and crispy on the edges.

5. Make the Sauce:
   In a small bowl, whisk together melted butter, chili powder, smoked paprika, sea salt, red pepper flakes, maple syrup, and honey.

6. Finish and Serve:
   Toss the hot roasted Brussels sprouts with the sauce until evenly coated. Serve immediately.

Air Fryer Method

1. Prep Brussels Sprouts:
   Trim stems, remove damaged leaves, and cut sprouts in half.

2. Season:
   Toss with olive oil and salt until coated.

3. Cook:
   Preheat air fryer to 380°F (193°C). Arrange sprouts in a single layer.
   Air fry for 15–20 minutes, shaking the basket halfway, until golden and crispy.

4. Sauce & Serve:
   Toss with the sweet and spicy sauce or serve it on the side for dipping.

💡 Tip: For extra crunch, roast or air-fry for an additional 2–3 minutes after tossing with the sauce.

If this delicious Longhorn Steakhouse Crispy Brussels Sprouts Recipe made your mouth water, feel free to pin the beautiful image below to your Pinterest board. And, let’s be honest, who doesn’t want to show off their newfound culinary skills with these crunchy green wonders?

Is this Brussel Sprout Recipe Truly Similar to the one at Longhorn Steakhouse?

I’d say that this version is approximately 99% akin to the original Longhorn Steakhouse dish. When I make copycat recipes, I strive for 100% accuracy, which can only be done through repeated trials/errors and adjustments – and I believe the brussel sprout rub I’ve developed for this recipe is spot-on. Of course, you can always experiment with the spices if you’d like.

But I can say with certainty that this is a worthy rival. The sprouts turn out crispy and irresistibly tasty!

Video Recipe

How to Store and Reheat Brussel Sprouts

Storage:

Refrigeration: You can keep any leftover Brussels sprouts in the fridge for up to 3 days in an airtight container or a jar with a lid.

Freezing: For longer storage, place the leftover sprouts in a freezer-friendly container and freeze them for up to 3 months. Prepare a new batch of this delicious sauce to add once they’re reheated.

Reheating:

Oven: The best way to reheat leftover crispy Brussels sprouts is to bake them at 350 degrees Fahrenheit for 4 to 5 minutes in a preheated oven.

Skillet or Pan: You can also quickly warm up the sprouts by tossing them in a hot skillet or pan.

Microwave: If you want to heat up the sprouts quickly, you can do so in the microwave for 1–2 minutes.

Who doesn’t love a sticky honey chicken dish that is easy to make, tastes great, and the whole family eats up? Imagine chunks of juicy chicken covered in a sweet and spicy honey glaze with the perfect amount of crispiness to make your taste buds happy. This sticky chicken has the ideal mix of flavors and textures that will impress anyone!

Sticky Honey Chicken

Are you in the mood for a dish that will make your mouth water and awaken your taste buds? Try our crispy and sticky honey chicken recipe, which is a tasty take on the classic dish from PF Changs.

In this recipe, we fry the chicken in a pan and add some ginger and a little bit of heat to make a flavorful honey sauce.  Pair it with steaming hot fried rice, freshly steamed or roasted vegetables, or flavorful stir fry, and you’re in for a treat.

With every bite, you’ll enjoy how crispy the chicken is and how rich the sauce tastes. It’s a dish you’ll want to lick off your plate.

Ingredients you’ll need

Chicken breasts: This dish’s main ingredient is chicken. Make sure to use chicken breasts that are boneless and skinless for the best results.

Honey: The sweetness of honey balances the salty and spicy flavors in the dish. It also gives the chicken a gorgeous sticky glaze.

Cornstarch: Using cornstarch is the secret to making the chicken’s coating crispy. It helps absorb moisture and gives a light, crunchy texture. Cornstarch is also used for the sauce in this recipe. 

Vegetable oil: Vegetable oil is used for pan-frying the chicken. Use vegetable oil with a high smoke point, making it great for high-temperature cooking.

Green onions: Green onions give the dish a bright, fresh flavor. They also add texture and color.

Chicken broth or water: Chicken broth can give the sauce a deeper flavor, especially if you make it yourself or buy a good-quality store-bought broth. But you can use water instead of chicken broth if you don’t have any on hand or if you want a milder sauce.

Soy sauce: Soy sauce gives the dish a rich, savory flavor profile. It also adds a little salty flavor.

Ginger: Ginger gives the dish a warm, spicy flavor. It is also slightly sweet, which goes well with the honey.

Sriracha: This sauce gives the dish a spicy kick to your chicken. Use it sparingly because a little bit goes a long way.

Garlic: Garlic gives the dish a strong, savory flavor. It also tastes a little bit sweet and nutty, which goes well with the honey.

How to make Sticky Honey Chicken

Step 1: First, season and coat your chicken in cornstarch to give it some flavor.

Step 2: The next step is to make the sauce that will make this dish taste fantastic. Just whisk together all the ingredients for the sauce until they are well mixed.

Step 3: Pan-fry the chicken until golden brown, then set it aside on a plate.

Step 4: Add the sauce mixture to the same pan and let it cook until it thickens to a nice, sticky consistency (it should take around 1 minute). Then, toss the chicken in the sauce until it is fully coated and ready to eat!

Honey Chicken Tips & Variations

Want to spice up your recipe for sticky honey chicken? Add a pinch of chili flakes or a little more sriracha for a spicy adventure for your taste buds. Get ready for a taste explosion!

Not into chicken breasts? Don’t fret! Turn your sticky honey sauce into an adaptable marinade and try it with cubed pork tenderloin or even boneless pork chops or turkey meatballs. We promise it will be delicious.

Want to add something special to your dish? Throw in some bell pepper, onion, or pineapple chunks to add color and sweetness. You’ll get a dish that’s full of flavor and has a tropical twist. Your taste buds will be dancing for joy.

Sticky Honey Chicken Recipe

With this Sticky Honey Chicken Recipe, you’ll want to lick your fingers and enjoy every bite. This sweet and savory dish is full of flavor and is a great blend of juicy chicken covered in a sticky glaze of honey, soy sauce, and spiciness.

Ingredients

• 1 ½ lbs of chicken breasts
• ½ tsp of salt
• ½ tsp of pepper
• 3 Tbsp of cornstarch
• 2 Tbsp of vegetable oil, or more if needed
• Green onions and sesame seed for garnish

For the Honey Sauce:

• 5 Tbsp of honey
• 2 Tbsp of chicken broth or water
• 2 Tbsp of soy sauce
• 2 tsp of ginger, finely grated
• 2 tsp of cornstarch
• 1 tsp of sriracha sauce, or to your liking
• 3 cloves of garlic, minced

Instructions

• Start by chopping the chicken breasts into bite-sized pieces. Salt and pepper the chicken pieces, then coat them in cornstarch.
• Next, make the sauce by mixing all the ingredients in a small bowl. Mix until everything is well-blended, then set it aside for later.
• Add oil to a large skillet and heat it on medium-high heat. When the oil is hot, add the chicken in small batches to ensure it cooks evenly.
• Cook the chicken for about 5–6 minutes or until there are no more pink parts. When the chicken is done, please put it in a bowl and set it aside.
• Pour the sauce into the skillet and let it cook for around one minute. Make sure to stir the sauce every so often so it doesn’t stick to the pan.
• Add the cooked chicken back to the pan and toss it with the sauce. Make sure every piece of chicken is covered in the sauce. Let the chicken cook for a minute or two until the sauce thickens and the chicken gets all the flavors.
• Add green onions and sesame seeds for decoration. Serve with fried rice or steamed or roasted veggies, and enjoy!

If you liked our recipe for Sticky Honey Chicken, pin the image below to your Pinterest board. Share the joy (and the stickiness) with your friends and followers in a snap! 🍯📌

Video Recipe

Beef Caldereta is a must-try dish if you want a meal with strong flavors and hearty ingredients. This tasty beef stew is a popular staple in Filipino cuisine and has earned a reputation for its rich taste and colorful ingredients.

Beef Caldereta is different from other stews because it is made with a unique combination of tomato sauce and liver spread (or liver pate), creating a rich and flavorful base. This is enhanced by adding vegetables like potatoes, carrots, green olives, and capsicum, which give the dish texture and nutrition.

Filipino Beef Caldereta

Beef Caldereta, also called Kaldereta, is a traditional Filipino dish that will take your taste buds on a flavorful trip. This hearty and tasty dish is a staple in Filipino cuisine. It is usually served at weddings, birthdays, and other special events.

While it is usually served with white rice, don’t be afraid to get creative and try it with other main dishes. And foodies who like to try new things can try Kaldereta made with goat meat or pork, called Kalderetang Kambing and Pork Kaldereta, respectively, to try out different flavors.

So why not make Beef Kaldereta at home and bring a taste of the Philippines to your family dinner? Your taste buds will love you for it!

Beef Caldereta Ingredients and Substitutions

Here are some juicy details about the ingredients and how they make this Filipino dish taste so good:

Beef: Selecting the appropriate cut of beef is the key to making a tasty Beef Caldereta. Search for lean beef with some fat and connective tissue that will stay moist even after being cooked for a long time. A few great choices are chuck beef, boneless beef shank, point-cut brisket, and bone-in short ribs. So go ahead and add some of these tasty cuts to your Caldereta.

Tomato sauce: The main ingredient here is 1 can of regular tomato sauce. If you don’t have any at hand, you can use half as much tomato puree mixed with water. Another option is tomato paste, but be aware that it’s thicker than sauce, so you’ll only need about a third of the amount and will need to add water to make up the rest. So get some tomato sauce and use it to flavor your Beef Caldereta.

Liver spread: Liver spread may sound like an unusual ingredient, but trust us: it’s what makes your Caldereta go from good to great. Liver spread is a canned mixture of beef, pork, chicken liver, and other parts and fillers. It gives your Caldereta a creamy texture and lots of flavors, making it truly unforgettable. Spread some liver love on your Beef Caldereta and watch it become the star of the dinner table. You can also use liver paté for this dish. 

Can I make Beef Caldereta in an Instant Pot?

You can definitely make Beef Caldereta in an instant pot. Not only is it possible, but it’s also a piece of cake. Just keep in mind that with all that steamy goodness locked in, you’ll need to reduce the amount of water called for in the recipe. But don’t worry, meat lovers, because the beef will release its own juices as it cooks to make up for it.

Beef Caldereta Recipe

Want a hearty, flavorful meal that will make you feel like you’re in the Philippines? Look no further than this Beef Caldereta recipe that will make your mouth water! This Filipino dish is a must-try for anyone who likes food. It has tender chunks of beef, a tasty tomato-based sauce, and veggies that smell great. So put on your apron and get ready to make a feast that will make your family and friends want more.

Ingredients

• 2 lbs chuck beef, cut into cubes

• 5–6 garlic cloves, chopped

• 1 medium red onion, diced

• 1 large potato, cut into cubes

• 1 carrot, cut into cubes

• 1 cup pitted green olives

• ½ red bell pepper, sliced

• ½ green bell pepper, sliced

• 4 Tbsp liver spread (or pâté)

• 3–4 Tbsp cooking oil

• 8 oz tomato sauce

• 4 Tbsp brandy

• 2 cups beef broth

• Salt and pepper, to taste

Instructions

1. Heat the Oil:
   Place a large, heavy-bottomed pot over medium heat. Add 3–4 tablespoons of cooking oil and let it get hot.

2. Sauté Aromatics:
   Toss in the chopped garlic and diced red onion. Cook for 2–3 minutes, stirring often, until the onion turns soft and translucent.

3. Brown the Beef:
   Add the cubed beef to the pot. Stir occasionally and cook until the meat is browned on all sides—about 5–7 minutes.

4. Add Brandy and Liver Spread:
   Pour in the brandy and add the liver spread. Stir well so the beef is coated and the liver spread melts into the mixture. Cook for 2 minutes.

5. Simmer with Sauce:
   Add the tomato sauce and beef broth. Stir to combine, scraping up any bits stuck to the bottom. Bring to a gentle simmer, then cover the pot and cook on low heat for 45 minutes to 1 hour, until the beef is tender.
   Tip: If the sauce starts to dry out, add a splash of water as needed.

6. Add Veggies and Olives:
   Stir in the potatoes, carrots, green olives, red bell pepper, and green bell pepper. Mix everything together, re-cover, and let it cook for another 8–10 minutes, or until the vegetables are just tender.

7. Season and Serve:
   Taste and season with salt and pepper as needed. Serve hot, ideally with steamed rice or crusty bread.

Video Recipe

Hi there, foodie! If you just had a taste of this Filipino culinary heaven, don’t keep it to yourself. Give your Pinterest board some delight by sharing the image below. And, while you’re at it, why not make your followers’ mouths water as well? Sharing is caring, after all! 🙂