Introduction

These Longhorn Copycat Brussels Sprouts offer a perfect balance of sweet, spicy, and smoky flavors that will delight your taste buds. Crispy air-fried sprouts coated in a rich, thick glaze make for an irresistible side dish or snack.

This close-up image shows a baking tray lined with parchment paper filled with roasted Brussels sprouts. The Brussels sprouts are cut in halves and quarters, displaying a mix of golden brown, dark caramelized edges, and fresh green colors. Some leaves are separated and roasted to a crisp dark brown. A large silver spoon filled with a glistening red-orange sauce with visible bits of chili or pepper rests on the tray near the bottom left, with some sauce dripping onto the sprouts. The lighting highlights the shiny, slightly sticky texture of the sauce and the roasted vegetables. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Brussels sprouts (halved)
1/2 cup brown sugar
1/2 cup water
1/4 cup honey
1 1/2 tablespoons Calabrian chili paste
1 teaspoon smoked paprika
4 cloves garlic (minced)
Salt (to taste)

Instructions

Step 1: In a mixing bowl, spray the Brussels sprouts with cooking spray and season them with salt to taste.
Step 2: Transfer the seasoned sprouts to an air fryer basket and cook at 375°F for 10-12 minutes until crispy and tender.
Step 3: While the sprouts are cooking, prepare the glaze. Combine brown sugar, water, honey, Calabrian chili paste, smoked paprika, and minced garlic in a saucepan over medium-low heat. Stir constantly until the water mostly evaporates and the glaze thickens enough to coat a spoon and hold a line when drawn through.
Step 4: When the sprouts are done, transfer them to a serving dish. Spoon the glaze over the sprouts or toss them together in a bowl with the glaze before serving.

Tips & Variations

For a milder heat, reduce the amount of Calabrian chili paste or substitute with a milder chili sauce.
If you don’t have an air fryer, roast the Brussels sprouts in a 400°F oven for 20-25 minutes, turning halfway through.
Add a splash of apple cider vinegar to the glaze for extra tanginess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to retain crispness. Avoid microwaving as it may soften the sprouts too much.

How to Serve

The image shows roasted Brussels sprouts on a white tray lined with parchment paper, each sprout cut in halves or quarters. The outer leaves are charred with dark brown and black patches while the inner layers are golden-brown and light green with a slightly crispy texture. A spoon with a golden handle holds a shiny, red-orange glaze with visible chili flakes, drizzled unevenly over the Brussels sprouts and the tray. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an air fryer?

Yes, you can roast the Brussels sprouts in a preheated 400°F oven for about 20-25 minutes, flipping halfway until they are crispy and cooked through.

Is Calabrian chili paste very spicy?

Calabrian chili paste has a moderate heat with smoky and fruity notes. If you prefer less spice, you can reduce the amount or substitute with a milder chili sauce.

Longhorn Copycat Glazed Brussels Sprouts Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

This Longhorn Copycat Brussel Sprouts recipe features crispy air-fried Brussels sprouts coated in a sweet, spicy, and smoky glaze made from brown sugar, honey, Calabrian chili paste, smoked paprika, and garlic. A perfect side dish that combines vibrant flavors with a delightful texture, replicating the beloved appetizer from Longhorn Steakhouse.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 2 servings 1x
Category: Side Dish
Method: Air Frying
Cuisine: American

Ingredients

Scale

Brussel Sprouts

2 cups Brussels sprouts, halved
Salt, to taste
Cooking spray

Glaze

1/2 cup brown sugar
1/2 cup water
1/4 cup honey
1 1/2 tbsp Calabrian chili paste
1 tsp smoked paprika
4 cloves garlic, minced

Instructions

Prepare and season Brussels sprouts: In a mixing bowl, spray the halved Brussels sprouts with cooking spray and sprinkle with salt to taste, ensuring even seasoning and a light coating for crisping.
Air fry the sprouts: Place the seasoned Brussels sprouts in the air fryer basket and cook at 375°F for 10-12 minutes, until they are tender inside and crispy on the outside.
Make the glaze: While the sprouts cook, combine brown sugar, water, honey, Calabrian chili paste, smoked paprika, and minced garlic in a saucepan over medium-low heat. Stir constantly until the water mostly evaporates and the glaze thickens enough to coat a spoon and hold a line drawn through it.
Combine and serve: Once the sprouts finish cooking, transfer them to a serving dish. Spoon the thickened glaze over them or alternatively toss the sprouts in the glaze in a bowl before serving to evenly coat.

Notes

Halving the Brussels sprouts ensures quicker and even cooking, helping them crisp up nicely.
Adjust the amount of Calabrian chili paste to control the spiciness of the glaze.
Use cooking spray to reduce oil usage while achieving crispiness in the air fryer.
The glaze should be thick but pourable; reduce longer if it’s too runny.
Serve immediately for the best texture versus letting glazed sprouts sit too long and become soggy.

Keywords: Longhorn Copycat, Brussels sprouts recipe, Air fryer Brussels sprouts, Sweet and spicy glaze, Side dish