The Texas TwoStep Crispy Brussels Sprouts with Bacon Balsamic Glaze

Copycat Longhorn Sprouts

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Preparation time:15 Mins

Cooking time:30 Mins

Servings:4 servings

Ingredients:

• 5 lbs Brussels Sprouts, trimmed and halved vertically
• 6 oz Smoked Bacon, diced into lardons
• 2 tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 1/2 cup Balsamic Vinegar
• 1 tablespoon Packed Brown Sugar
• 1/2 teaspoon Garlic Powder (Optional)

Instructions:

• Preheat oven to 425°F (220°C).
• Cook the diced bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon, reserving the rendered fat in the pan.
• In a bowl, toss the halved Brussels sprouts with the reserved bacon fat, olive oil, salt, and pepper until evenly coated.
• Spread the seasoned sprouts in a single layer on a large, rimmed baking sheet. Roast for 20 minutes.
• Flip the sprouts and continue roasting for another 5–10 minutes until they are deeply browned and caramelized.
• While sprouts roast, make the glaze: Combine balsamic vinegar and brown sugar in a small saucepan. Bring to a simmer over medium heat, then reduce heat and gently bubble for 5–8 minutes until the mixture thickens enough to coat the back of a spoon. Stir in garlic powder if using.
• Place the hot, roasted sprouts into a large serving bowl. Pour the balsamic glaze over the top and immediately toss with the reserved crispy bacon pieces. Serve piping hot.

Nutrition Facts

Calories:1136 kcal

Protein:10.9 g

Fat:33.6 g

Carbs:67.2 g

Fiber:10.7 g

Sugar:0.0 g

Sodium:606 mg

Recipe Info

Category:Side Dish

Cuisine:American

Capturing the Smoke: Why This Copycat Works

There’s a reason the side dishes at premier steakhouses often become legendary in their own right. It’s not just about the primary cut of meat; it’s about the flawless execution of the supporting cast. The renowned Longhorn Brussel Sprouts perfectly encapsulate this philosophy. They manage to be simultaneously hearty, smoky, slightly sweet, and utterly savory. Many home cooks attempt them, often ending up with watery, undercooked sprouts that miss that coveted steakhouse char. Our mission today is to deconstruct the alchemy that transforms humble cruciferous vegetables into caramelized perfection. This Copycat Longhorn Brussel Sprouts recipe focuses intently on high heat and rendering flavorful fats to achieve that deep, satisfying crust that defines the authentic experience. We are aiming for robust texture and immense flavor depth, ensuring this instantly becomes your go-to Brussel Sprout Side Dish for any occasion.

Beyond Basic Roasting: Mastering the Longhorn Brussel Sprouts Technique

Traditional roasting can be too timid for the robust flavor profile we seek here. Achieving the specific tenderness and deep brown edges associated with the Longhorn Brussel Sprouts Recipe requires a multi-stage approach that leverages the power of rendered bacon fat and intense, direct heat. This method intentionally deviates from the standard practice of simply tossing everything with olive oil and shoving it in the oven.

The Secret to Steakhouse-Quality Char and Crisp

The foundational step in this Roasted Sprouts Recipe involves integrating bacon fat directly into the vegetable coating. Bacon, diced into small lardons, is cooked until perfectly crisp, releasing its smoky, salty essence into the rendered drippings. These drippings, far superior to plain oil for high-heat cooking, are then used to toss the halved sprouts. This fat not only promotes exceptional heat transfer—leading to Crispy Brussel Sprouts —but also infuses an irreplaceable smoky background note that mimics the wood-fired flavor often associated with steakhouse environments.

Why We’re Ditching the Oven for Maximum Flavor

While the oven handles the bulk of the cooking time, the initial flavor infusion happens on the stovetop. We begin by rendering the bacon in a heavy skillet, usually cast iron, before draining the sprouts onto a baking sheet. This initial rendering is crucial because it pre-seasons the fat that coats the sprouts. Unlike merely adding olive oil, using the bacon fat ensures every surface of the sprout gets a head start in absorbing that savory, smoky element before the roasting even begins.

Meet Your New Favorite Side Dish (A Culinary Deep Dive)

Our resulting dish is far more complex than a simple vegetable preparation. By combining the smoky, fatty base with a sharp, tangy balsamic glaze and tossing it all back together with the salty, crisp bacon shards, we create a symphony of textures and tastes. The result is what many consider the pinnacle of vegetable cookery—deeply Caramelized Brussel Sprouts that balance savory, sweet, and acidic notes perfectly. This is the blueprint for making your own incredible Longhorn Steakhouse Brussel Sprouts .

The Essential Arsenal: Sourcing Your Sprouts and Savory Components

To execute this high-flavor profile successfully, the quality and preparation of the core ingredients matter immensely. A stellar Brussel Sprout Side Dish starts long before the oven is turned on.

Selecting Peak Produce: Choosing Sprouts That Promise Crispiness

When selecting your 1.5 lbs of sprouts, look for heads that are firm, tightly packed, and vibrant green—avoiding any yellowing or excessive wilting. Smaller sprouts tend to cook more evenly and achieve a better internal texture without becoming mealy. Remember the goal: we want them tender inside and exceptionally crispy outside. Always trim the tough stem end and remove any loose, discolored outer leaves before slicing them cleanly in half vertically. This halved presentation is essential for maximizing surface contact with the hot pan and maximizing char.

The Bacon-Balsamic Duo: Achieving That Signature Tangy Depth

The glaze is the counterpoint to the savory bacon fat. We require ½ cup of quality balsamic vinegar and 1 tablespoon of packed brown sugar. When simmered, the vinegar’s natural acidity concentrates, while the sugar provides the necessary stickiness and sweetness to balance the bitterness sometimes present in roasted sprouts. For an added savory depth characteristic of this dish, we optionally incorporate ½ teaspoon of garlic powder directly into this reduction.

Essential Kitchen Gear for Perfect Execution

For this specific Longhorn Brussel Sprouts Recipe , you absolutely need a large, rimmed baking sheet. Crowding the pan is the cardinal sin of roasting, as it traps steam and guarantees mushy results instead of the desired crispness. You’ll also need a large skillet, preferably cast iron, for rendering the bacon fat, and a small saucepan dedicated solely to reducing the glaze.

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The Two-Part Transformation: Prepping for Perfection

With our ingredients gathered, the next phase focuses on the initial flavor infusion before the high-heat cooking phase commences. The prep work focuses on leveraging bacon fat for seasoning. First, dice 6 oz of smoked bacon into small lardons. Cook these gently in your large skillet over medium heat until they are beautifully browned and fully crisp. Using a slotted spoon, remove the bacon pieces, setting them aside on a paper towel to drain; ensure you keep all that precious rendered fat in the pan! Next, take your 1.5 lbs of halved and trimmed sprouts and place them in a mixing bowl. Add 2 tablespoons of olive oil (to supplement the rendered fat if needed) along with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Toss thoroughly to coat every surface. If you have rendered a significant amount of fat from the bacon—aim for about 2 tablespoons—use that in place of some of the olive oil for maximum flavor impact.

Achieving Maximum Crisp: Frying and Finishing Touches

This final phase moves quickly, requiring your attention as the sprouts rapidly transition from roasted to perfectly charred.

Step 1: The Initial High-Heat Sear (Not Quite Frying)

Preheat your oven to a robust 425° F ( 220° C). Spread the seasoned sprouts in a single, uncrowded layer on your prepared baking sheet. Place them into the hot oven and roast for 20 minutes. At this point, they should be starting to soften and show initial signs of browning. Remove the pan, carefully flip each sprout to expose the other side to the direct heat, and return them to the oven for another 5 to 10 minutes, until they achieve that deep mahogany coloring indicative of truly Caramelized Brussel Sprouts .

Crafting the Sweet and Smoky Reduction Glaze

While the sprouts are finishing their roasting cycle, turn your attention to the glaze. In a small saucepan, combine the ½ cup of balsamic vinegar and the tablespoon of packed brown sugar. Bring this mixture to a gentle simmer over medium heat. Allow it to bubble steadily, stirring occasionally, for about 5 to 8 minutes. You are looking for the liquid to reduce by about a third and become syrupy enough to lightly coat the back of a spoon. Once it reaches this consistency, remove it from the heat immediately and stir in the optional ½ teaspoon of garlic powder.

Tossing and Serving: The Final Assembly of Longhorn Brussel Sprouts

The moment of truth arrives when the sprouts are perfectly roasted. Transfer the piping hot vegetables back into your large skillet (or a clean mixing bowl). Drizzle the warm balsamic reduction generously over the sprouts, and then immediately sprinkle the reserved crispy bacon pieces over the top. Toss everything together quickly but gently to ensure the glaze evenly coats the Crispy Brussel Sprouts and binds them with the smoky bacon. Serve this magnificent Longhorn Brussel Sprouts Recipe immediately while they are still hot and crackling.

Troubleshooting: Preventing Soggy Sprouts Mid-Cook

If halfway through roasting you notice your sprouts are looking dull or wet, it’s a sign of overcrowding or insufficient heat. Immediately remove the pan and spread the sprouts out further onto the baking sheet, ensuring space between each piece. If you can, briefly turn the oven temperature up 25 degrees for the final 5 minutes to force out any remaining moisture and encourage the final crisping stage.

Customizing Your Steakhouse Side: Variations and Substitutions

While the classic combination of bacon and balsamic is unbeatable for achieving that Copycat Longhorn Brussel Sprouts flavor, flexibility is key in the home kitchen.

Air Fryer Alternatives for the Health-Conscious Cook

For a slightly faster and potentially lighter version, the Longhorn Brussel Sprouts Air Fryer method is superb. Render the bacon separately on the stovetop and reserve the fat. Toss the sprouts in that fat, salt, and pepper. Cook the sprouts in the air fryer basket in batches at 380° F ( 195° C) for about 12– 15 minutes, shaking the basket halfway through until they are deeply browned. Finish them with the same balsamic glaze and bacon bits.

Flavor Twists: Adding Heat or Herbs to the Classic Profile

To inject some excitement, consider adding a pinch of red pepper flakes to the balsamic reduction for a subtle warmth that cuts through the richness. Alternatively, stirring in 2 tablespoons of finely chopped fresh rosemary or thyme during the final toss can introduce a wonderful piney, herbaceous note that pairs beautifully with the smoke from the bacon.

Nutritional Snapshot of These Decadent Longhorn Brussel Sprouts

It is important to note that incorporating bacon fat and a sugary glaze moves this dish into the realm of an indulgent side. Expect approximately 280–320 calories per serving based on the included ingredients, with a higher fat content due to the essential bacon rendering step. However, the sprouts themselves contribute significant fiber and vitamins, making this a worthwhile, flavorful treat.

Proper Preservation: Keeping Leftovers Crispy for Up to Three Days

The biggest challenge with any crispy vegetable is reheating. Store any leftovers in an airtight container, but resist the urge to seal it tightly until the sprouts have cooled completely—trapped steam equals sogginess. To revive them, spread them thinly on a baking sheet and reheat at 375° F ( 190° C) for 5– 7 minutes, or place them in your air fryer for 3– 4 minutes. This quick blast of dry heat will restore much of the original crispness to your Longhorn Brussel Sprouts .