Steakhouse Showstopper Crispy Bacon HoneyGlazed Brussel Sprouts

Longhorn Copycat Sprouts

0.0 / 5 (0 Review)

Preparation time:15 Mins

Cooking time:30 Mins

Servings:4 servings

Ingredients:

• 6 oz diced thick-cut bacon (about 4-5 slices)
• 5 lbs fresh Brussel sprouts, trimmed and halved
• 2 Tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 Tbsp honey
• 1 Tbsp balsamic vinegar
• 1 tsp packed brown sugar

Instructions:

• Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper (optional).
• Cook the diced bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate; reserve the rendered bacon fat.
• In a large bowl, toss the halved Brussel sprouts with the reserved bacon fat, olive oil, salt, and pepper until evenly coated.
• Spread the seasoned sprouts in a single layer on the prepared baking sheet. Roast for 15 minutes.
• While sprouts roast, whisk together honey, balsamic vinegar, and brown sugar in a small bowl to create the glaze.
• Remove sprouts from the oven. Drizzle half of the glaze mixture over the sprouts and gently toss right on the pan. Return to the oven for another 10–12 minutes, or until tender and nicely caramelised.
• Remove from the oven. Drizzle with the remaining glaze and toss gently. Scatter the reserved crispy bacon bits over the top before serving immediately.

Nutrition Facts

Calories:1294 kcal

Protein:3.9 g

Fat:26.1 g

Carbs:68.3 g

Fiber:7.8 g

Sugar:0.0 g

Sodium:227 mg

Recipe Info

Category:Side Dish

Cuisine:American

Unlock the Secret to That Signature Steakhouse Char

There are few side dishes that achieve the same level of devoted fan worship as the bacon-glazed vegetable offering at a premier steakhouse. Specifically, the version served at Longhorn Steakhouse has captured the imagination of home cooks everywhere. These aren't your grandmother's steamed, slightly bitter sprouts; these are deeply savoury, smoky, and caramelized—a true showstopper. If you’ve ever wondered how they achieve that perfect juxtaposition of tender interior and crispy exterior, you’ve come to the right place. We are diving deep into the techniques and specific ingredients required to create that authentic, mouth watering Brussel sprouts experience right in your own oven.

Why These Longhorn Steakhouse Brussel Sprouts Reign Supreme

What elevates these particular Brussel sprouts above a standard roasted vegetable dish? It’s a careful balance of fat, acid, and sugar, applied at the correct stages of cooking. The success of any great Steakhouse Brussel Sprouts Recipe lies in respecting the sprout itself—treating it well during the initial cooking process so it achieves maximum tenderness before the glaze is introduced. Too much heat too soon, and you get charcoal; too little, and you get sogginess. Our goal is peak crispness without compromise.

The Magic Behind the Smoky-Sweet Glaze

The signature flavour profile comes directly from combining rendered cured meat with natural sweetness and a touch of dark acidity. We are using thick-cut bacon, diced small, whose fat provides the foundational smoky seasoning for the vegetables long before the glaze even hits them. The glaze itself is a simple yet potent mix of honey, which provides immediate caramelization and sweetness, balanced by a sharp hit of balsamic vinegar. This combination ensures every bite of your Mouth Watering Brussel Sprouts sings with complexity.

Recreating the Restaurant Quality Side Dish at Home

Many assume that achieving that deep char requires industrial-grade high-heat equipment, but that simply isn't true. With a standard home oven preheated correctly and a good, rimmed baking sheet, you can replicate the textural experience flawlessly. While some might try an Longhorn Steakhouse Brussel Sprouts Air Fryer method for smaller batches, we find the oven offers superior control for achieving the volume and evenness of caramelization that defines this side dish. This comprehensive Longhorn Steakhouse Brussel Sprouts Copycat guide focuses on accessible yet precise oven techniques.

A Culinary Deep Dive: What Makes This Copycat Irresistible

The secret weapon in this Longhorn Steakhouse Brussel Sprouts Recipe is the phased application of flavour. The initial roast uses the bacon fat and simple seasoning to draw out moisture and start the crisping process. Only in the final moments do we introduce the sugar-heavy glaze. If you were to toss the sprouts in honey before the initial 15-minute blast of heat, you’d end up with a bitter, burnt mess rather than perfectly sticky coating. Patience during the two-stage roasting is key to achieving a Crispy Brussel Sprouts Recipe that truly impresses.

Assembling Your Steakhouse Side Components

To get started on this fantastic Brussel Sprouts Side Dishes adventure, let’s outline exactly what you’ll need. We are aiming for four hearty servings, meaning we need about 1.5 pounds of fresh, firm sprouts. The key to unlocking the authentic flavour starts with the fat source: about 6 ounces of thick-cut bacon, diced into small lardons, will render down beautifully.

Mapping Out the Perfect Produce and Cured Meats

When selecting your produce, look for tight, vibrant green heads of Brussel sprouts. Avoid any that have loose outer leaves or yellowing spots, as these will cook unevenly. For the bacon, go for thick-cut; this prevents it from shattering into dust while you render the fat necessary to coat our vegetables generously. The rendered fat will be mixed with a couple of tablespoons of standard olive oil to ensure every sprout is adequately lubricated for roasting.

The Sweeteners and Seasonings That Define the Flavor Profile

The glaze is where the magic truly happens, requiring just three core pantry items. You'll need 3 tablespoons of honey for that essential stickiness and natural sugar content. This is cut by 1 tablespoon of balsamic vinegar—aim for a good quality one as the flavour concentrates intensely during the final roast. Finally, a mere teaspoon of packed brown sugar adds necessary depth that granulated sugar can’t quite match, rounding out the acidic edge of the vinegar. For seasoning the initial toss, standard kosher salt and freshly ground black pepper are all you need to season the sprouts before they meet the heat.

Tool Checklist: Everything Needed for Flawless Execution

The primary piece of equipment required for this Longhorn Steakhouse Brussel Sprouts dish is a large, rimmed baking sheet. Ensure it’s large enough that your sprouts can spread out into a single layer; overcrowding is the enemy of crispness. You will also need a reliable chef’s knife for uniform cutting, a large mixing bowl for coating the vegetables, a standard skillet for rendering the bacon, and one small bowl dedicated solely to whisking your glaze components together.

Related Recipes Worth Trying

• Crispy Honey Balsamic Brussels Sprouts Recipe Perfect Glaze — Ditch boiled sprouts Learn how to roast Brussels sprouts until crispy then toss them in a sticky sweet Honey Balsamic Glaze Brussels Sprouts coating Easy...
• The Ultimate Crispy ParmesanCrusted Roasted Brussels Sprouts — Learn how to make crispy roasted Brussels sprouts with a salty golden Parmesan crust This easy recipe guarantees perfect texture every time
• The Best Crispy Honey Balsamic Brussels Sprouts Recipe — Tired of bland sprouts This simple recipe delivers delightfully crispy Honey Balsamic Brussels Sprouts perfectly glazed and ready in under 40 mins Get cooking

Mastering the Initial Prep and Bacon Rendering Stage

The foundation of this recipe is laid well before the sprouts ever enter the oven. We begin by preparing the flavour base. First, preheat your oven to a robust 400° F ( 200° C). While the oven warms, focus on the bacon. Dice your 6 ounces of thick-cut bacon into small, uniform lardons. Place these in a cold, large skillet and turn the heat to medium. As the pan slowly heats, the bacon will render its fat gently, resulting in incredibly crisp pieces rather than scorched ones. Once golden brown and beautifully crisp, use a slotted spoon to transfer the bacon bits onto a paper towel-lined plate, reserving every drop of that precious rendered fat in the pan.

The Critical Roasting Technique for Ultimate Crispness

Prepping Sprouts: Trimming, Halving, and Blanching Myths Debunked

Now, turn your attention to the 1.5 pounds of Longhorn Brussel Sprouts Ingredients . Trim off the tough core ends and remove any loose, damaged outer leaves. Slice every sprout cleanly in half, ensuring that all pieces are roughly the same size for even cooking. Now, a quick note on blanching: for this restaurant-style preparation, we actively skip blanching. Blanching introduces excess water, which works against our primary goal: creating crispy texture.

Achieving Optimal Bacon Flavor Infusion

In your large mixing bowl, combine the halved sprouts with the reserved bacon fat, 2 tablespoons of olive oil, salt, and pepper. Toss thoroughly until every sprout is glistening. Spread these seasoned vegetables onto your prepared baking sheet in a single layer—do not stack them! They need direct contact with the hot surface. Roast them untouched for the first 15 minutes. This initial high-heat exposure begins to tenderize the interior while charring the cut side.

Glazing and Finishing Touches for Authentic Longhorn Steakhouse Brussel Sprouts

The final phase transforms these beautifully charred vegetables into the sweet, savoury side we crave. After the initial 15 minutes of roasting, the sprouts will be starting to soften and brown nicely.

Timing the Honey Drizzle for Maximum Caramelization

While the sprouts are on their first roast, whisk your 3 tablespoons of honey, 1 tablespoon of balsamic vinegar, and 1 teaspoon of brown sugar until thoroughly combined. When the 15 minutes are up, carefully remove the pan. Drizzle approximately half of the glaze mixture directly over the sprouts and gently toss them right on the sheet pan to coat. Return the pan to the oven for a final 10 to 12 minutes. This short final roast allows the sugars to thicken, reduce, and perfectly caramelise onto the surface of the vegetables without burning.

Glazing and Finishing Touches for Authentic Longhorn Steakhouse Brussel Sprouts

Once the sprouts are fork-tender and beautifully sticky, remove them from the oven. They should have that distinct deep mahogany colour. Drizzle the remaining half of the glaze over the hot sprouts and give them one final, very gentle toss to ensure the sauce is distributed evenly. Immediately scatter the reserved, crispy bacon bits over the top. Serving these Longhorn Steakhouse Brussel Sprouts Air Fryer or oven-roasted immediately ensures you capture that perfect hot-from-the-grill texture.

Elevating Your Side Dish: Variations and Pro Tips

While the core recipe nails the classic taste, don't hesitate to experiment. A fantastic way to introduce heat is by adding a half teaspoon of smoked paprika alongside the salt and pepper during the initial seasoning. This amplifies the smoky depth inherited from the bacon fat. For those seeking a vegetarian alternative to the classic Longhorn Brussel Sprouts Ingredients , simply omit the bacon entirely; toss the sprouts in 3 tablespoons of olive oil and use pure maple syrup instead of honey for the glaze, achieving a similar caramelization effect.

Troubleshooting: Ensuring Every Sprout Hits Peak Crispness

If you find your sprouts aren't getting crispy enough, the most likely culprit is overcrowding. If your sprouts are piled more than one layer deep, they will steam. If your baking sheet is too small, use two sheets spaced apart in the oven. Another common issue is adding the glaze too early, causing the sugars to burn. Stick strictly to the two-stage glazing method outlined above to guarantee a Crispy Brussel Sprouts Recipe every time.

Nutritional Snapshot of This Decadent Vegetable Side

While this dish leans into richness due to the bacon fat and honey, it remains a vegetable-centric side. Generally, this recipe yields approximately 250 to 280 calories per serving, offering a satisfying amount of dietary fibre. Keep in mind that the sodium and fat content can be moderated by opting for lower-sodium bacon or slightly reducing the amount of rendered fat used in the initial coating.

Alternative Flavor Twists Beyond the Classic Bacon Glaze

To push this beyond simple steakhouse fare, consider tossing in a quarter cup of toasted pecans during the final minute of roasting for an added nutty crunch. Alternatively, for a brighter finish, try replacing half of the balsamic vinegar in the glaze with fresh lemon juice; this creates a slightly zestier profile that cuts through the richness of the bacon beautifully, offering another sophisticated take on great Brussel Sprouts Side Dishes .