Longhorn Brussel Sprouts Recipe
Longhorn Brussel Sprouts Recipe is a common American side dish for a variety of meals. It is commonly served with roast chicken or fried chicken, and it can be served as a side dish for meat or fish dishes. Longhorn Brussel Sprouts are also a great way to use up your leftover Brussel sprouts and mushrooms.
Ingredients
- 1 pound Brussels sprouts
- 1/2 teaspoon Coarse sea salt
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Red pepper flakes
- 1 tablespoon Salt
- 2 tablespoons Butter melted
- 1-2 tablespoon Olive oil
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Chipotle chili powder
- 1 teaspoon Maple syrup
- 1 tablespoon Honey Recipe
Instructions
- Set the oven to 400 degrees Fahrenheit.
- Add Brussels sprouts to boiling water in a large saucepan. Turn heat down to simmer and cook sprouts for 4 minutes.
- Strain Brussels sprouts thoroughly using a strainer.
- In a 30-second ice bath, place Brussels sprouts.
- Remove from the chopping board and place on a cutting board. Using a paper towel, lightly pat dry.
- Prepare a rimmed baking sheet by cutting brussels sprouts in half lengthwise.
- When the leaves fall off, make sure to keep them - they get incredibly crispy! Aluminum foil can be used to line the sheet pan if you like.
- Add a light drizzle of olive oil to all sprouts. For golden brown and crispy Brussel sprouts, roast them for 25 minutes in the oven.
- Melt butter while sprouts are roasting.
- To make chili powder, paprika, chipotle seasoning, salt, red pepper flakes, honey, and syrup, combine butter with chili powder, paprika, chipotle seasoning, honey, and syrup and whisk with a fork.
- After sprouts have been baked, remove them from the oven.
- Make a large bowl of brussels sprouts. Drizzle the sauce over the sprouts and toss gently.
Nutrition
Calories: 305kcal
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