Longhorn Brussels Sprouts Recipe
Explore the savory depth of Longhorn Brussels Sprouts with this delightful recipe that perfectly balances a smoky, crispy texture with rich flavor.
Equipment
- Large baking sheet
- Mixing Bowl
- Chef"s knife"
- Cutting board
- Small saucepan
- Rubber spatula or spoon
Ingredients
- 1.5 pounds fresh Brussels sprouts (680g)
- 2 tablespoons extra-virgin olive oil (30ml)
- 1 teaspoon garlic powder (2g)
- 0.5 teaspoon salt (3g)
- 0.25 teaspoon black pepper (1g)
- 0.25 cup balsamic vinegar (60ml)
- 2 tablespoons honey or maple syrup (30ml)
- 0.25 cup grated Parmesan cheese (25g, optional)
Instructions
- Rinse and trim the stem ends of the Brussels sprouts. Cut each Brussels sprout in half lengthwise.
- In a mixing bowl, combine the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Toss until well coated.
- Spread Brussels sprouts evenly on a baking sheet, cut side down. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes or until golden brown and crispy.
- In a small saucepan, combine balsamic vinegar and honey, bring to a simmer over medium heat. Reduce heat and let simmer until thickened, about 5-7 minutes. Set aside.
- Remove Brussels sprouts from the oven, drizzle with balsamic glaze, and toss gently. If using, sprinkle with grated Parmesan cheese before serving.
- Plate the Brussels sprouts warm and drizzle with additional glaze, if desired.
Notes
Make sure Brussels sprouts are spaced out on the baking sheet to ensure maximum crispiness. Try rotating the pan halfway through roasting for even cooking.