Longhorn Brussels Sprouts Recipe
These Brussels sprouts are on another level! Crispy edges, a touch of sweetness, and just the right amount of caramelization make them A-A-AMAZING!The trick to that deep golden color is a quick blanch before roasting. It softens the sprouts just enough so they crisp up without drying out.A mix of honey and butter adds just the right balance, bringing out the natural richness of the sprouts.I always space them out on the pan to keep them from steaming. Overcrowding leads to softness.
Ingredients
- 1 lb Brussels Sprouts halved
- 2 tbsp Olive Oil
- 1 tbsp Calabrian Chili Rub
- 2 tbsp Honey
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
- Make sure each sprout is well-coated.
- Spread the Brussels sprouts evenly on the prepared baking sheet.
- Roast in the oven for about 20 minutes, stirring halfway through, until they are golden and crispy.
- While the sprouts are roasting, mix the Calabrian chili rub and honey in a small saucepan.
- Heat over low until combined, then set aside.
- When the sprouts are done, remove them from the oven.
- Drizzle the chili-honey mixture over the sprouts, tossing to coat.
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