Discover the ultimate Longhorn Brussels Sprouts recipe combining bold flavors and crispy textures for a savory side dish thats hard to resist 154 chars
Ingredients
Scale
1 pound of Brussels sprouts, trimmed and halved
2 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of red pepper flakes
4 slices of bacon, diced (or for veggie option, use smoked tempeh)
2 tablespoons of balsamic vinegar
1 tablespoon of honey (or maple syrup for a vegan option)
Freshly grated Parmesan cheese for topping (optional)
Instructions
Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts under cold water, trim off the stem end, and cut each in half.
In a large bowl, combine the halved Brussels sprouts, olive oil, salt, black pepper, and red pepper flakes. Toss everything together until the sprouts are well-coated.
Cook the diced bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pan.
Spread the Brussels sprouts on a large baking sheet and roast for 20-25 minutes, stirring halfway through until they turn golden brown and crisp.
When the Brussels sprouts are nearly done, return to the skillet with the bacon drippings, stir in the cooked bacon, and drizzle with balsamic vinegar and honey. Cook for an additional 2-3 minutes on medium heat.
Remove from heat and sprinkle with freshly grated Parmesan cheese if using.
Notes
A delicious, comforting recipe for Longhorn Steakhouse Brussels Sprouts that will impress even the biggest veggie skeptics!
