Homemade Longhorn Brussels Sprouts

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Longhorn Steakhouse’s Brussels Sprouts have become one of those appetizers people talk about just as much as the steaks. They arrive at the table deeply caramelized, with crispy outer leaves and a sticky sweet-savory glaze that clings to every cut surface. Smoky bacon runs throughout, and a hit of brightness from lemon cuts through the richness at the finish. It is the kind of side dish that gets ordered before anyone has looked at the entree menu.

The good news is that this recipe is genuinely easy to pull off at home with a hot oven and a single baking sheet. You render the bacon first to build your cooking fat, roast the sprouts cut-side down until they are almost charred, then finish everything in a quick pan glaze. Total time is under 40 minutes, and the cost comes in well under what Longhorn charges for a single appetizer portion.

About Longhorn’s Brussels Sprouts

What separates Longhorn’s Brussels Sprouts from a basic roasted vegetable is the layering of fat and flavor at every stage. The sprouts cook in bacon drippings rather than plain oil, which means every cut surface picks up a smoky, savory undercurrent as it caramelizes against the pan. The result is a slightly charred exterior that gives way to a tender, almost creamy interior — the texture combination that makes Brussels sprouts converts out of dedicated haters.

The glaze is the other defining element. Brown sugar melts into butter with garlic, a splash of hot sauce, and Worcestershire to create something that is sweet but not cloying, with just enough heat to keep each bite interesting. Lemon juice goes in off the heat to lift the whole thing and keep it from tasting heavy. Tossing the hot sprouts in that glaze right out of the oven means it coats and clings rather than pooling at the bottom of the dish.

How Much Does It Cost to Make Longhorn’s Brussels Sprouts at Home?

A full batch makes 4 servings for about $2.17 in ingredients — roughly $0.54 per serving. Ordering the equivalent at Longhorn runs around $11.49, so making it yourself saves about $9.32 (81%). Those numbers come from current US average grocery prices (US BLS Average Price Data, May 2026), not estimates — the per-ingredient breakdown is in the table above. The savings are this large because you’re buying staple ingredients in bulk instead of paying for a prepared, served dish, and a single batch stretches across many servings.

Why Make It at Home?

Making these at home means you control the char — you can push them a little darker than a busy restaurant line might, which is where the best flavor lives. You also get to use more bacon than a commercial kitchen portion typically allows, and you can serve them the second they come out of the oven rather than sitting under a heat lamp. At roughly a third of the restaurant price per serving, it is an easy call for a weeknight side or a crowd-friendly starter.

Ingredients for Copycat Longhorn Brussels Sprouts

Here’s the full ingredients list you’ll need to make Longhorn Brussels Sprouts at home:

• 1.5 lb Brussels sprouts, trimmed and halved lengthwise
• 4 oz thick-cut bacon, cut into small lardons
• 2 tbsp unsalted butter
• 2 tbsp light brown sugar, packed
• 0.5 each fresh lemon, juiced
• 3 clove garlic cloves, minced
• 1 tbsp hot sauce, such as Frank’s RedHot or Texas Pete
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt, black pepper, and garlic powder to season

A few ingredient notes:

• Choose Brussels sprouts that are roughly the same size so they cook evenly. Golf-ball-sized sprouts are ideal; anything larger should be quartered rather than halved so the center has time to become tender before the exterior over-browns.
• Thick-cut bacon renders more fat and stays meatier after cooking, which is closer to the Longhorn version than thin strips that turn to crumbles. Four ounces is generous but intentional — the drippings are what you roast the sprouts in, so do not drain them off.
• Frank’s RedHot and Texas Pete are both closer to what Longhorn uses than a vinegary Louisiana-style hot sauce. You want mild heat and some tanginess, not a scorching pepper-forward sauce that overwhelms the sweet glaze.

How to Make Longhorn Brussels Sprouts at Home

Prep: 10 min · Cook: 25 min · Makes: 4 servings

1. 1. Preheat your oven to 425°F and position a rack in the lower third. Line a large rimmed baking sheet with foil or leave it bare — either works, though a bare pan gives slightly more contact caramelization.
2. 2. Cook the bacon lardons in a small skillet over medium heat, stirring occasionally, until rendered and crispy, about 6 to 8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon and reserve all the drippings in the pan.
3. 3. Trim the stem ends from the Brussels sprouts and halve them lengthwise. Transfer to a large bowl and pour the warm bacon fat over them. Season generously with kosher salt, black pepper, and a pinch of garlic powder, then toss until every cut surface is coated.
4. 4. Arrange the sprouts cut-side down on the baking sheet in a single layer with space between them. Crowding causes steaming rather than browning, so use two pans if needed. Roast for 18 to 22 minutes, flipping once at the halfway mark, until the cut faces are deeply golden and the outer leaves have crisped and darkened at the edges.
5. 5. While the sprouts roast, make the glaze. Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned. Stir in the brown sugar, hot sauce, and Worcestershire sauce and simmer for 2 minutes until the sugar dissolves and the glaze thickens slightly. Pull it off the heat and stir in the fresh lemon juice.
6. 6. When the sprouts come out of the oven, transfer them immediately to a large mixing bowl. Pour the warm glaze over them and toss quickly so every sprout gets coated. Add the reserved bacon and toss once more.
7. 7. Transfer to a serving plate and get them to the table right away. The crispy leaves soften as they sit, so the sooner they are eaten the better the texture.

Tips for the Best Results

• Dry the sprouts completely before tossing them in fat. Any surface moisture steams off in the oven and delays the browning. Pat them with a paper towel after halving if they look damp.
• Do not skip the flip at the midpoint. The cut side needs uninterrupted contact with the hot pan for the first half, but the rounded side benefits from a few minutes of direct heat at the end to crisp the outer leaves.
• Make the glaze while the sprouts are still roasting so it is warm and fluid when you need it. A cold glaze will seize up and coat unevenly.
• If your sprouts are very large, give them a 3-minute head start before the smaller ones go on the pan, or just quarter everything to keep sizes uniform.

Common Mistakes to Avoid

• Overcrowding the baking sheet. When sprouts touch, they trap steam and turn soft and pale instead of caramelizing. Use the largest pan you have or split across two pans.
• Using too low an oven temperature. Below 400°F and you get roasted sprouts rather than caramelized ones. The high heat is not negotiable for the exterior texture Longhorn’s version is known for.
• Adding lemon juice to the glaze while it is still on the heat. The citrus can turn bitter if it cooks down. Always stir it in off the heat just before tossing.
• Letting the glazed sprouts sit before serving. They continue steaming in the bowl and the crispy leaves go limp within a few minutes. Plate and serve immediately.

Variations to Try

• Honey sriracha swap: replace the brown sugar and hot sauce with 2 tablespoons of honey and 1 tablespoon of sriracha for a slightly fruitier, more aromatic glaze with a clean, building heat.
• Parmesan finish: shave or grate about an ounce of good Parmesan over the glazed sprouts right before serving. The salty, nutty cheese works with the sweet glaze in the same way it does with balsamic-roasted vegetables.
• Maple bacon version: substitute pure maple syrup for the brown sugar and add a pinch of smoked paprika to the glaze. This leans the dish further into a breakfast-forward flavor profile that works well alongside brunch dishes.

Storage & Reheating

Leftovers keep in an airtight container in the refrigerator for up to three days, though the texture degrades significantly as the sprouts absorb the glaze and the crispy leaves go soft. To reheat, spread them on a baking sheet and run them under the broiler for 3 to 4 minutes rather than microwaving, which makes them rubbery. They will not fully return to their original crispiness but will be far better than microwave-reheated. The dish is not suitable for freezing.

What to Serve It With

These work best as an appetizer or a side alongside something rich and simply prepared — a good sear on a ribeye or strip steak, a pork chop, or a roast chicken. At the table with steak they mirror exactly the Longhorn experience. They also hold their own on a grazing board alongside sharp cheddar and cured meats, where the sweet-savory glaze complements charcuterie well. A cold lager or a glass of off-dry Riesling balances the sweetness in the glaze.

The Bottom Line

Longhorn’s Brussels Sprouts is one of those dishes that feels like it should be hard to make and expensive to buy — but at home it’s neither. For about $2.17 in everyday ingredients you get 4 servings, fresh and warm, for roughly 81% less than ordering out. Make it once and it’ll join the short list of recipes you reach for without thinking. Bookmark this one, grab the ingredients, and keep an eye on CopyKitchen for more copycat favorites with the real cost to make them at home.

Frequently Asked Questions

Can I use frozen Brussels sprouts?

Fresh sprouts are strongly preferred. Frozen ones release a significant amount of water as they thaw and roast, which creates steam in the oven and prevents the caramelization that defines this dish. If fresh sprouts are unavailable, thaw frozen ones completely, pat them very dry, and expect a less crispy result even with high heat.

How do I know when the sprouts are done?

Look for a deep mahogany color on the cut faces with some charring at the edges of the outer leaves. The sprouts should feel tender when pierced with the tip of a knife but not mushy. If the tops are browning faster than the cut sides, flip them sooner and reduce heat slightly for the remainder of the cook time.

Can I make this recipe ahead for a party?

You can roast the sprouts and cook the bacon up to two hours ahead and hold them at room temperature. Make the glaze fresh just before serving, reheat it briefly until fluid, and toss everything together to order. Fully assembled sprouts do not hold well, so avoid glazing them more than 10 minutes before guests eat.

What if I don’t eat bacon — can I still get a similar flavor?

Yes. Substitute two tablespoons of olive oil or a neutral high-smoke-point oil for the bacon fat when roasting, and add half a teaspoon of smoked paprika to the seasoning. The glaze itself is already meat-free. You will lose the textural bacon pieces, but the core sweet-savory-charred character of the dish is preserved.

My sprouts are browning on the outside but still hard inside — what went wrong?

This usually means the sprouts were too large and needed to be quartered, or the oven rack was too high and the tops were getting direct radiant heat from the broiler element before the interior cooked through. Move the rack to the lower third of the oven and if needed, tent the pan loosely with foil for the first 10 minutes then remove it to let browning happen in the final stretch.

Is the hot sauce going to make this spicy?

At one tablespoon in a recipe that feeds four, Frank’s or Texas Pete adds warmth and tang without heat that most people would call spicy. It is closer to a background note than a foreground flavor. If you are sensitive to heat, start with a teaspoon; if you want a more noticeable kick, go up to two tablespoons or add a pinch of cayenne to the glaze.

Cost figures use US BLS Average Price Data (US city average) and are estimates for comparison; your local grocery prices and Longhorn’s current menu price will vary. As an Amazon Associate we earn from qualifying purchases. CopyKitchen is not affiliated with, endorsed by, or sponsored by Longhorn or any brand mentioned; this is an independent, homemade copycat recipe, and all trademarks are the property of their respective owners.