Description
This recipe creates crispy, flavorful Brussels sprouts that are inspired by Longhorn Steakhouse. Fresh Brussels sprouts are trimmed, cut into even sizes, and pan-seared in oil until deeply browned. They are then steamed to tenderness and dressed with seasonings, maple syrup, balsamic vinegar, and Dijon mustard for a sweet, savory, and tangy glaze. This quick method ensures a perfect balance of texture and flavor.
Ingredients
1 pound fresh Brussels sprouts
1 tablespoon olive oil or bacon grease
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons of water (for steaming)
Instructions
Get Started:
Prepare Brussels Sprouts: Rinse the Brussels sprouts under cold water. Trim off the ends and remove any wilted outer leaves. Cut large sprouts in half or quarters so they are relatively uniform in size.
Searing the Sprouts:
Heat the Pan: Heat a large skillet over medium-high heat. Add olive oil or bacon grease.
Sear First Side: Place the Brussels sprouts in the pan, cut-side down. Let them sear undisturbed for 4-5 minutes, until nicely browned.
Sear Second Side: Flip the sprouts and sear the other side for another 3-4 minutes, until browned all over.
Steam: Add 2 tablespoons of water to the pan, cover, and steam for a few minutes, until the sprouts are tender. Be sure to monitor and make sure all the water doesn’t evaporate.
Season and Finish:
Season: Remove the lid, and season with salt, black pepper, garlic powder, and onion powder.
Add Sauces: Drizzle maple syrup and balsamic vinegar over the sprouts. Add Dijon mustard.
Toss to Coat: Toss the sprouts to ensure they are evenly coated with the seasonings and sauces.
Serve: Serve hot.
Notes
Select firm, bright green Brussels sprouts, avoiding yellow or wilted leaves. Smaller sprouts tend to be sweeter.
Use freshly cracked black pepper for a better flavor.
Monitor the heat carefully during searing to prevent burning or sogginess.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 4