Set the oven temperature to 400 degrees F. (Baking at high temperature for a short time is the key to making them crispy)
Prepare a large baking sheet by lining it with aluminum foil and coating it with cooking spray or simply greasing it with butter. Don’t use parchment paper because it can make the sprouts steam. Bring a pot of water to a boil, then add salt to it.
To clean the Brussels sprouts, peel off any damaged leaves from the outside and cut the stems. Put the cleaned Brussels sprouts in the pot and let them cook for 5–7 minutes or until they are fork-tender.
Get the sprouts out of the water and put them in a large bowl. Let them cool for 5 minutes, or put them in an ice bath for 30 seconds to speed up the process. Pat them dry with paper towels. Cut the Brussels sprouts in half to get more sauce coverage. Before spreading them out on the prepared baking sheet, mix them with olive oil and salt. Bake for 20–25 minutes or until the edges turn golden brown and get crispy.
Mix the sprouts halfway through the baking time. In a separate bowl, mix the melted butter, paprika, chili powder, salt, red pepper flakes, honey, and maple syrup together with a whisk. Once the Brussels sprouts are done, take them out of the oven and toss them with the sauce. Arrange the coated brussel sprouts on a large platter and serve them right away.
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Here’s the [recipe source with some interesting variations](https://cookingfrog.com/longhorn-steakhouse-crispy-brussel-sprouts/):
**Ingredients**
**For the Brussel Sprouts:**
1 lb of Brussels sprouts
2 Tbsp of extra virgin olive oil
1 ¼ tsp of sea salt
For the Sauce:
2 ½ Tbsp of melted butter
½ tsp of chili powder
½ tsp of smoked paprika
½ tsp of sea salt
1 ¼ tsp of red pepper flakes
1 ½ tsp of maple syrup
1 tsp of honey
**Instructions**
Set the oven temperature to 400 degrees F. (Baking at high temperature for a short time is the key to making them crispy)
Prepare a large baking sheet by lining it with aluminum foil and coating it with cooking spray or simply greasing it with butter. Don’t use parchment paper because it can make the sprouts steam. Bring a pot of water to a boil, then add salt to it.
To clean the Brussels sprouts, peel off any damaged leaves from the outside and cut the stems. Put the cleaned Brussels sprouts in the pot and let them cook for 5–7 minutes or until they are fork-tender.
Get the sprouts out of the water and put them in a large bowl. Let them cool for 5 minutes, or put them in an ice bath for 30 seconds to speed up the process. Pat them dry with paper towels. Cut the Brussels sprouts in half to get more sauce coverage. Before spreading them out on the prepared baking sheet, mix them with olive oil and salt. Bake for 20–25 minutes or until the edges turn golden brown and get crispy.
Mix the sprouts halfway through the baking time. In a separate bowl, mix the melted butter, paprika, chili powder, salt, red pepper flakes, honey, and maple syrup together with a whisk. Once the Brussels sprouts are done, take them out of the oven and toss them with the sauce. Arrange the coated brussel sprouts on a large platter and serve them right away.