These copycat Red Lobster’s Brussels Sprouts are a side dish that totally steals the spotlight. They’re crispy, caramelized, and the crunchy fried onions add the perfect crunch.
I never thought I’d get this excited over Brussels sprouts, but here we are!
After some trial and error, I’ve got a recipe that hits all the right notes: a little smoky, a little sweet, and completely addictive.
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Why You'll Love These Red Lobster Brussels Sprouts
Perfect Balance of Flavors: These Brussels sprouts nail the sweet-savory combo with a sticky-sweet soy-ginger glaze that'll make you forget you're eating vegetables.
Crispy Texture: Between the perfectly roasted sprouts and the crispy fried onion topping, you get an irresistible combination of textures in every bite.
Foolproof Method: Even if you're new to cooking Brussels sprouts, this straightforward recipe delivers consistently delicious results every time.
Versatile: While perfect alongside seafood (just like at Red Lobster), these sprouts pair beautifully with everything from holiday roasts to weeknight dinners.
Ingredients You'll Need
- Brussels Sprouts: I use fresh Brussels sprouts for the best flavors. These mini cabbage-like vegetables become deliciously crispy when roasted, with a nutty, sweet flavor.
- Olive Oil: A high-quality cooking oil helps achieve crispy, golden-brown edges on the Brussels sprouts while adding a subtle nutty flavor.
- Brown & Granulated Sugar: This combination creates the perfect balance of deep molasses and sweet crystalline flavors, forming the base of the caramelized glaze.
- Low-Sodium Soy Sauce: Adds rich umami flavor and saltiness without overwhelming the dish. The low-sodium version allows better control of the overall salt content.
- Ginger & Garlic: Fresh minced ginger provides a zesty kick, while minced garlic adds essential aromatic flavor.
- Crispy Fried Onions: French's brand is recommended for its perfect crunch and savory flavor. They add a delightful textural contrast to the tender Brussels sprouts.
How to Make Red Lobster Brussels Sprouts
One bite of Red Lobster’s Brussels sprouts, and I knew I had to figure out how to make them at home.
Luckily, getting that perfect balance of crispy, caramelized, and flavorful is easier than you’d think!
1. Make the glaze. Heat brown sugar, white sugar, and soy sauce in a saucepan over medium-high heat, stirring to dissolve.
2. Add the aromatics. Stir in minced ginger and garlic, then reduce the glaze by 1/3 to 1/2.
3. Cool the glaze. Let it cool for 2–24 hours to thicken.
4. Preheat the oven. Set to 400°F (200°C).
5. Prep the Brussels sprouts. Wash, trim, and halve the Brussels sprouts.
6. Coat with oil. Toss Brussels sprouts in olive oil and spread on a baking sheet.
7. Roast. Bake for 35–40 minutes, shaking the pan halfway through.
8. Assemble and serve. Drizzle the roasted sprouts with the glaze, top with crispy fried onions, and serve hot. Enjoy!
Tips for the Best Red Lobster Brussels Sprouts
I’ve made these quite a few times, and these are some of my best restaurant-worthy tips.
With these tips, I promise your Brussels sprouts will be crispy, caramelized, and totally irresistible!
- Fresh is best. I always use fresh, firm Brussels sprouts for the best texture and flavor. Avoid using frozen sprouts, as they can become soggy during roasting.
- Keep the sprouts uniform. Halve the sprouts evenly to ensure they roast at the same rate. If my sprouts are enormous, I’ll quarter them.
- Keep stirring the sauce. I found that you really have to keep a close eye on the sauce! Since the sauce has brown and white sugar, make sure to constantly stir it to prevent the sugar from burning.
- Don’t overcrowd! Spread the Brussels sprouts in a single layer without crowding. Overcrowding traps steam and prevents proper roasting and caramelization. I always work in batches so they’re super crispy.
- Use good soy sauce. Low-sodium Kikkoman soy sauce is a great choice, but I personally love Yamasa soy sauce. It’s a little harder to find, but the flavors are smooth and less salty.
- Spice up the glaze. For a spicy kick, add a pinch of red pepper flakes or sriracha to the glaze. For extra sweetness, I like to drizzle in a bit of honey or maple syrup.
How to Store
Once you’ve made these Brussels sprouts, you might find yourself with some leftovers (though I’m not sure how that happens, honestly!).
I’ve got a few simple tips to make sure they stay just as delicious when you’re ready to dive back in!
To Store: Place leftover Brussels sprouts in an airtight container and store in the refrigerator for up to 3-4 days. Store any unused glaze separately in an airtight container in the refrigerator for up to one week.
To Reheat: To keep your sprouts crispy, pop them back in the air fryer or the oven until heated through. You can also reheat in the microwave, but they won’t be as crisp.
Start by peeling off any yellow or damaged outer leaves—they can be tough or bitter. Next, cut off the tough stem of each sprout by slicing a small amount off the base with a sharp knife to create a flat surface. Be careful not to cut too deep, or the leaves will fall off.
Preheat air fryer to 375°F (190°C). Then, toss halved Brussels sprouts with olive oil and air fry for 15-20 minutes, shaking halfway through. When they’re hot, transfer them to a bowl and drizzle sauce on top.
More Side Dishes You'll Love
Red Lobster Brussels Sprouts
6
servings10
minutes40
minutes374
kcalRed Lobster's Brussels Sprouts are roasted to a crispy, golden-brown finish and drizzled with delicious sauce—delivering a perfect blend of savory-sweet flavors in every bite!
Ingredients
- For the Glaze:
1/2 cup brown sugar
3/4 cup granulated sugar
1 1/4 cups low-sodium soy sauce
3 teaspoons minced fresh ginger
1/2 teaspoon minced garlic
- For the Brussels Sprouts:
2 lbs Brussels sprouts, halved
4 tablespoons olive oil
- For the Topping:
1/2 cup French fried onions
Instructions
- In a small saucepan over medium heat, combine the brown sugar, granulated sugar, and soy sauce. Stir continuously as the mixture heats up to ensure the sugars dissolve and the sauce thickens.
- Add the minced ginger and garlic, stirring briefly to incorporate the flavors. Once the glaze has reduced by about 1/3 to 1/2, remove it from the heat.
- Allow the sauce to cool completely—this cooling process will help it thicken further. Let it cool for at least 2 hours, or up to 24 hours for a more concentrated flavor.
- Preheat the oven to 400°F (200°C).
- Wash and trim the Brussels sprouts, then cut them in half.
- In a large bowl, toss the Brussels sprouts with olive oil until evenly coated. Spread them out in a single layer on a rimmed baking sheet.
- Roast for 35–40 minutes, shaking the pan halfway through to ensure even browning. The sprouts should be crispy on the outside and tender inside.
- Transfer the roasted Brussels sprouts to a serving dish. Drizzle with the prepared soy-ginger glaze, then sprinkle with crispy fried onions. Serve immediately and enjoy!
Notes
- Use fresh Brussels sprouts for best results.
- Toast some chopped nuts or seeds (e.g., pecans, almonds, or sesame seeds) and add them as a second topping alongside the fried onions for more texture.
- For quicker cooking and super crispy results, use an air fryer. Toss the halved Brussels sprouts with olive oil and air fry them at 375°F (190°C) for 15–20 minutes, shaking the basket halfway through.
- For even crispier edges, broil the Brussels sprouts for the final 2–3 minutes.
Nutrition
- Total number of serves: 6
- Calories: 374kcal
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 1994mg
- Carbohydrates: 61g
- Fiber: 6g
- Sugar: 46g
- Protein: 9g
- Vitamin C: 128mg
- Calcium: 95mg
- Iron: 3mg
- Vitamin K: 273mg
1 Comments
Delicious and easy recipe to follow