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Delicious Crispy Brussels Sprouts – Red Lobster Style

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This copycat Red Lobster Brussels sprouts recipe is absolutely incredible!

Roasted to perfection, these sprouts are crispy on the outside, tender on the inside, finished with a delicious soy-ginger glaze and topped off with crispy fried onions. 

White plate with roasted golden brown small green cabbage looking Brussels sprouts that are cut in half. There is a dark brown sauce drizzled over the sprouts and pieces of fried onions on top. There is a small clear glass bowl with pieces of fried onions in it. Bowls are on a light gray surface. this …

Gone are the days when the only way Brussels sprouts were prepared was boiling them!

Sprouts have undergone a type of culinary renaissance due to their unique flavor, versatility, and nutritional value. 

Today, Brussel sprouts are found on many restaurant menus and sometimes featured as a main attraction!

Perfect Red Lobster Brussels Sprouts

Large dark blue bowl filled with roasted golden brown small green cabbage looking Brussels sprouts that are cut in half. There is a dark brown sauce drizzled over the sprouts and pieces of fried onions on top. The bowl is on a light gray surface.

Why We Love Red Lobster Brussels Sprouts

  • A classic vegetable made with super simple ingredients 
  • Just 10 minutes to prep
  • Their nutty caramelized flavor
  • The perfect side dish for dinner
  • Great addition to a holiday table

Equipment And Helpful Tools

  • Cutting board
  • Sharp kitchen knife
  • Large mixing bowl
  • Rubber spatula
  • Rimmed baking sheet
  • Small sauce pan

Measuring spoons

Oven mitts

Red Lobster Brussels Sprouts Ingredients

Large white bowl with small green cabbage looking Brussel sprouts. Small white bowl with fried onion pieces in it. There are three small clear glass bowls. One has a dark brown liquid in it, one has light brown sugar in it and the third has a light yellow ginger paste in it. There is a head of garlic and four clear glass ramekins. One ramekin has a white powder in it, one has a dark brown liquid in it, one has a light brown liquid in it and the last one has red pepper flakes in it. All items are on a light gray surface.

Brussels Sprouts: If you really want crispy Brussel Sprouts, I recommend to always use fresh sprouts for this recipe. Frozen Brussel sprouts have a lot more moisture and tend not to crisp up well.

Olive Oil: I prefer extra virgin olive oil for cooking Brussels sprouts, but avocado oil is a great option. Just be sure to use a neutral oil with a high smoke point.

Salt and Pepper: Add a few shakes of both and toss with the sprouts.

Soy-Ginger Glaze 

Soy Sauce: While both regular soy sauce and reduced sodium soy sauce can be used, low-sodium sou sauce provides a versatile solution, adding flavor with fewer health risks.

Brown Sugar: Brown sugar provides a rich, sweet flavor to the glaze and it caramelizes very nicely. Maple syrup can be substituted. 

Garlic Paste: You can usually find garlic paste in the produce section of your local grocery store. In alternative, you can add freshly minced ginger or garlic powder to the glaze, however it won’t be as thick.

Balsamic Vinegar: Balsamic vinegar is thicker than regular vinegar and adds a mellow, rich, and slightly smokey flavor which is so delightful.

Sesame Oil: Sesame oil has a very distinct and strong nutty flavor. Olive oil can be substituted if you prefer.

Cornstarch: Cornstarch is a thickening agent. Adjust the amount you add to fit your personal preference as to how thick you want the glaze to be. 

Toppings

French Fried Onions: These are the onions that you typically find on a green bean casserole. They add a nice light onion flavor, with a delicious crunch!

Red Pepper Flakes: I love a little heat on my Brussels sprouts. I just sprinkle a few on top or serve them on the side. Completely optional.

Parmesan Cheese: Grated cheese is a wonderful addition to roasted sprouts. I always serve it on the side.

White plate with roasted golden brown small green cabbage looking Brussels sprouts that are cut in half. There is a dark brown sauce drizzled over the sprouts and pieces of fried onions on top. The plate is on a light gray surface.

There Are Just 3 Easy Steps To Make Red Lobster Copycat Brussel Sprouts

  1. Preparing the Brussel sprouts
  2. Baking the Brussel sprouts
  3. Making the soy-ginger sauce

How To Make Roasted Brussels Sprouts

There is a rectangular wood cutting board with a mound of small green cabbage looking Brussels sprouts cut in half and a few Brussels sprout leaves in another pile on the cutting board. Board is on a light gray surface.
  • Prepare the Brussels sprouts. (see FAQ’s)
  • Preheat the oven.
Large white bowl with small green cabbage looking Brussel sprouts cut in half in it. There is a clear glass dispenser with light green oil in it in and a set of silver measuring spoons are in the background. Items are on a light gray surface.
  • In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they are throughly coated.
Metal baking sheet with oil glazed small green cabbage looking Brussels sprouts that are cut in half. Sprouts are in a single layer.
  • Spread the seasoned Brussels evenly in a single layer on a rimmed baking sheet.
Metal baking sheet with roasted golden brown small green cabbage looking Brussels sprouts that are cut in half. Sprouts are in a single layer.
  • Roast the sprouts until some of the leaves are golden brown / dark and crispy, and the Brussels sprouts are tender when poked with a fork.

While the sprouts are cooking, prepare the soy- ginger glaze

Small metal sauce pan with dark brown liquid, white powder (cornstarch), minced garlic in it. There is a wooden spoon resting in the pan. Pan is on a light gray surface.
  • Add all the glaze ingredients to small sauce pan over medium-low heat and throughly blend.
Medium white bowl with a dark thick sauce in it. There is a silver spoon with sauce on it over the bowl. Bowl is on a light gray surface.
  • The glaze should be a little thick and coat a spoon.
Large dark blue bowl filled with roasted golden brown small green cabbage looking Brussels sprouts that are cut in half. There is a dark brown sauce drizzled over the sprouts and pieces of fried onions on top. There is a metal spoon resting in the bowl. The bowl is on a light gray surface.
  • When the sprouts are finished roasting and have a nice crispy texture, transfer them to a serving dish. 
  • Drizzle the glaze over the Brussels sprouts and top with crispy fried onions. (see Top Tips)
  • Serve immediately and enjoy your copycat Red Lobster Brussels Sprouts!

Top Tips For Making Delicious Crispy Brussels Sprouts – Red Lobster Style

Preheat the baking sheet in the oven – Placing the sprouts on a preheated pan will help the Brussels sprouts crisp up.

For super-crispy Brussels sprouts – For the crispiest sprouts, roast them cut side down. The hot pan will caramelize them beautifully.

  • Top the Brussel sprouts with the crispy fried onions right before serving to ensure the onions stay crunchy.

How To Cut And Prepare Brussels Sprouts 

  • Place the Brussels sprouts in a colander and rinse them under cold water. Let them dry thoroughly.
  • Use a sharp knife to trim off the ends of the sprouts where they were attached to the plant. Be sure not to slice off too much, or the leaves may start to separate and fall off.
  • Remove the first layer of leaves and examine the ones underneath. Remove yellowed or blemished leaves.
  • If there are any outer leaves that are yellow or blemished, peel them off.
  • Cut the Brussels sprouts in half through the core.

Looking For More Copycat Red Lobster Recipes?

Here is one of the most popular menu items to try at home! Red Lobster Cheddar Bay Biscuits

Large dark blue bowl filled with roasted golden brown small green cabbage looking Brussels sprouts that are cut in half. There is a dark brown sauce drizzled over the sprouts and pieces of fried onions on top. There is a small clear glass bowl of fried onions and a smaller clear glass bowl with red pepper flakes in the background. Bowls are on a light gray surface.

Frequently Asked Questions

When Are Brussels Sprouts In Season?

Brussels sprouts are in peak season from late August through March.

Is There A Difference Between Small and Larger Brussels Sprouts?

Smaller sprouts tend to be a little bit sweeter and tender than larger sprouts and they tend to cook fast. For best results, stick with larger sprouts if possible.

Are Brussels Sprouts Healthy?

Brussel sprouts are loaded with vitamins and minerals and have many great health benefits! Sprouts are particularly high in vitamin C, vitamin K and antioxidants, making sprouts a nutritional powerhouse!

Looking For More Great Vegetable Side Dishes? Here are some of my favorite!

Corn Casserole with Green Chilies and Cream Cheese

Slow Cooker Loaded Cauliflower Casserole

Steamed Broccoli with Garlic Butter – Longhorn Style

Easy Slow Cooker Turnip Greens

How To Make Easy Zucchini Casserole With Stuffing Mix

Yield: 4

Delicious Crispy Brussels Sprouts - Red Lobster Style

White plate with roasted golden brown small green cabbage looking Brussels sprouts that are cut in half. There is a dark brown sauce drizzled over the sprouts and pieces of fried onions on top. There is a small clear glass bowl with pieces of fried onions in it. Bowls are on a light gray surface.

This copycat Red Lobster Brussels sprouts recipe is absolutely incredible!

Roasted to perfection, these sprouts are crispy on the outside, tender on the inside, finished with a delicious soy-ginger glaze and topped off with crispy fried onions. 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 Pound fresh Brussels sprouts, trimmed and halved
  • 2 Tablespoons olive oil
  • Salt and ground black pepper - to taste
  • Ginger-Soy Glaze - (makes enough for a double recipe of Brussel sprouts)
  • 2 Tablespoons ginger paste
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon sesame seed oil
  • 3 Tablespoon soy sauce
  • 3 Tablespoons brown sugar
  • 1-2 Teaspoons cornstarch
  • Toppings -
  • 1/2 Cup French's crispy fried onions
  • Red pepper flakes - optional

Instructions

  1. Prepare the Brussels sprouts. 
  2. Gather up all your ingredients and have them close by. This will make the cooking process go so much smoother.
  3. Preheat the oven temperature to 400 degrees
  4. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they are throughly coated.
  5. Spread the Brussels evenly in a single layer on a rimmed baking sheet.
  6. Roast for about 20 to 30 minutes or until the crispy outer layer is golden brown and the Brussels sprouts are tender when poked with a fork.
  7. While the sprouts are cooking, prepare the glaze. Add ginger paste, balsamic vinegar, sesame seed oil, soy sauce, brown sugar, and cornstarch to small sauce pan over medium-low heat and throughly blend.
  8. As the glaze begins to heat, stir frequently. You want the glaze a little thick and coat a spoon.
  9. Remove pan from heat and set aside.
  10. Once the sprouts are finished roasting and have a nice crispy texture, transfer to a serving dish. 
  11. Drizzle the glaze over the Brussels sprouts and top with crispy onions. (see Top Tips)
  12. Serve immediately and enjoy your copycat Red Lobster Brussels Sprouts!

Notes

Equipment and Helpful Tools

  • Cutting board
  • Kitchen knife
  • Large mixing bowl
  • Rubber spatula
  • Rimmed baking sheet
  • Small sauce pan
  • Measuring spoons
  • Oven mitts

Top Tips For Making Red Lobster Brussels Sprouts Recipe

Preheat the baking sheet in the oven - Placing the sprouts on a preheated pan instead of a room temperature sheet pan, will help  the Brussels sprouts crisp up.

For super-crispy Brussels sprouts - For the crispiest sprouts, roast them cut side down. The hot pan will caramelize them beautifully.

Top the Brussel sprouts with the crispy fried onions just before serving to ensure their crunchiness!

Did you make this recipe?

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© Laura @ Join me in the Kitchen
Cuisine: American / Category: Side Dishes

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