Red Lobster Crispy Brussels Sprouts with soy-ginger glaze and fried onions are a tasty side dish. These roasted Brussels sprouts are crispy on the outside and tender on the inside. Fried onions add a little crunch and the ginger-soy glaze gives this dish a touch of sweetness.
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Best Brussel Sprouts
Many folks claim they can’t stand Brussels sprouts, but that probably stems from some food-related trauma during childhood. Yep, when cooked poorly, Brussels sprouts can be nasty soggy balls of bitterness.
On the other hand, they are absolutely delicious when made correctly; and this crispy Brussels sprouts recipe from Red Lobster is sure to convert even the reluctant veggie eater. The sweet soy-ginger glaze balances the natural earthiness of the Brussels sprouts, while the fried onions add a crispy texture and another layer of flavor.
What Makes Brussels Sprouts With Soy-Ginger Glaze The Perfect Side Dish
When you already have protein and carbs figured out for your meal, these Brussels sprouts can function as the perfect side of veggies to complete your meal! You can serve them with seafood, beef, chicken, and more since they complement so many types of food.
Why We Love The Red Lobster Crispy Brussel Sprouts
These Brussels sprouts turn out tender on the inside and crunchy on the outside! Furthermore, the soy-ginger glaze takes them to the next level with its sweet and savory undertones.
Since this copycat Red Lobster brussel sprouts recipe uses reduced-sodium soy sauce, the glaze has the right level of flavor because there isn’t too much saltiness to distract and mask the other components! It tastes so incredibly similar to the beloved side dish at Red Lobster!
This roasted Brussel sprouts recipe is so good that even your kids will be begging for you to make it again.
Red Lobster Crispy Brussels Sprouts Recipe Ingredients
Here’s a list of what you need to prepare this Red Lobster Brussel sprouts recipe:
- Brown sugar
- White granulated sugar
- Reduced sodium soy sauce
- Minced fresh ginger
- Brussels sprouts
- Olive oil
- French’s original crispy fried onions
How to Trim Brussels Sprouts
Trimming the Brussels sprouts for this recipe isn’t difficult, but if you haven’t done it before, here are the steps.
- Put the Brussels sprouts in a colander and rinse them off in cold water. Dry thoroughly.
- Use a sharp knife to cut off the brown, woody bottom where the sprout attached it to the plant. Be sure not to slice off too much, or the leaves will begin to separate.
- Remove the outer leaves and examine the ones underneath. If they are firm and free of any bruising or insect damage, stop peeling. Otherwise, repeat until you like the look of the leaves.
- Cut the Brussels sprouts in half through the core.
How to Make Soy-Ginger Glaze
The soy-ginger glaze is front and center in this recipe, so it is well worth taking your time to do it properly. Make sure that you are using a soy sauce with the lowest amount of sodium you can find to avoid it becoming overly salty.
If you prefer not to use a soy-based product, you can prepare this glaze with an equal amount of low-sodium coconut aminos.
- Place a small saucepan over medium heat. Use a one-quart pan with a thick bottom if you have it to prevent scorching.
- Add the white sugar, brown sugar, and soy sauce to the pan and stir to combine. Be careful that the sauce does not overcook, and bubble too much, the sauce may burn.
- Cook and continuously stir the mixture in a figure-8 pattern until it reduces by half.
- Add ginger and remove the pan from the stovetop and allow the glaze to cool.
- Strain the sauce into a jar or bowl to remove the ginger before using.
How to Make Red Lobster Crispy Brussels Sprouts
- Wash and cut the Brussels sprouts in half. Pull off any yellowed leaves.
- Place Brussels sprouts and olive oil in a bowl. Toss to coat Brussels sprouts with oil.
- Place Brussels sprouts on a rimmed sheet pan.
- Roast the Brussels sprouts at 400 degrees Fahrenheit for 35 to 40 minutes. Shake the pan halfway through to brown the sprouts evenly.
- Place Brussels sprouts onto a plate, drizzle the soy-ginger glaze over them, and then sprinkle some of the crispy onion strips on top.
Tips for Making Red Lobster Menu Crispy Brussels Sprouts
Here are some things to do when making copycat Red Lobster Brussels sprouts:
- Preheat the sheet pan in the oven. Placing a room temperature baking sheet pan in a hot oven will significantly drop the cooking temperature and prevent the Brussels sprouts from crisping up.
- For super-crispy Brussels sprouts with the cut-side down, you can roast them cut side up. The hot pan will caramelize them beautifully.
- Transfer the cooled soy-ginger glaze to a clean squeeze bottle. The glaze is very sweet, and it’s easier to use a squeeze bottle to control how much glaze you add to the Brussels sprouts.
- Hold off topping the Red lobster Brussels sprouts with the fried onions until just before serving to retain the most amount of crunch.
Recipe Variations and Ingredient Substitutions
- You can season the Brussels sprouts with salt and black pepper before roasting them if desired.
- You can substitute half of the brown sugar with honey or maple syrup.
What To Serve With Red Crispy Brussel Sprouts
Try pairing the Brussels sprouts with Red Lobster Shrimp Scampi or a shrimp fettuccine dish. You can also serve them with grilled chicken or salmon and a side of rice.
If you have any extra glaze, it tastes fantastic served over the meat or fish. It is especially great with pork. And of course, don’t forget to include the crispy fried onions when you serve it.
How To Store Crispy Glazed Brussel Sprouts
Place any Brussels sprouts leftovers in a container with a tight-fitting lid and place it in the refrigerator to store them. The brussels sprouts will last 3-4 days maximum, so try to use them as soon as possible.
If you have any extra crispy fried onions, you can store those in a sealed bag or container at room temperature.
What Is The Best Way To Reheat Brussel Sprouts?
You can reheat these Brussel sprouts in the air fryer or the oven if you want them to stay crispy. If you use the microwave, they will be a bit softer on the outside when you reheat them.
Love Red Lobster? Try these copycat recipes!
Favorite Vegetable Side Dishes
- Air Fryer Potato Wedges
- Asparagus Casserole
- Boiled Cabbage
- Cooked Carrots
- Creamed Corn Casserole
- Cucumber Tomato Onion Salad
- Green Bean Bundles
- Homemade Coleslaw
- Red Potatoes
Check out more of my delicious vegetable side dish recipes and the best Red Lobster recipes here on CopyKat!
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Red Lobster Crispy Brussels Sprouts
Ingredients
Soy ginger glaze ingredients
- 1/2 cup brown sugar
- 3/4 cup white granulated sugar
- 1 1/4 cup reduced sodium soy sauce
- 1 tablespoon minced fresh ginger
Brussel Sprouts
- 32 ounces Brussels Sprouts
- 4 tablespoons olive oil
Topping
- 1/2 cup French's crispy fried onions
Instructions
Soy Ginger Glaze
- This is best made the day before, or at least several hours before, the sauce will thicken as it cools.
- In a small saucepan, combine brown sugar, white granulated sugar, and soy sauce. Turn on medium to medium-high heat. You will need to stir constantly as this sauce reduces by ⅓ to ½.
- Add ginger and give it a stir or two, and then remove it from the heat.
- This must cool completely or the sauce will not thicken. Store the sauce in an airtight container. This makes a lot of sauce and it can be stored for up to 1 month.
Roasted Brussels Sprouts
- Preheat oven to 400°F.
- Wash and cut the Brussels sprouts in half, pull off any yellowed leaves. Mix them in a bowl with the olive oil.
- Place the Brussels sprouts on a rimmed sheet pan and roast for 35 to 40 minutes. Shake the pan halfway through to brown the sprouts evenly.
- When ready to serve, portion some of the Brussels sprouts onto a plate, drizzle the soy ginger glaze, and then sprinkle on some of the crispy fried onions on top.
Sandy
The best recipe ever! Love it!
Kyle
I LOVE Red Lobster’s Crispy Brussel Sprouts! I think this recipe is as close as you can get it without going to the restaurant and ordering a side for yourself. The reduction was the hardest part in my opinion, I think because I’ve never reduced anything like that in my life, I didn’t know what to expect. Everything turned out awesome and I give this an A+! Thanks for the recipe Stephanie!
Anne
I tried making this and followed the recipe to a T… the soy sauce glaze is still way too salty (even using reduced sodium soy sauce). I’m going to attempt to tame it down this morning with something, just not sure what. I made the sauce last night for dinner today. Hoping it’s early enough this morning for it to thicken back up. I came back to check the comments to see if this happened to anyone else and what they did to fix it, but not seeing anything. Bummer. I think I will try honey. ??
Stephanie Manley
Most folks haven’t thought it was too salty, if I was going to thin out the saltiness, I would add a few tablespoons of vegetable stock, and allow the sauce to reduce.
Anne
Honey actually did the trick! Tastes great and remained thick (like honey is). So, was an easy fix! 🙂
Sharon Brewer
I had Daily Steak & Lobster with sides. I like Brussels sprout so ordered without noticing how they were made. They were SO GOOD! My whole dinner was prepared perfect. Those little sprouts were fabulous!!!
Daffy
Wish I’d have read reviews. I cooked sauce at too high heat and wound up with hard candy and couldn’t use it on sprouts…waste of sugar and soy sauce.
Stephanie Manley
I am really sorry you cooked the sauce too high and it didn’t turn out.
Kathy
Do you heat the sauce before you pour it over the Brussel sprouts since it was refrigerated?
Stephanie Manley
I would not, the heat of the Brussels sprouts is enough to warm the sauce up to the right temperature.
Brenda
I made this for my husband fist since we both love brussell sprouts. They tasted exactly like they do at Red Lobster! Then I made them for Christmas dinner. Even the family members who do not like brussell sprouts loved them! There were all gone very quickly and was asked to make them every year!!! My 17 year old granddaughter wanted the recipe!!! I like this recipe better than any other I have tried! Thank you so much!
Stephanie Manley
I am so glad you liked it! I think this sauce would go well on other vegetables like green beans.
Robin Cantrell
I love these but my silly husband won’t even try cause they are brussel sprouts. Do you think brocoli flowerets might work as well? Thanks.
Stephanie Manley
Sure it would work fine.
Tina
Do you boil the sauce and for how long
Stephanie Manley
Yes, you cook the sauce, I don’t recommend cooking on a full rolling boil, you cook it until it reduces in half. Depending on how high your heat is, it could take 10 to 15 minutes.
Cary
I made this tonight and the flavor is good, but it’s very sweet. Any suggestions on how to cut the sugar? Maybe add more soy?
KRISTA DYSON
Delicious! I had them a week ago at red lobster n made these few days later!
MY QUESTION IS (MAY HAVE MISSED IT IN READING) BUT DO YOU REFRIGERATE THE GLAZE OR NO??
THANK YOU!!
Stephanie Manley
I do refrigerate the glaze after I use it. It will last for a couple of weeks.
Becky Gibson
So good. The glaze is a tiny bit different, but I like this recipe better. I added a little garlic, too.
Sue
Was just at a Red Lobster restaurant 2 weeks as go and had the brussel sprouts as a side. I was told they were deep fried by our waiter
Stephanie Manley
Interesting, I have never noticed any grease on the plate when I tried these. Most people do not deep fry at home, I hope you will try the oven-roasted method I suggested.
Lynn H. Jones
They are quick fried. The chef told me how to cook them when y granddaughter worked there this year and I became hooked on them.
Candy L Goldwire
Can always airfry them cut your cooking time in half and have the same crisp as frying
Patricia Walker-Geurink
I was wondering about air frying them. I want to try the recipe as it is here first.
Johnie
I loved these.
Shirley
Can you use frozen Brussel sprouts? I think this recipe is going to be wonderful and ca wait to try it.
Stephanie Manley
They may not crisp up as fresh ones do, but the topping will work just the same!