You can make Red Lobster Fresh Roasted Brussel Sprouts just like they do. These roasted Brussel sprouts are roasted in the oven, and then tossed in a light brown butter sauce; you can recreate this dish at home.
Seasonal Red Lobster Menu Items
The Red Lobster menu changes all of the time. This fall and winter the Fresh Roasted Brussel Sprouts and the Red Lobster Whipped Sweet Potatoes with Honey Roasted Pecans are two new side dish recipes. Brussel Sprouts are so easy to prepare. I know you are going to fall in love with these.
How to Recreate the Red Lobster Fresh Roasted Brussel Sprouts
The recipe starts with fresh Brussel sprouts. I simply give them a good wash, nip off the ends that attach the little cabbages to the stem, and coat them with olive oil and sprinkle some salt and pepper. I pop them on a cookie sheet lined with parchment paper and bake them at 400 degrees until they are browned on the outside. While the Brussel sprouts are cooking in the oven, you can start on the browned butter sauce.
Browned butter is so delicious and so easy to make. I know that once you taste it, you will find many other good ways to serve up browned butter with vegetables or even on bread. To make browned butter, place butter in a small skillet over medium heat. Swirl the pan occasionally to make sure the butter cooks evenly. As the butter begins to melt it will foam, the color of the butter will change. It will go from the familiar yellow to tan, and to brown. While it is changing color, it will become fragrant. Remove from the oven and pour the butter into a heatproof dish.
When you pour the butter from the pan to the heat proof dish, you will notice some solids at the bottom of the pot. Try to pour only the liquid part leaving as many solids as you can. This is the sauce your will pour over your final Brussel sprouts.
Red Lobster Fresh Roasted Brussel Sprouts
- 2 pounds Brussel sprouts fresh
- 2 tablespoons Olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 ounces butter
- Preheat the oven to 400 degrees. Wash Brussel sprouts and nip off the end of the stem and pull off any loose leaves. Place sprouts into a large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Place a sheet of parchment paper on a cookie sheet and place the Brussel sprouts on the parchment paper. Bake for about 20 to 25 minutes. The Brussel sprouts will be lightly browned on the outside, and tender on the inside when they have cooked.
- About 10 minutes before the Brussel sprouts are done, place the butter into a small pot over medium heat. Swirl continually, the butter will begin to brown. When the butter has become fragrant and has a caramel color, remove it from the pot, and pour into a heatproof dish, be sure to leave as many solids as you can in the pot. Discard the solids. Remove the Brussel sprouts from the cookie sheet and place on a plate to serve. Drizzle over browned butter just before serving.