Red Lobster Fresh Roasted Brussel Sprouts

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. It is easy for you to recreate this dish at home.

Homemade Red Lobster Fresh Roasted Brussel Sprouts with brown butter sauce in a serving bowl

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.

Brussels 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.

Homemade Red Lobster roasted brussel sprouts in a serving bowl

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 stove and pour the butter into a heatproof dish.

Roasted Brussel sprouts in a baking dish

When you pour the butter from the pan to the heatproof 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. You can pour it through a strainer to remove the solids. This is the sauce you will pour over your final Brussel sprouts.

Do you love the Red Lobster? Try these other copycat Red Lobster recipes.

Red Lobster Chesapeake Corn on the Cob
Red Lobster Shrimp Nachos
Red Lobster Parrot Bay Coconut Shrimp

Homemade Red Lobster Fresh Roasted Brussel Sprouts with brown butter sauce in a serving bowl

Red Lobster Fresh Roasted Brussel Sprouts

Brussel Sprouts never tasted so good.
5 from 1 vote
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Red Lobster Recipes
Servings: 8
Calories: 156kcal

Ingredients

  • 2 pounds Brussel sprouts fresh
  • 2 tablespoons Olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 ounces butter

Instructions

  • 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.

Nutrition

Calories: 156kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 395mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1120IU | Vitamin C: 96.4mg | Calcium: 50mg | Iron: 1.6mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Amanda

    Making these for my mom and i as i type this. So excited. Ive never like brussels sprouts until i tried hers the other day at RL and now i cant stop thinking about them.

  2. Nancy

    I wasn’t a big fan of Brussels sprouts until I made a shredded salad, now I even order them out!! I’ll definitely be making this dish.

    BTW, it’s Brussels sprouts, like the city.

  3. Trudy

    Made these veggies and did add the garlic as Janis me fined and it was Great. These recipes are the best and everyone’s ideas to add to their taste is also great ideas.

  4. Emilio

    I’ll bet these will be BETTER than Red Lobster’s. They seem to over-roast them, at least the two times I’ve tried them.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares