Sweet and crispy roasted magic—these Red Lobster brussels sprouts combine soy sauce, ginger, and garlic into a sticky-salty glaze that’ll make your kitchen smell like a cozy little bistro. The crunchy French fried onions on top? Yeah, they seal the deal.
Each bite is golden-edged and caramelized, a little smoky, a little sweet, and just… so good. You’ll want to pluck these straight from the pan (and maybe burn your tongue—we’ve all done it).
Crispy Brussels sprouts on their own? Lovely. But drizzle on that glossy soy-ginger glaze, toss in some crispy fried onions, and suddenly we’re talking serious flavor drama. This dish has the kind of umami-sweet combo that makes your oven look like a wizard. Honestly, it’s just one of those things you serve as a side and then five minutes later you’re wondering where they all went. Bonus: it’s super fun to say “Red Lobster–Style Crispy Brussels Sprouts” out loud.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Red Lobster brussels sprouts
There’s just something deeply satisfying about roasted Brussels sprouts when they’re treated right. Nothing fancy, no drama—just really good sprouts done well.
- Unreasonably addictive glaze: That soy-ginger-sugar blend clings to every crispy surface like a sweet-savory hug.
- The perfect roast texture: Crispy outer leaves, tender middle, and the little charred bits? Chef’s kiss.
- Minimal prep work: If you can halve a sprout and stir a glaze, you’ve basically got this down.
- Weeknight-to-party flexible: Serve ‘em on a Tuesday or dress them up for a holiday table.
- Unexpected crunch factor: French fried onions bring salty crunch that kicks things into snack territory.
- Great with all kinds of mains: These sprouts are total team players on your plate.
Ingredient Notes
Everything here plays an important role, but you can tweak it just enough to make it your own and still get that rich, sticky-salty-sweet payoff.
- Brown sugar: Adds deep, molassessy richness that helps the glaze caramelize beautifully. Dark brown sugar works best here.
- Granulated sugar: Balances things out with a lighter sweetness that keeps the glaze from being too heavy.
- Soy sauce: Go for low-sodium so the glaze doesn’t get too salty as it reduces. We want flavor, not salt-bomb.
- Fresh ginger: That zippy bite cuts through the sweetness and adds warmth. It’s bright and earthy—don’t skip it.
- Garlic: Just a touch, but enough to nudge the glaze into savory territory.
- Brussels sprouts: Pick firm ones with tight leaves. Halving them gives the flat side a chance to crisp up beautifully.
- Olive oil: Helps the sprouts brown evenly. Avocado oil works too, if that’s your jam.
- French fried onions: Store-bought and salty-crunchy. They’re the finishing explosion your tastebuds didn’t know they needed.
How To Make This Red Lobster brussels sprouts
You’ve got this. We’re not julienning daikon or spinning sugar here. This is all roast, reduce, drizzle, done.
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Make the glaze: In a small saucepan over medium heat, stir brown sugar, granulated sugar, and soy sauce together. Keep stirring. We want the sugars to dissolve fully and the mixture to start thickening—don’t just leave it to bubble angrily on its own.
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Add the flavor punch: Toss in the ginger and garlic. Let them mingle with the glaze for 30 seconds or so. You’ll smell when it’s ready—warm and gingery and amazing. Then take it off the heat.
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Let the glaze rest: This part requires patience (ugh, I know), but trust me. It needs at least 2 hours to cool and thicken. Overnight deepens the flavor even more if you’re thinking ahead.
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Preheat and prep: Oven at 400°F. While it’s coming to temp, wash, trim, and halve your Brussels sprouts. A little loose leaf shedding is normal. No panic.
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Toss and roast: Drizzle your halved sprouts with olive oil and toss till well coated. Spread them out on a rimmed baking sheet in one even layer—no crowding, or they’ll steam instead of crisp.
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Roast till golden and crispy: Slide ’em in the oven for 35–40 minutes. Shake the pan halfway through so both sides get some love. By the end, you should see seriously golden edges and delicious dark bits.
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Finish like a boss: Transfer the crispy sprouts to a serving dish. Give them a generous drizzle of your cooled glaze, and hit with a shower of French fried onions. Try not to eat the whole plate before it hits the table.
Storage Options
Okay, so you somehow have leftovers. First of all, I’m impressed. Second, here’s what to do.
Cool the sprouts completely before storing. Pop them in an airtight container and stick them in the fridge. They’ll stay decent for up to 3 days, though their crispiness does mellow.
Reheating? Use the oven or a skillet for best results. A quick toss on a hot pan with a splash of oil brings back a bit of their glory. Avoid microwaving if crisp edges matter to you (which… they probably do).
Can you freeze them? Technically, yes. But the texture goes a little mushy after thawing. If you do freeze them, wrap them tight and reheat in the oven from frozen for the best chance at a rebound.
Variations and Substitutions
Want to riff on these sprouts a little? Here are a few places you can play without totally reinventing the wheel.
- Honey instead of brown sugar: Adds a lighter floral sweetness. Just reduce the amount a bit so the glaze doesn’t get too sticky.
- Tamari for soy sauce: Great gluten-free swap. It’s slightly richer too, so watch saltiness.
- Roasted garlic: Swap out the fresh garlic for some mellow, sweet roasted cloves for a darker garlic flavor.
- Add a chili kick: Toss in a pinch of crushed red pepper flakes while the glaze simmers, if you like it spicy-sweet.
- No fried onions? Toasted sesame seeds or crushed pecans give a crunchy twist without the onion vibes.
- Bacon it up: Add chopped, crispy bacon to the mix before serving. It’s never not good, let’s be honest.
What to Serve with Red Lobster brussels sprouts
These sprouts can pair up with all kinds of mains. Fish, pasta, or even finger foods—they’re totally loyal like that.
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Try them next to a buttery fish dish like pan-seared cod with rainbow chard. The savory-sweet glaze plays up lighter seafood beautifully without overpowering.
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They also tag along great with creamy pasta. If you’re feeling extra, serve them beside chicken scampi for a truly indulgent dinner that dips into both comfort and sophistication.
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Roasted meats are total besties with these guys. Think simple pork tenderloin, grilled sausages, or even leftover rotisserie chicken.
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For a plant-forward plate, mix them into a grain bowl with quinoa, avocado, and a fried egg. Suddenly, Tuesday looks very chic.
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Want to get cozy-weird with it? They’re a surprisingly awesome side for something sweet-savory like bacon basil cornbread muffins. Trust your gut (and your belly).
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen Brussels sprouts?
You technically can, but they won’t roast the same way. Frozen sprouts tend to release extra water, so you miss out on that crispy outer shell and golden caramelization. If it’s what you’ve got, try roasting them a bit longer to drive off moisture, but fresh really gives you the best texture here.
Is it okay to make the glaze ahead of time?
Yes, and you’ll actually get a deeper flavor if you do. Make it a day in advance and stash it in the fridge. Just bring it to room temp before drizzling so it’s pourable. It thickens a lot as it cools—that’s a good thing!
What’s the best way to reheat leftovers?
The oven or stovetop is your friend here. Pop the sprouts on a hot skillet with a touch of oil or toss them in a 400°F oven for 8–10 minutes. They’ll re-crisp a bit that way. Microwave if you’re in a serious rush, but expect mushier results.
Are these good for a potluck or party?
Absolutely—they’re flavorful, easy to scale, and fun to eat. Just keep them warm if you can, since they’re crispiest fresh from the oven. If you need to prep ahead, roast them first and warm them quickly before drizzling with the glaze and adding onions right before serving.
Red Lobster–Style Crispy Brussels Sprouts
Ingredients
Soy-Ginger Glaze
- 2 tbsp (30 g) dark brown sugar packed
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tsp (5 ml) fresh ginger finely grated or minced
- 1 clove garlic minced
Brussels Sprouts & Toppings
- 1 lb (450 g) Brussels sprouts trimmed and halved
- 2 tbsp (30 ml) olive oil or avocado oil
- 1/2 cup (30 g) French fried onions
- kosher salt and black pepper to taste
Equipment
- Small Saucepan
- Rimmed Baking Sheet
- Large mixing bowl
Instructions
- Make the glaze: In a small saucepan over medium heat, combine the brown sugar, granulated sugar, and soy sauce. Stir constantly until sugars dissolve and the glaze starts to thicken, about 2–4 minutes.
- Add ginger and minced garlic. Stir for about 30 seconds until fragrant. Remove pan from heat and let the glaze cool completely—at least 2 hours (or overnight for deepest flavor).
- Prep Brussels sprouts: Preheat oven to 400°F (200°C). Wash, trim, and halve the Brussels sprouts, removing any tough outer leaves as needed.
- In a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until well coated.
- Spread sprouts cut-side down on a rimmed baking sheet in a single, even layer (do not crowd).
- Roast: Roast Brussels sprouts in preheated oven for 35–40 minutes, shaking pan halfway through, until crispy and deeply golden on the edges.
- Finish: Transfer roasted sprouts to a serving platter. Drizzle generously with the cooled soy-ginger glaze. Top with French fried onions right before serving. Enjoy immediately!
