Red Lobster–Style Crispy Brussels Sprouts
Sweet, salty, and gloriously crispy, these Red Lobster–style Brussels sprouts are roasted to golden perfection, glazed with a sticky soy-ginger sauce, and finished with a shower of crunchy French fried onions for the ultimate umami-loaded veggie side. They're simple enough for weeknights and impressive enough for your holiday table.
4
side servings
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!
Notes
If making ahead, store the cooled glaze in the fridge and bring to room temperature before drizzling. Fried onions are best added right before serving so they stay crisp. For a spicy kick, add a pinch of crushed red pepper flakes to the glaze as it cooks.
Nutrition
Calories: 210kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 480mg | Potassium: 480mg | Fiber: 5g | Sugar: 10g | Vitamin A: 930IU | Vitamin C: 96mg | Calcium: 58mg | Iron: 2.3mg