Brussels sprouts weren’t always my favorite vegetable, but that changed the day I tried the crispy sprouts at Red Lobster. The sweet soy-ginger glaze, the caramelized edges, and the crunchy fried onions on top turned these little green gems into a side dish I couldn’t stop thinking about.
After a few tries at home, I nailed a version that tastes just as good — maybe even better — and now it’s a regular on my dinner table. Whether I’m making them for a quick weeknight dinner or serving them with roast chicken on a Sunday, these sprouts always disappear fast.
Why You’ll Love These Brussels Sprouts
The real magic of this recipe is in the texture and the glaze. Roasting the sprouts until the edges are crispy brings out their natural sweetness, and the soy-honey-ginger sauce adds just the right balance of salty, sweet, and tangy. Toss in some crispy fried onions for a bit of crunch, and you’ve got a side dish that steals the show.
These sprouts are also incredibly versatile. They pair beautifully with seafood, grilled meats, or even a hearty vegetarian main. And the best part? You only need a handful of pantry staples to make them.
Tips and Tricks
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Don’t toss those loose leaves – They crisp up beautifully and are everyone’s favorite little “chips.”
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Go fresh for best flavor – Fresh Brussels sprouts roast up much better than frozen ones, giving you that perfect caramelization.
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Balance the glaze – Taste as you go; if you like it sweeter, add a touch more honey, or for more depth, a splash of brown sugar.
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Crispy finish – If you like your sprouts extra crispy, pop them under the broiler for a minute or two before tossing them in the sauce.
Make-Ahead Tips
You can trim and halve the sprouts earlier in the day and keep them in the fridge. When it’s time for dinner, just toss them with the butter and oil and pop them in the oven. The sauce can also be made a day ahead — just warm it gently before tossing it with the roasted sprouts.
Serving Suggestions
These crispy Brussels sprouts are a side dish that goes with just about anything. I love serving them alongside grilled salmon or roasted chicken, but they’re equally good with steak or even a veggie-forward meal like quinoa bowls.
For a party or holiday spread, serve them in a pretty dish and keep extra sauce on the side. Trust me, everyone will want to drizzle more on their portion.
Storage
If you have leftovers, store them in an airtight container in the fridge for up to 5 days. To bring back that just-roasted crispiness, reheat them in the air fryer or oven instead of the microwave — about 4-5 minutes at 325°F does the trick.
FAQs
Can I make them spicier?
Absolutely. Add a pinch of red pepper flakes or a drizzle of sriracha to the glaze for a spicy twist.
Can I substitute another vegetable?
Yes! Green beans or broccoli work beautifully with this glaze if you want to mix things up.
Do I need to use the crispy onions?
They add a great crunch, but you can skip them or use toasted panko breadcrumbs for a lighter option.
Can I make them in an air fryer?
Yes! Roast the Brussels sprouts in the air fryer at 375°F for about 12–15 minutes, shaking halfway through, then toss with the glaze.
Red Lobster Crispy Brussels Sprouts
Crispy, caramelized Brussels sprouts tossed in a sweet and savory soy-ginger glaze — this Red Lobster-inspired side dish is a family favorite.
Ingredients
For the Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved (keep the loose leaves for extra crunch)
- 2 tbsp melted butter
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup crispy French fried onions
- Parmesan cheese (optional, for garnish)
For the Soy-Ginger Glaze
- ¼ cup honey
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp butter
- 1 ½ tsp fresh ginger, minced
Instructions
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together melted butter, olive oil, salt, and black pepper. Add the Brussels sprouts, tossing until evenly coated. Spread them out on the prepared baking sheet.
- Roast for 30–35 minutes, stirring halfway through, until the sprouts are crispy and golden around the edges.
- While the Brussels sprouts are finishing in the oven, prepare the glaze. In a small saucepan over medium heat, combine honey, soy sauce, sugar, butter, and ginger. Bring to a gentle boil, then reduce to a simmer, whisking until the sauce slightly thickens. Remove from heat.
- Transfer the roasted Brussels sprouts back into the mixing bowl. Drizzle the warm soy-ginger glaze over them and toss until well coated.
- Serve in a large bowl, topping with crispy fried onions and a sprinkle of Parmesan cheese if desired. Enjoy immediately while hot and crunchy.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 294Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 24mgSodium 904mgCarbohydrates 33gFiber 3gSugar 23gProtein 4g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These Red Lobster-style Crispy Brussels Sprouts are proof that a simple vegetable can be downright addictive. They’re sweet, salty, crispy, and just a little fancy — the kind of side that makes any meal feel special.
Once you try this copycat recipe, you’ll find yourself making it again and again, whether it’s for a quick weeknight side or to impress guests at a dinner party.
