Best Red Lobster Brussels Sprouts Copycat Recipe

You know what’s the bee’s knees, the cat’s pajamas, the unicorn of the veggie world? Yep, it’s Brussels sprouts. But not just any Brussels sprouts, I’m talking about Red Lobster’s Brussels sprouts. Boy, oh boy, are they a treat!

Ever tried to recreate them at home? If you did, you probably know it’s like trying to catch a cloud and pin it down. It’s not easy to replicate that savory-sweet-tangy flavor that makes you say “Yum!” every time. But guess what? Sprouts might seem like a tricky dish, but with this recipe, you’ll find it’s easier than you think!

Let’s dive into this culinary adventure and I promise, this Red Lobster Brussels sprouts recipe will bring that seafood restaurant’s flavor right to your home!

Finished dish of Red Lobster copycat Brussels sprouts
Ta-da! More delicious than finding a forgotten $20 in your jeans! Your taste buds are in for a treat.

Understanding the Dish: Red Lobster’s Brussels Sprouts

Alright, here’s our main attraction – Red Lobster Crispy Brussels Sprouts. These aren’t your average sprouts, folks. Picture this: Brussels sprouts, slathered in a glossy soy-ginger glaze, then roasted till they’re crispy outside and tender inside. Heavenly, right?

But the fun doesn’t stop there. Top them off with a sprinkle of crispy fried onions for a crunch that takes these sprouts to the next level. Recreating this at home might seem daunting, but don’t fret. After a comedy of culinary errors, I’ve cracked the code!

So, strap on your apron, and let’s bring the magic of Red Lobster recipes, starting with these sprouts, right into your kitchen.

Overhead shot of roasted Brussels sprouts in a serving dish
Look down and marvel – deliciousness from a bird’s eye view! Perfectly roasted, just like Red Lobster’s.

Gathering Your Tools: The Kitchen Magician’s Kit

Before we start cooking, let’s talk gear. You don’t need a kitchen like Gordon Ramsay’s to make these sprouts, but a few basic items are key. Let’s break it down:

  • Baking Sheet: A flat surface to give our sprouts a perfect tan.
  • Wooden Spoon: For stirring the sprouts with love, not scratches.
  • Large Bowl: A mixing pot where the magic happens.
  • Sharp Knife: For trimming the sprouts. Remember, sharper is safer!
  • Saucepot: A small one will do, for our glaze.
A kitchen knife resting on a cutting board next to a bowl
Tools of the trade: where the culinary magic begins!

Got your gear ready? Awesome! Now, let’s hunt down those ingredients.

Ingredients: The Flavor Warriors

Here’s the part where you transform into a kitchen Sherlock Holmes. We’re going to find all the characters for our tasty tale:

  • Brussels Sprouts: Our heroes, about a pound should do.
  • Soy Sauce: For that umami punch.
  • Balsamic Glaze: A sweet and tangy sidekick.
  • Soy-Ginger Glaze: The secret sauce.
Raw Brussels sprouts in a mixing bowl
Raw and ready! Our Brussels sprouts are eager to dive into the flavor pool.
  • Brown Sugar: The sweet whisperer.
  • Olive Oil or Avocado Oil: Your choice for that crispy goodness. 
  • French’s Original Crispy Fried Onions: The finishing crunch, grab a handful.
Ingredients for Red Lobster Brussels sprouts arranged on a kitchen counter
Meet the dream team! Ready to transform into your favorite Red Lobster side dish.

Got everything? Missing something? Don’t worry, we can always improvise. Now, let’s move on to the fun part!

Prep Time: Sharpening Your Culinary Skills

Our sprouts need a bit of TLC before they hit the heat. Here’s how we do it:

  1. Trim Sprouts: Remove the brown, woody bottom and the first layer of leaves. They’re like the sprout’s old pajamas – time for them to go!
  2. Cut Sprouts: Cut them in half. More surface area means more crispy bits. Who doesn’t love that?
  3. Soaking: Soak Brussels sprouts in salted water for 10 minutes before cooking. This helps to reduce bitterness.
  4. Bowl Tossing: Toss them in the large bowl with your chosen oil. Don’t be shy, get your hands in there and mix ’em up!
Preparation step showing trimmed Brussels sprouts in a bowl
Brussels sprouts prep time! A little trim, and they’re runway-ready.
Baking sheet prepared with Brussels sprouts, ready for the oven
Trust me, your oven is brusseLIN’ with anticipation! Just wait till you smell the magic!

Well done, prep chef! The sprouts are ready for their hot date with the oven.

Cooking: The Sprouts’ Transformation

Now comes the part where we turn up the heat. Even the picky eaters won’t be able to resist these crispy, flavorful sprouts! Don’t sweat it, I’ll walk you through:

Comparison of raw and cooked Brussels sprouts
From raw to ravishing! It’s like watching your favorite superhero transform.
  1. Preheat Oven: Preheat your oven to 425°F (220°C). You know what they say, “A watched oven never preheats.” Okay, I just made that up, but it sounds good, right? For this recipe, we’re aiming for a medium heat.
  2. Arrange on Sheet: Arrange the sprouts cut-side down on the baking sheet. Like sunbathers on a beach, they need their space.
  3. Pre-Roast Sprouts: Once the oven temperature is right, roast Brussels sprouts for about 15 minutes, or until they’re golden brown. Think of a summer tan, but for sprouts. Waiting is the hardest part. After roasting the sprouts for 15 minutes, remove them from the oven.
  4. Glaze Cooking: While the sprouts roast, let’s make the glaze. Mix soy sauce, brown sugar, garlic powder, and dried ginger in your saucepot. Bring it to a boil, then let it simmer. It should thicken up into a glossy glaze. Like making a potion, only tastier!
  5. Glazing: Toss the sprouts in the soy-ginger glaze, ensuring each one is well coated.
  6. Final Roasting: Return the glazed sprouts to the oven for another 5-10 minutes, until crispy and caramelized.
  7. A Sweet Finish with Balsamic Glaze: Now for the grand finale! Drizzle 2 tablespoons of balsamic glaze over the hot, crispy sprouts. Give them a gentle toss to coat them in this sweet, tangy goodness. It’s the perfect touch to elevate the flavors and add a beautiful sheen.
  8. Adding Crunch: Finally, sprinkle with crispy fried onions for added crunch.
Brussels sprouts roasting in the oven to a perfect golden brown
In the oven they go! It’s sauna time for these sprouts.
Roasting process of Brussels sprouts in an oven
Inside the oven, where the sprouts go from simple to sensational!
Crispy onions sprinkled over Brussels sprouts
Nothing like a little crunch to sprout up your day! Crispy onions: the ultimate sprout accessory.

You did it, Chef! Now take a bow, because those Brussels sprouts look restaurant-worthy. Now, let’s move on to our final touches and serving suggestions.

Serving with Flair: The Grand Finale

Now, how to serve these beauties? Let’s get creative:

  • Dress to Impress: Drizzle the soy-ginger glaze over the sprouts. It’s like their fancy dress for the party.
  • Crunch Time: Sprinkle those crispy fried onions on top. They’re like edible confetti!
  • Sidekicks: Pair them with other Red Lobster favorites. Sprouts with shrimp nachos, crab alfredo, or flounder? Yes, please!
Plated Red Lobster Brussels sprouts, ready to be served
A dish so good, it might just steal the show at dinner tonight! Ready, set, devour!
  • Sweet Potatoes: For a heartier meal, try serving these sprouts with roasted sweet potatoes. They’re a match made in heaven!
  • Sour Cream: For a creamier experience, try serving these sprouts with a side of tangy sour cream.
  • Tortilla Chips: For a fun twist, try serving your sprouts with tortilla chips for some extra crunch.
  • Creamy Broth: Imagine these Brussels sprouts served alongside a bowl of creamy seafood broth. Sounds divine, right?
Dinner table set with a plate of Red Lobster Brussels sprouts
Who needs a centerpiece when you have these gems? Your dinner table just got a Michelin star.

There you have it, a masterpiece! But what if there are leftovers? Read on!

Saving for Later

Here’s how to store your sprouts for a tasty tomorrow:

  1. Cooling Down: Let the sprouts cool completely. They’ve had a hot day!
  2. Container Love: Put them in an airtight container. They need their beauty sleep, after all.
  3. Reheating Magic: When you’re ready to enjoy them again, reheat in the oven or air fryer to bring back the crispiness. They’ll be as good as new!

Now, let’s tackle some burning questions.

Airtight container storing leftover Brussels sprouts
Goodbye food waste, hello tomorrow’s lunch! These leftovers might just taste better the next day.

Sprout Queries: Your Culinary FAQs

Here’s where we unravel some Brussels sprouts mysteries:

How many calories are in the Brussel sprouts at Red Lobster?

Wondering about the calories in Red Lobster’s Brussels sprouts? It’s about 350 per serving. But remember, ours might be a bit less naughty! The best part? These Red Lobster Brussels sprouts are keto diet friendly, making them a perfect side dish for those on a low-carb diet.

Why won’t my Brussel sprouts get crispy?

If your sprouts aren’t getting crispy, you might not be using enough oil. Also, remember to roast them cut-side down.

A baking plate with unevenly roasted Brussels sprouts
Don’t panic! Your Brussels sprouts first aid is here, to help your sprouts get the golden tan they deserve!

Why do you soak Brussel sprouts before cooking?

Soaking sprouts can help reduce bitterness. It’s like a mini spa treatment for them.

Should I boil brussel sprouts before roasting?

Boiling before roasting? Some chefs swear by it. But for this recipe, we’re keeping things simple.

How does Gordon Ramsay cook brussel sprouts?

Gordon Ramsay likes to blanch his sprouts first, then sauté them with bacon. Sounds delicious, but our recipe is a little different!

Is it better to steam or boil Brussel sprouts?

Steaming keeps more nutrients in the sprouts, but for this recipe, we’re roasting.

Should you cut Brussel sprouts in half before roasting?

Cutting sprouts in half before roasting creates more crispy edges. Yum!

Close-up of Red Lobster Brussels sprouts with glistening soy-ginger glaze
These sprouts have more shine than a freshly waxed sports car! You won’t believe they’re not from Red Lobster.

What takes the bitterness out of Brussel sprouts?

Soaking sprouts or adding a bit of sugar to the cooking water can reduce bitterness.

Why are my roasted Brussel sprouts mushy?

If your sprouts are turning mushy, they might be overcrowded on the baking sheet. Give them some space!

Can I use Air Fryer to Cook Brussels Sprouts?

If oven-roasting isn’t your thing, an air fryer is a great option to get those sprouts crispy.

Wow, we covered a lot, didn’t we? Let’s wrap things up.

Reheated leftover Brussels sprouts
Day-old sprouts? More like day-old magic! Perfectly reheated, crispy as ever.

Wrapping Up: Apron Ace Says, “You’re a Brussels Boss!”

We’ve done it, folks! From ingredient sleuthing to sprout roasting, you’re now a Brussels boss. You’ve learned to serve these gems with panache, save leftovers for later, and even answered some burning Brussels sprouts questions.

Mastering this recipe is the perfect way to impress your guests at your next dinner party. Remember, the Apron Ace motto: have fun, cook delicious food, and keep that culinary curiosity alive.

Until our next kitchen escapade, happy cooking, my friends!

Header image featuring a delicious serving of Red Lobster copycat Brussels sprouts

Best Red Lobster Brussels Sprouts Copycat Recipe

7737f8c28c2cc5158e14eaf64d376635Apron Ace
Unlock the secret to Red Lobster's crispy Brussels sprouts at home! Step-by-step guide to restaurant-style sprouts. Start cooking now!
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Soaking 30 minutes
Total Time 1 hour 15 minutes
Course Dinner, Side Dish
Cuisine American
Servings 4 people
Calories 245 kcal

Equipment

  • 1 wooden spoon
  • 1 large bowl
  • 1 sharp knife
  • 1 Baking sheet
  • 1 saucepot

Ingredients
  

  • 1 lbs Brussels sprouts
  • ¼ cup soy sauce
  • 2 tbsp balsamic glaze
  • ¼ cup soy-ginger glaze
  • 2 tbsp brown sugar
  • 3 tbsp olive oil (or avocado oil)
  • ½ cup Crispy Fried Onions (French’s Original)

Instructions
 

Preparation

  • Sprout Trimming: Remove the brown, woody bottom and the first layer of leaves. They're like the sprout's old pajamas – time for them to go!
  • Sprout Cutting: Cut them in half. More surface area means more crispy bits. Who doesn't love that?
  • Bowl Tossing: Toss them in the large bowl with your chosen oil. Don't be shy, get your hands in there and mix 'em up!

Cooking

  • Preheat Oven: Preheat your oven to 425 °F. You know what they say, “A watched oven never preheats.” Okay, I just made that up, but it sounds good, right? For this recipe, we’re aiming for a medium heat.
  • Arrange on Sheet: Arrange the sprouts cut-side down on the baking sheet. Like sunbathers on a beach, they need their space.
  • Pre-Roast Sprouts: Once the oven temperature is right, roast Brussels sprouts for about 15 minutes, or until they’re golden brown. Think of a summer tan, but for sprouts. Waiting is the hardest part. After roasting the sprouts for 15 minutes, remove them from the oven.
  • Glaze Cooking: While the sprouts roast, let’s make the glaze. Mix soy sauce, brown sugar, garlic powder, and dried ginger in your saucepot. Bring it to a boil, then let it simmer. It should thicken up into a glossy glaze. Like making a potion, only tastier!
  • Glazing: Toss the sprouts in the soy-ginger glaze, ensuring each one is well coated.
  • Final Roasting: Return the glazed sprouts to the oven for another 5-10 minutes, until crispy and caramelized.
  • Sweet Finish with Balsamic Glaze: Drizzle balsamic glaze over the hot, crispy sprouts. Give them a gentle toss to coat them.
  • Adding Crunch: Once done, sprinkle with crispy fried onions for added crunch.

Notes

  • This recipe delivers fewer calories than the original Red Lobster version while keeping the flavor you love.
  • Use more oil and roast sprouts cut-side down if they don’t crisp up.
  • Soak the sprouts in salted water before cooking to reduce their bitterness.
  • Drizzle the soy-ginger glaze over the sprouts and sprinkle with crispy fried onions for an unforgettable serving experience.
  • Pair these sprouts creatively with other Red Lobster favorites, roasted sweet potatoes, or even tortilla chips.
  • Store leftovers in an airtight container and reheat in the oven or air fryer to restore crispiness.
  • Cook this Brussels sprouts recipe in an air fryer for a crispier texture.
  • Enjoy the process and continue experimenting as the key to great cooking lies in maintaining culinary curiosity.

Nutrition

Calories: 245kcalCarbohydrates: 26gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1588mgPotassium: 520mgFiber: 4gSugar: 13gVitamin A: 855IUVitamin C: 96mgCalcium: 60mgIron: 2mg
Keyword Brussels sprouts, copycat recipe, Glazed Brussels sprouts, Low-carb, Red Lobster, Red Lobster recipe, Roasted vegetables
Tried this recipe?Let me know how it was!

2 thoughts on “Best Red Lobster Brussels Sprouts Copycat Recipe”

    • Hi Linda,

      Thank you so much for pointing that out! You’re absolutely right, and I appreciate your keen eye. The balsamic glaze indeed plays a delightful role in this recipe. Here’s the missing step:

      After the final roasting, when the Brussels sprouts are all crispy and caramelized, drizzle 2 tablespoons of balsamic glaze over them. Give them a gentle toss to coat evenly. This adds a lovely sweet and tangy flavor that really brings the dish together, plus it gives a beautiful glossy finish!

      I’ve updated the recipe on the blog to include this step. Thanks again for your help in making the recipe even better. Happy cooking, and I hope you enjoy the Brussels sprouts with this tasty addition! 😊👨‍🍳

      Warm regards from Apron Ace

      Reply

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