Go Back Email Link
–+ servings
Header image featuring a delicious serving of Red Lobster copycat Brussels sprouts

Best Red Lobster Brussels Sprouts Copycat Recipe

Apron 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
Print Recipe Pin Recipe
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!