Red Lobster Crispy Brussels Sprouts with Soy-Ginger Glaze
These restaurant-quality Brussels sprouts are crispy on the outside, tender inside, and topped with a sweet-savory soy-ginger glaze and crunchy fried onions.
Servings 8
Calories 258kcal
Ingredients
Soy ginger glaze ingredients
- 1/2 cup brown sugar
- 3/4 cup white granulated sugar
- 1 1/4 cup reduced sodium soy sauce
- 1 tablespoon minced fresh ginger
Brussel Sprouts
- 32 ounces Brussels Sprouts
- 4 tablespoons olive oil
Topping
- 1/2 cup French's crispy fried onions
Instructions
Soy Ginger Glaze
- This is best made the day before, or at least several hours before, the sauce will thicken as it cools.
- In a small saucepan, combine brown sugar, white granulated sugar, and soy sauce. Turn on medium to medium-high heat. You will need to stir constantly as this sauce reduces by ⅓ to ½.
- Add ginger and give it a stir or two, and then remove it from the heat.
- This must cool completely or the sauce will not thicken. Store the sauce in an airtight container. This makes a lot of sauce and it can be stored for up to 1 month.
Roasted Brussels Sprouts
- Preheat oven to 400°F.
- Wash and cut the Brussels sprouts in half, pull off any yellowed leaves. Mix them in a bowl with the olive oil.
- Place the Brussels sprouts on a rimmed sheet pan and roast for 35 to 40 minutes. Shake the pan halfway through to brown the sprouts evenly.
- When ready to serve, portion some of the Brussels sprouts onto a plate, drizzle the soy ginger glaze, and then sprinkle on some of the crispy fried onions on top.
Video
Recipe Tips
The key to perfectly crispy Brussels sprouts is ensuring they're completely dry before roasting and giving them plenty of space on the baking sheet. Overcrowding will cause them to steam rather than roast, resulting in soggy sprouts. If doubling this recipe, use two baking sheets to maintain proper spacing. For an extra layer of flavor, consider placing some sprouts cut-side up to allow the glaze to pool in the natural cups of the leaves.
Troubleshooting Tips
- Sprouts not crispy enough? Make sure to thoroughly dry them before roasting and ensure they have enough space on the baking sheet
- Glaze too thick? Add a teaspoon of water at a time until desired consistency is reached
- Glaze too thin? Return to low heat and reduce further, watching carefully to prevent burning
- Bitter taste? Roast a few minutes longer to further caramelize or add an extra drizzle of glaze
Nutrition
Calories: 258kcal | Carbohydrates: 46g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 1361mg | Potassium: 539mg | Fiber: 5g | Sugar: 35g | Vitamin A: 855IU | Vitamin C: 97mg | Calcium: 66mg | Iron: 3mg
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