Master the Red Lobster Brussels Sprouts Recipe at Home

Sharing is caring!

Last updated on November 30th, 2023

Red Lobster brussels sprouts recipe

Who’d have thought that cooking up Red Lobster’s Brussels Sprouts recipe in your kitchen could give you the same kick as dining at a fancy restaurant? You can whip up this appetizing delight by gathering up all the right ingredients, using a magical sauce, and prepping the sprouts like a pro. With the list of truckloads of ingredients and the easy-peasy instructions in hand, anyone can pull off this showstopper dish right at home.

With a little bit of time and elbow grease, this recipe will transport you to a Red Lobster dining experience without even stepping out of the house. Get ready to turn your home into a seafood haven, making your taste buds jump up and down with joy. So, go ahead and take the plunge!

Essential Ingredients for Red Lobster Brussels Sprouts Recipe

No dish proudly bears its apron strings without a rundown of its imperative ingredients. For our Red Lobster Brussels Sprouts Recipe, you’d need a handful of Brussels sprouts, reduced-sodium soy sauce, olive oil, granulated sugar, fresh minced ginger, and French’s original crispy fried onions.

Also, don’t forget your best friends, brown sugar and granulated sugar. They’ll add a touch of sweetness to the recipe, balancing the flavors just right. While the purists might prefer fresh Brussels sprouts, there is no harm in going for the frozen ones. So, if you’ve got a bag of frozen Brussels sprouts in your freezer, that’ll work too.

Sauce Ingredients

When it comes to the sauce, it’s all about a savory kick not too far off the beaten path. Here we’re talking about some reduced sodium soy sauce combined with minced ginger. Now, if you’re trying to navigate around soy sauce, don’t sweat it. You can substitute it with coconut aminos or tamari sauce. They will easily swoop in to mimic that same savory flavor we’re so smitten with. It’s like a secret weapon in your cooking arsenal. And trust me, you won’t be disappointed.

Toppings for Extra Crunch

Now, let’s talk about some real flavor. Adding a topping to these sprouts is like putting a cherry on a sundae. It adds that final touch you didn’t know you needed, but once it’s there, you’re glad it is.

One of the suggested toppings that pack a punch of flavor is red pepper flakes. Now, this ain’t your everyday topping. Red pepper flakes come with a bit of a kick. They add a dash of heat to the well-roasted sprouts, delighting your taste buds with an unexpected twist. If you’re all about flavor and aren’t scared of a little heat, sprinkle a few of these babies on top.

Step-By-Step: The Red Lobster Crispy Brussels Sprouts Recipe

Moving right along, let’s talk about the actual recipe. Now, I’m about to give you the play-by-play. That’s for another section. So without further ado, let’s get started!

Creating the Soy-Ginger Glaze

That soy-ginger glaze is what sets this dish apart. Patience is needed here, buddies. Choosing a low-sodium soy sauce makes a big difference – unless you’re into the salty side of life. Grab yourself a nice sturdy saucepan, preferably one with a thick bottom, to keep you from scorching everything. Toss in white sugar, brown sugar, and your soy sauce (or those coconut aminos), and give it a good old stir. Watch it like a hawk to avoid burning. Stir it up, whip it around, just like dancing a figure-8 until it reduces. This stuff is golden, trust me.

Trim Brussels Sprouts

Alright, pay close attention, because this bit is important. When it comes to preparing the sprouts for this recipe, you gotta do it right, or you might as well not do it all. You’re gonna need a sharp knife. Not your average butter knife, I mean a knife that means business.

Now, you’ll want to cut off the woody bottom without taking too much off, or those leaves will start to desert the sprout faster than a rat from a sinking ship. So, once you’ve got that core cut off, take a look at the first layer of leaves and examine them. Any bad apples, or rather, leaves, need to hit the road. Keep peeling and examining until you’ve got nice, firm, and clean leaves.

Tips for Roasting the Brussels Sprouts

Roasting brussels sprouts, huh? Here’s a nifty trick. Preheat that oven and throw the sheet pan in, too. Kinda like giving it a head start. For real crispy sprouts, put them cut-side down. Don’t worry if you flip them up, they’ll still get nice and charred.

Once that soy-ginger glaze cools down, put it in a squeeze bottle. Makes it easier to control how much goes on the sprouts – unless, of course, you like it dripping. Just wait with those fried onions, save that till the end for maximum crunch city.

Assembling the Crispy Onion Strips

Alright, we’re going for crispy onion strips now, fellas. Sure, you can buy them, but where’s the fun in that? Get a nice large onion, peel it, then slice it into thin strips. Take that bowl and coat these bad boys with flour. Heat some oil, medium heat should do the trick, and in the onion strips.

Getting them golden brown and crispy is the aim of the game, my friends. Once you’ve achieved that, put them on a paper towel to drain out any extra oil and let them hang out till they’re needed.

Modifying the Red Lobster Brussels Sprouts Recipe

So, feeling a bit adventurous, are we? Play around; you can tweak this dish. Switch up the sweeteners or use a different kind of oil. Change the toppings, if you feel like it. It’s your kitchen, after all.

Can You Make This Recipe Vegan or Gluten-Free?

Oh, absolutely! You can cook that sauce ahead and keep it on ice till it’s go-time. And if you’re thinking about going the extra mile and frying your onions in advance, totally doable. But remember, keep them airtight so they stay fresh and crispy. They don’t like the damp, you see.

What Can Be Used Instead of Soy Sauce?

Alright, so soy sauce ain’t for everyone. No reason to give up on this dish, though. There’s always an alternative. Try coconut aminos or tamari sauce. They’ll give that same deep, savory flavor that soy sauce brings. And if you’re really in a fix, Worcestershire sauce will do the trick. Just remember, when you substitute, always stir constantly to mix everything up nicely. Keepin’ it flavor town, folks.

Wrapping Up

And there you have it, champ! You’ve just rustled up some fine dining in your kitchen. This Red Lobster Brussels Sprouts recipe is a snap when you’ve got the right tips for making red lobster and you’ve picked out fresh Brussels Sprouts – they’re one of those favorite vegetable side dishes that always hit the right spot.

Remember to store any leftovers in an airtight container in the fridge, and they’ll keep nice and tasty for your next meal. Believe it or not, this recipe might even make qualifying purchases at Red Lobster a thing of the past. After all, why splurge on dining out when you can create a meal this delicious at home? The satisfaction of serving up a meal you’ve cooked yourself using top-notch ingredients, now that’s priceless.


Red Lobster Brussels Sprouts

Elevate your vegetable game with the irresistible flavor of our Red Lobster Brussels Sprouts! Let the perfect combination of savory goodness and a hint of seafood essence surprise and delight your taste buds.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Healthy, Lunch, Quick & Easy, side dishes
Keyword: Red Lobster Brussels Sprouts
Servings: 4
Author: The Endless Appetite


  • 1 lb Brussels sprouts, trimmed and cleaned
  • 1/4 cup reduced-sodium soy sauce (or coconut aminos/tamari sauce)
  • 2 tbsp olive oil
  • 1/4 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tbsp fresh minced ginger
  • 1 cup French's original crispy fried onions
  • Red pepper flakes (optional, for topping)

Soy-Ginger Glaze:

  • 1/4 cup reduced-sodium soy sauce (or coconut aminos/tamari sauce)
  • 2 tbsp white sugar
  • 2 tbsp brown sugar

Crispy Onion Strips:

  • 1 large onion, thinly sliced
  • 1/2 cup all-purpose flour
  • Cooking oil for frying


1. Create the Soy-Ginger Glaze:

  • In a sturdy saucepan, combine soy sauce, white sugar, and brown sugar.
  • Stir constantly over medium heat until the mixture reduces to a golden glaze.
  • Set aside to cool.

2. Trim Brussels Sprouts:

  • Cut off the woody bottoms of the Brussels sprouts, removing any damaged leaves.
  • Peel and examine leaves until you have clean, firm sprouts.

3. Roast the Brussels Sprouts:

  • Preheat the oven and a sheet pan.
  • Place Brussels sprouts cut-side down on the hot pan.
  • Roast until crispy, flipping if necessary.

4. Assemble the Crispy Onion Strips:

  • Coat onion strips in flour.
  • Heat oil in a pan and fry the onion strips until golden brown and crispy.
  • Drain excess oil on a paper towel.

5. Assemble the Dish:

  • Drizzle the cooled soy-ginger glaze over the roasted Brussels sprouts.
  • Top with crispy fried onions and red pepper flakes if desired.

6. Serve:

  • Serve immediately and enjoy your homemade Red Lobster Brussels Sprouts!


  • Preheat the sheet pan for extra crispiness when roasting the Brussels sprouts.
  • Use a squeeze bottle for the soy-ginger glaze for easy application.
  • Save the crispy fried onions for the end to maintain maximum crunch.

You Might Also Like

No Comments

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.