Get ready to fall in love with your new favorite side dish: Copycat Red Lobster Brussels Sprouts. These crispy golden veggies are roasted to perfection, tossed in a sweet and tangy honey-soy glaze, and crowned with crunchy fried onions for that irresistible final touch. Each bite bursts with flavor and texture, making it tough to stop at just one serving. Whether you’re recreating a restaurant experience at home or wowing guests for dinner, this recipe brings all the crave-worthy magic you remember from Red Lobster—right to your table.
Ingredients You’ll Need
Every component in these Copycat Red Lobster Brussels Sprouts is carefully chosen to deliver layers of flavor and that signature crunchy-yet-tender bite. Simple, pantry-friendly ingredients work together to create a showstopper side that tastes even better than eating out!
- Brussels sprouts (1 pound, trimmed and halved): Fresh, vibrant sprouts are the star—look for firm, bright green ones for maximum crispness.
- Olive oil (2 tablespoons): A drizzle locks in moisture and ensures those crispy caramelized edges.
- Salt (1/4 teaspoon): Just enough to enhance the natural sweetness and savoriness.
- Black pepper (1/4 teaspoon): Adds warmth and a subtle kick to the sprouts.
- Honey (1/4 cup): Brings sticky sweetness that balances out the earthy flavors beautifully.
- Soy sauce (2 tablespoons): Infuses the glaze with umami depth and a hint of saltiness.
- Balsamic vinegar (1 tablespoon): Provides tangy complexity and a touch of acidity to cut through the richness.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who love a spicy edge, this packs a gentle heat.
- Crispy fried onions (1/4 cup, for topping): The crowning glory—add crunch and a sweet-savory punch just before serving.
How to Make Copycat Red Lobster Brussels Sprouts
Step 1: Prep and Preheat
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper or foil. This helps the Brussels sprouts roast evenly—and makes cleanup a breeze. While the oven heats up, trim and halve your Brussels sprouts so they cook through beautifully and get those coveted crispy edges.
Step 2: Toss the Sprouts
In a large bowl, toss the prepped Brussels sprouts with olive oil, salt, and black pepper. The oil coats each sprout, helping to lock in moisture while encouraging caramelization. Spread them out in a single layer on your prepared baking sheet, making sure they have plenty of space (crowding steams them instead of roasting).
Step 3: Roast to Perfection
Pop the tray in the oven and roast for 20 to 25 minutes, flipping the sprouts halfway through. You want golden-brown edges and fork-tender centers. If you like your Brussels sprouts extra crispy, give them a quick broil for 2 to 3 minutes at the end—just keep a close eye so they don’t burn!
Step 4: Prepare the Honey Soy Glaze
While the sprouts roast to golden glory, get that luscious glaze ready! In a small saucepan, whisk together honey, soy sauce, balsamic vinegar, and—if you’re up for it—red pepper flakes for a hint of heat. Warm the mixture gently over medium heat just until it starts to bubble, then immediately take it off the burner to keep the flavors bright and fresh.
Step 5: Toss and Finish
Once the Brussels sprouts are hot, crispy, and done, scoop them into a large mixing bowl. Drizzle the warm glaze all over and toss everything gently to coat. Top generously with crispy fried onions right before serving so they stay perfectly crunchy. That’s it—your Copycat Red Lobster Brussels Sprouts are ready to dazzle!
How to Serve Copycat Red Lobster Brussels Sprouts
Garnishes
The finishing touch makes all the difference. Sprinkle your Brussels sprouts with a little extra crispy fried onion or a dusting of fresh chopped parsley for color. If you’re feeling adventurous, a quick zest of lemon over the top adds brightness and a burst of aroma.
Side Dishes
These Copycat Red Lobster Brussels Sprouts pair beautifully with mains like baked salmon, grilled chicken, or a perfectly seared steak. They’re also a vibrant addition alongside creamy mashed potatoes or wild rice. Don’t be surprised if your guests reach for seconds before their entrée!
Creative Ways to Present
Turn this dish into a centerpiece by arranging the glazed Brussels sprouts on a serving platter and piling the onions high right before serving. For cocktail parties, skewer the sprouts onto toothpicks with a bit of onion between each—instant, irresistible appetizers that disappear fast.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Copycat Red Lobster Brussels Sprouts, store them in an airtight container in the fridge for up to three days. Don’t add the crispy onions until just before serving to keep them perfectly crunchy.
Freezing
While these Brussels are at their best fresh, you can freeze them (without the fried onions) for up to a month. Let them cool, pack into an airtight freezer-safe container, and when you’re ready, thaw in the fridge overnight before reheating.
Reheating
To bring back that lovely crispiness, reheat the Brussels sprouts on a baking sheet in a 400°F oven for about 10 minutes. Forget the microwave—it can make them soggy. Add the crispy fried onions after reheating so every bite is as delightful as the first.
FAQs
Can I use frozen Brussels sprouts?
Yes! Just thaw and pat them very dry before roasting. This helps achieve those caramelized, crispy edges, though fresh is always best for unbeatable texture.
What if I don’t have balsamic vinegar?
No worries—apple cider vinegar or even red wine vinegar makes a decent substitute and keeps your glaze bright and tangy.
Are Copycat Red Lobster Brussels Sprouts gluten-free?
They can be! Just swap regular soy sauce for your favorite gluten-free tamari or coconut aminos, and be sure to use certified gluten-free crispy onions.
Can I make these in an air fryer?
Absolutely! Air fry at 375°F for 15 to 18 minutes, shaking the basket halfway through. They’ll get beautifully crisp and cook even faster this way.
How can I make these spicier?
Just up the amount of crushed red pepper flakes in the glaze or add a dash of hot sauce. Taste and tweak until it’s just right for your heat-loving crew.
Final Thoughts
If you’re looking for a little restaurant magic in your own kitchen, you won’t find an easier or more delicious way than these Copycat Red Lobster Brussels Sprouts. With every bite, you’ll taste why this dish has become a fast favorite in so many homes. Give it a try, and get ready to share the recipe—everyone will be asking for your secret!
Print
Copycat Red Lobster Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These Copycat Red Lobster Brussels Sprouts are a delicious side dish that combines the flavors of sweet honey, tangy balsamic vinegar, and savory soy sauce, all roasted to crispy perfection. Topped with crispy fried onions, they make a delightful addition to any meal.
Ingredients
Brussels Sprouts:
- 1 pound Brussels sprouts (trimmed and halved)
Seasoning:
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon crushed red pepper flakes (optional)
Topping:
- 1/4 cup crispy fried onions
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- Prepare Brussels Sprouts: Toss Brussels sprouts with olive oil, salt, and pepper. Spread them on the baking sheet.
- Roast Brussels Sprouts: Roast for 20–25 minutes, flipping halfway through, until crispy.
- Make Sauce: Whisk honey, soy sauce, balsamic vinegar, and red pepper flakes in a saucepan until heated.
- Coat Brussels Sprouts: Drizzle the warm sauce over roasted Brussels sprouts in a bowl. Toss to coat.
- Serve: Top with crispy fried onions before serving.
Notes
- For extra crispiness, broil the Brussels sprouts for 2–3 minutes after roasting.
- You can also air fry them at 375°F for 15–18 minutes, shaking halfway through.
Nutrition
- Serving Size: 1/4 batch
- Calories: 180
- Sugar: 14 g
- Sodium: 410 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
