Red Lobster Crispy Brussels Sprouts with soy-ginger glaze and fried onions are a tasty side dish. These roasted Brussels sprouts are crispy on the outside and tender on the inside. Fried onions add a little crunch and the ginger-soy glaze gives this dish a touch of sweetness.
Many folks claim they can’t stand Brussels sprouts, but that probably stems from some food-related trauma during childhood. Yep, when cooked poorly, Brussels sprouts can be nasty soggy balls of bitterness.
On the other hand, when made right, they are absolutely delicious. This Red Lobster recipe for crispy Brussels sprouts is sure to convert even the pickiest veggie eater. The earthiness of the Brussels sprouts is balanced by the sweet soy-ginger glaze. The fried onions add a crispy texture and another layer of flavor.
Red Lobster’s crispy brussels sprouts are one of their most popular side dishes. These addictively delicious sprouts are roasted until tender, then tossed in a sweet and savory soy-ginger glaze and topped with crispy fried onion strips. But how exactly does Red Lobster make these crave-worthy brussels sprouts? Let’s take a look behind the scenes!
Step 1: Selecting the Best Brussels Sprouts
The first step to making great brussels sprouts is selecting high-quality sprouts. Red Lobster likely sources fresh brussels sprouts from local farms when in season They look for sprouts with bright green, tightly packed leaves Soft, yellowing or puffy leaves are signs of less than fresh sprouts. Good sprouts should also feel firm when gently squeezed.
When fresh sprouts aren’t available high-quality frozen sprouts are used. Frozen at peak ripeness, these maintain great texture and flavor. Regardless of fresh or frozen, the sprouts are thoroughly washed and any damaged outer leaves removed.
Step 2: Cutting the Sprouts
Once washed and trimmed, the brussels sprouts are cut in half top-to-bottom. This exposes more surface area for caramelization during roasting. Leaving the core intact helps the sprout halves hold together.
Some prep cooks may further quarter larger sprouts for even cooking The uniform sizing promotes even cooking,
Step 3: Tossing with Olive Oil
Prior to roasting, the sprout halves are tossed with olive oil. This helps the hot air of the oven circulate around each sprout for maximum browning and caramelization. The oil also conducts heat for quicker cooking while providing richness. Just a light coating is needed so the sprouts don’t get greasy.
Step 4: Seasoning and Roasting
Next, the oiled sprouts are spread on sheet pans and seasoned. Kosher salt and black pepper add basic seasoning. Other spices like garlic powder, onion powder or red pepper flakes may also be used.
The sheet pans then go into high heat convection ovens. The hot, circulating air crisps up the sprout’s outer leaves while steaming the insides tender. Frequent tossing ensures even cooking on all sides.
Roasting times range from 35-45 minutes. Red Lobster’s chefs know exactly when the sprouts reach the perfect balance of crunchy exterior and tender interior.
Step 5: Making the Soy-Ginger Glaze
While the sprouts roast, the sweet and savory glaze is prepared. Granulated sugar and brown sugar are combined with reduced sodium soy sauce in a saucepan. The sugars offset the soy’s saltiness. Fresh ginger adds a bite of spice.
The mixture is simmered until thick and glossy, with the sugars fully dissolved. Constant stirring prevents scorching and uneven cooking. Once cooled, the glaze thickens further to a luxuriously glossy coating consistency.
Step 6: Tossing with Glaze and Onions
Once roasted, the hot sprouts are tossed first with the cooled glaze. The thick glaze evenly coats each piece, adhering to all the nooks and crannies. Its stickiness helps the final garnish of crispy onions adhere.
These onion crisps provide great crunch and onion flavor that complements the sprouts and glaze. They are simply store-bought French’s fried onions sprinkled on top.
Step 7: Serving Immediately
The fully sauced and garnished brussels sprouts are served right away while still hot and crispy. Their temperature keeps the glaze liquidy and the onions super crispy. Passing time makes both lose their appeal.
So that’s how Red Lobster delivers perfectly cooked brussels sprouts with a crave-worthy crispy, sweet and savory coating. While several steps are involved, each one refines the flavor and textures. Follow this process at home for sprouts as irresistible as the restaurant’s!
Tips for Making Copycat Crispy Brussels Sprouts
Recreate the Red Lobster experience with these handy tips:
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Seek out the freshest, firmest brussels sprouts possible for the best flavor and crunch.
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Cut sprouts evenly for consistent cooking. Quarter large sprouts.
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Toss sprouts thoroughly with oil to distribute heat for even browning.
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Use convection baking or toss sprouts frequently for crispy all-over roasting.
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Simmer the glaze gently to avoid burning and over-reducing the sauce.
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Cool glaze completely so it thickens before tossing with sprouts.
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Top with onion crisps at the very end to preserve their crunch factor.
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Serve sprouts immediately before they steam and get soggy.
Frequently Asked Questions
How long should I roast the brussels sprouts?
Roast at 400°F for 35-45 minutes, tossing halfway, until browned and tender when pierced with a fork. Adjust time as needed for your oven.
Can I use frozen brussels sprouts?
Yes, thawed frozen sprouts work well, though fresh will be more crispy. Roast frozen sprouts a bit longer.
What if my glaze is too thin or thick?
If glaze is too thin, simmer longer to reduce further. For thick glaze, stir in drops of water until desired consistency is reached.
Can I prepare the glaze ahead?
Absolutely. Make glaze up to 5 days ahead and refrigerate until needed. Reheat gently before using.
What if I can’t find fried onions?
Substitute crispy fried shallots, onion strings, or even crumbled bacon or toasted nuts for crunch.
Recreating Red Lobster’s insanely delicious brussels sprouts is totally doable at home with high quality ingredients and the right techniques. Follow this guide for sprouts that will disappear fast from your dinner table!
What To Serve With Red Crispy Brussel Sprouts
Try pairing the Brussels sprouts with Red Lobster Shrimp Scampi or a shrimp fettuccine dish. You can also serve them with grilled chicken or salmon and a side of rice.
If you have any extra glaze, it tastes fantastic served over the meat or fish. It is especially great with pork. And of course, don’t forget to include the crispy fried onions when you serve it.
Recipe Variations and Ingredient Substitutions
- If you want, you can sprinkle the Brussels sprouts with salt and black pepper before roasting them.
- Honey or maple syrup can be used in place of half of the brown sugar.