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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.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- oven
- bowl
- pan
📝 Preparation Steps
1
Soy Ginger Glaze
2
This is best made the day before, or at least several hours before, the sauce will thicken as it cools.
3
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.
4
Add ginger and give it a stir or two, and then remove it from the heat.
5
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.
6
Roasted Brussels Sprouts
Brussels Sprouts32 ounces
7
Preheat oven to 400°F.
8
Wash and cut the Brussels sprouts in half, pull off any yellowed leaves. Mix them in a bowl with the olive oil.
Brussels Sprouts32 ouncesolive oil4 tablespoons
9
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.
Brussels Sprouts32 ounces
10
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.
Brussels Sprouts32 ounces
Nutrition Facts
calories
258 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
5 g
sugar Content
35 g
sodium Content
1361 mg
protein Content
6 g
carbohydrate Content
46 g
saturated Fat Content
1 g
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