Red Lobster Crispy Brussels Sprouts are roasted until crispy, tossed in a glaze that is a little savory, a little sweet, and a little tangy, then topped with homemade fried onions. Inspired by the popular Red Lobster side dish, this easy, flavor-packed recipe might even convert Brussels sprouts skeptics! If you don’t want to turn on your oven, roast the Brussels sprouts in an air fryer! If you love Brussels Sprouts (which I do now!), I also have Roasted Brussels Sprouts, a no-fuss option, you may want to try.
Ingredients & Substitutions
- Brussels Sprouts: Brussels sprouts are packed with nutrients, antioxidants, and fiber. I cut the Brussels sprouts in half, but if the Brussels sprouts are small enough, you can roast them whole. Just be sure to trim the ends and remove any outer leaves before roasting. Toss the Brussels sprouts in extra virgin olive oil before roasting, adjusting the cooking time as needed, depending on size.
- Fried Onions: There is something extra special about homemade fried onions. They just elevate the flavor of each bite! I use yellow onions because they are naturally sweet and crisp up nicely. (White onions work, too, but they will have a stronger onion flavor.) I used homemade fried onions in my Crispy Onion Scalloped Potatoes and my French Onion Funeral Potatoes, too!
- Glaze: The glaze is a blend of soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ground ginger. If you don’t have rice vinegar, try using apple cider vinegar or rice wine vinegar. Olive oil or neutral oil (like vegetable oil) can be used for the sesame oil, but the flavor will be less nutty.
- Ginger: I used ground ginger, but freshly grated ginger can also work. Just use about 3 times the amount, or 3/4 to a full teaspoon of fresh ginger.
Can I Use Frozen Brussels Sprouts?
Yes, you can use frozen Brussels sprouts, but they might not get as crispy as fresh ones. Be sure to thaw and drain them well before roasting to get rid of extra moisture.
Can I Use Store-Bought Fried Onions?
Yes, you can use store-bought fried onions, but we all preferred the homemade (we tested both!). But, I do understand the convenience of store-bought. So, if that is what you have on hand, go for it! The Brussels sprouts will still be delicious!
Can I Make The Glaze For Crispy Brussels Sprouts In Advance?
Absolutely! To work ahead, get the glaze made ahead of time. Just mix all the ingredients together and store it in the refrigerator. When ready to use it, warm it up a little before drizzling it over the Brussels sprouts.
How To Store & Reheat Crispy Brussels Sprouts
To store leftover crispy Brussels sprouts, place them in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and bake at 375°F for 10-15 minutes to get them crispy again. You can also reheat them in a hot skillet for a few minutes.
Red Lobster Crispy Brussels Sprouts
Ingredients
- 1 pound (16 ounces) Brussels sprouts, halved
- 2 tablespoons extra virgin olive oil
Fried Onions
- 1 small yellow onion, thinly sliced, layers separated (about 1 cup)
- 4 cups (32 ounces) vegetable oil
- 1 pinch kosher salt
Glaze*
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
Instructions
- Preheat oven to 450°F**. Line a baking sheet with aluminum foil. Set aside.
- In a large bowl, toss the Brussels sprouts with olive oil until evenly coated.
- Spread them in a single layer on the baking sheet, leaving space between each for even roasting.
- Bake for 20-25 minutes, or until browned and crispy.
Fried Onions
- While the Brussels sprouts are cooking, prepare the fried onions. Line a large baking sheet with two layers of paper towels. Set aside.
- To a large saucepan over high heat, add oil. Heat to 350°F.
- Working in batches, add the sliced onions to the hot oil. Fry for 2-5 minutes, until pale golden brown.
- Use a fine mesh strainer or slotted spoon to transfer the onions to the paper towels. Sprinkle with salt. Repeat with the remaining onions. (Make sure the oil temperature is at 350°F before each batch.)
Glaze
- While the Brussels sprouts cook, make the glaze. In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger.
- Bring to a simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened.
Assembly
- Transfer the roasted Brussels sprouts to a serving bowl.
- Drizzle with the glaze and toss gently to coat.
- Sprinkle the crispy fried onions over the top.
- Serve immediately.
Notes
- Preheat your air fryer to 375°F.
- Toss the Brussels sprouts in olive oil until evenly coated.
- Place the Brussels sprouts in the air fryer basket in a single layer. (Depending on the size of your air fryer, you may need to work in batches.)
- Air fry for 10-15 minutes, shaking the basket every few minutes or so, until the Brussels sprouts are crispy and golden brown. Cooking times may vary, depending on how crispy you want the Brussels sprouts to be.
- Once done, remove from the air fryer and drizzle with the prepared glaze.
- Top with homemade fried onions and serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These Brussels sprouts are super crispy and so good with the glaze! It is a delicious way to get your vegetables!
Elizabeth
I have grown to love Brussels sprouts, and this recipe is fantastic! I am going to make the Brussels sprout in the air fryer when I make these.
Stephanie
These crispy Brussels sprouts are so flavorful with that delicious glaze and crunchy fried onions. A great way to make Brussels sprouts a favorite vegetable!
Annabelle
These turned out great. I really like them a lot with the homemade fried onions (more than the store-bought).
Bella
I’ve always loved Brussels sprouts, but this recipe takes them to a new level! I would add some red pepper flakes to spice them up a bit!
