If you’re a devoted fan of Red Lobster’s crispy Brussels sprouts, prepare to be delighted! You’ll be thrilled to learn that recreating these restaurant-quality crispy Brussels sprouts at home is surprisingly simple and straightforward. You no longer need to wait for a special occasion or a trip to your favorite seafood chain to enjoy this delectable side. With just a few common ingredients and straightforward steps, you can achieve that sought-after flavor and texture.

While the original Red Lobster version traditionally involves deep frying for that extra crunch, this home-friendly recipe cleverly sidesteps that step. Most home kitchens aren’t equipped with deep fryers, so we focus on achieving incredible crispiness without the hassle or excessive oil. (Of course, if you happen to own a deep fryer and wish to replicate the exact restaurant method, we’ll offer a tip for that too!)

Instead, our approach involves perfectly roasting the Brussels sprouts in either your oven or air fryer until they are tender on the inside and beautifully caramelized and crisp on the outside. Once cooked, they’re drizzled with a rich, homemade soy-ginger glaze that balances sweet, savory, and tangy notes, then generously topped with crunchy fried onions. The combination of textures and flavors is absolutely divine – a true taste sensation that will have everyone asking for more!

Why You’ll Love This Crispy Brussels Sprouts Recipe:

1. A Perfect Copycat of a Restaurant Favorite: Indulge in the flavors of your beloved Red Lobster crispy Brussels sprouts without the high cost of dining out. This recipe is incredibly easy to prepare at home, delivering an authentic taste experience (minus the deep-frying, for a lighter touch). It’s a fantastic way to satisfy those cravings and enjoy a restaurant-quality dish from the comfort of your own dining room.
2. An Exquisite and Versatile Side Dish: These soy-ginger glazed Brussels sprouts are more than just a vegetable; they’re a show-stopping side dish! Whether you’re aiming to impress guests at a festive holiday dinner, adding a flavorful component to a weeknight meal, or even convincing picky eaters to enjoy their greens, this recipe is your secret weapon. Its vibrant flavors and appealing texture make it a standout addition to any spread.
3. Easily Customizable to Your Needs: Dietary preferences and cooking methods are easily accommodated with this flexible recipe. Want to make it gluten-free? Simple substitutions are provided. Following a low-carb or Keto diet? We have adjustments for that too. And with both oven and air fryer instructions, you can choose the cooking method that best suits your equipment and time constraints, ensuring a perfect batch every time.

Essential Ingredients for Your Red Lobster Brussels Sprouts

• Brussels Sprouts: For the best results, always opt for fresh, firm Brussels sprouts. These should be thoroughly trimmed and halved (or quartered for larger ones) to ensure even cooking and maximum surface area for crisping. Fresh sprouts will give you that desirable tender-crisp texture that frozen ones often lack.
• Olive Oil: A good quality olive oil is essential for roasting. It helps the sprouts achieve a beautiful golden-brown color and a crispy exterior. If you prefer, any neutral-flavored oil such as avocado oil, vegetable oil, or grapeseed oil can be used as a substitute without altering the overall taste significantly.
• Soy Sauce: This forms the savory backbone of our delicious glaze. I highly recommend using a low-sodium soy sauce to give you more control over the final saltiness of the dish, allowing you to adjust to your personal taste. For those requiring a gluten-free option, tamari or coconut aminos are excellent, flavorful alternatives.
• Ginger: When it comes to flavor, this is where fresh really shines! Freshly minced ginger provides a bright, pungent, and aromatic kick that is absolutely crucial for the authentic taste of the soy-ginger glaze. While ground ginger can be used in a pinch, it simply won’t deliver the same vibrant complexity. Trust me, it’s worth the extra minute to grate fresh ginger!
• Honey: Honey adds a lovely, natural sweetness to the glaze, perfectly balancing the savory notes of the soy sauce and the spice of the ginger. Its sticky consistency also helps the glaze thicken beautifully, adhering wonderfully to each roasted sprout.
• Brown Sugar: Complementing the honey, brown sugar contributes a deeper, more complex sweetness with hints of caramel. This richness is vital for a well-rounded sauce that truly enhances the flavor profile of the Brussels sprouts. It helps to create that slightly sticky, caramelized finish on the glaze.
• Crispy Fried Onions: Also widely known as French fried onions, these are not just a topping but a crucial textural and savory component that elevates this copycat dish to Red Lobster-level deliciousness. They provide an irresistible crunch and a distinct savory flavor that truly ties the whole dish together. Do not skip or skimp on these for the ultimate experience!

Essential Equipment for Roasting Perfection

• Baking Sheet: A sturdy, rimmed baking sheet is fundamental for roasting. Ensure it’s large enough to spread your Brussels sprouts in a single, even layer. This prevents steaming and encourages proper caramelization and crisping. A half-size baking sheet typically works perfectly for a standard batch, providing ample space for airflow.
• OR Air Fryer: For an even crispier result with minimal oil, an air fryer is an excellent alternative. Air frying circulates hot air, mimicking the effects of deep frying but with far less fat. I personally love both my Cuisinart oven-style model (great for larger batches) and my Ninja 5.5-quart basket-style fryer for their consistent performance and ability to achieve perfectly crispy vegetables.
• Medium Saucepan: You’ll need a small to medium-sized saucepan to prepare the savory soy-ginger glaze. This allows for gentle simmering and reduction of the sauce, ensuring it thickens to the perfect consistency for drizzling.

Step-by-Step Instructions for Crispy Red Lobster Brussels Sprouts

Step five: Assemble and Serve. Once the Brussels sprouts are roasted to your desired tenderness and crispiness, carefully transfer them to a beautiful serving bowl or platter. Generously drizzle the warm, thickened soy-ginger glaze over the top, ensuring every sprout gets a share of that incredible flavor. Finally, sprinkle a liberal amount of crispy fried onions over the glazed sprouts. The contrast of the warm, tender sprouts, the sticky-sweet glaze, and the crunchy onions is pure perfection. Serve immediately and enjoy the rave reviews!

If you truly desire to replicate the original, extra-crispy texture of Red Lobster’s deep-fried Brussels sprouts, you can take an additional step. After roasting them until tender, carefully deep fry the roasted Brussels sprouts in a neutral oil (like canola or vegetable oil) heated to about 350-375°F (175-190°C) for 1-2 minutes, or until they reach your desired level of crispiness. Immediately drain them on paper towels to remove excess oil, then transfer to a serving bowl, and proceed to top with the rich soy-ginger glaze and crispy onions. This method provides an exceptional crunch, but do exercise caution when deep frying.

Air Fryer Instructions for Extra Crispy Brussels Sprouts

For those who love the convenience and superior crisping power of an air fryer, here’s how to make these delightful Brussels sprouts with minimal fuss and fat:

1. Preheat your air fryer to 375ºF (190ºC). Allow it to preheat for at least 3-5 minutes, or according to your manufacturer’s specific instructions. Proper preheating ensures immediate crisping when the sprouts are added.
2. Add the prepared (trimmed and halved) Brussels sprouts to a large mixing bowl. Drizzle them with the olive oil and season generously with salt and black pepper. Toss vigorously to ensure every sprout is evenly coated in the oil and seasoning.
3. Carefully transfer the seasoned sprouts into the preheated air fryer basket, making sure not to overcrowd it. Cook for 10-14 minutes, or until the sprouts are tender on the inside and beautifully browned and crispy on the edges. For the absolute best and most even results, remember to pause and shake the basket 1-2 times during the cooking process.
4. While the Brussels sprouts are happily crisping in the air fryer, prepare your luscious soy-ginger glaze by following the detailed sauce instructions provided in the main recipe card above.
5. Once the sprouts are cooked, carefully remove them from the air fryer and transfer them to a large serving bowl.
6. Drizzle the warm, reduced soy-ginger glaze generously over the crispy sprouts, ensuring a flavorful coating.
7. Crown your dish with a liberal sprinkle of crispy fried onions. Serve immediately to enjoy the fantastic textural contrast and savory-sweet flavors!

Storing and Reheating Leftover Brussels Sprouts

While these crispy Brussels sprouts are undoubtedly best enjoyed fresh, you can certainly store any leftovers to savor later. Place any remaining sprouts in an airtight container and refrigerate them for up to 3 days. To maintain their best texture and flavor, avoid storing them with the crispy fried onions on top, as the onions will lose their crunch.

When you’re ready to enjoy them again, reheat leftover sprouts in an air fryer set to 300ºF (149ºC) for 5-7 minutes, or in a 350ºF (175ºC) oven until they are thoroughly heated through and regain some of their crispness. Reheating in the microwave is generally not recommended, as it tends to make them soggy rather than crispy. If the sauce has thickened too much upon reheating, you can warm it gently in a saucepan with a tablespoon of water or broth to loosen it before drizzling again.

Exciting Variations to Customize Your Brussels Sprouts

This Red Lobster copycat recipe is fantastic as is, but it also serves as a wonderful base for creative variations. Feel free to experiment and tailor the flavors to your preference:

• Truly Deep Fried (for the authentic crunch): As mentioned, the original Red Lobster Brussels sprouts are often roasted then briefly deep-fried for an intensely crispy exterior. If you want to replicate this exactly, after roasting your sprouts until tender, quickly deep fry them in a neutral oil heated to about 350-375°F (175-190°C) for 1-2 minutes until golden and extra crispy. Drain them on paper towels, then proceed with drizzling the reduced soy-ginger sauce and topping with crispy onion strips.
• Toasted Sesame Infusion: For an added layer of nutty complexity and authentic Asian flair, stir in 1-2 teaspoons of toasted sesame oil into the soy-ginger sauce *after* it has finished reducing. The oil’s delicate flavor is best preserved when added at the end. For an extra special touch, garnish with a sprinkle of toasted sesame seeds before serving.
• Spicy Kick: If you enjoy a little heat, it’s incredibly easy to add a spicy element to your glaze. Incorporate a pinch of crushed red pepper flakes, a teaspoon or two of sriracha sauce, or even a few finely diced red chili peppers (such as Thai bird’s eye chilies or serranos) into the sauce while it simmers. Adjust the quantity to achieve your desired level of spiciness.
• Zesty Orange Glaze: Brighten up the rich soy-ginger glaze with a vibrant citrus twist. Add the finely grated zest of half an orange (be careful to avoid the white pith) and/or a splash of freshly squeezed orange juice (about 1-2 tablespoons) to the sauce mixture before simmering. This will create a wonderfully aromatic and tangy citrus, ginger, and soy glaze that pairs beautifully with the earthy sprouts.
• Maximum Crispiness: If your goal is the absolute crispiest roasted Brussels sprouts, beyond what the air fryer already offers, there are a couple of tricks. Increase your oven temperature to 450ºF (230ºC) and reduce the cooking time slightly, keeping a close eye on them to prevent burning. Also, ensure your sprouts are as dry as possible before roasting, and never overcrowd the baking sheet or air fryer basket.

Smart Substitutions for Dietary Needs

This recipe is quite adaptable, allowing you to easily adjust it to fit various dietary requirements or ingredient availability:

• Gluten-Free Alternative: To make this recipe completely gluten-free, simply substitute regular soy sauce with an equal amount of tamari, gluten-free soy sauce, or coconut aminos. All of these options provide a similar savory depth without the gluten. For the crispy topping, ensure you use gluten-free fried onions, or alternatively, sauté thinly sliced regular onions until crispy.
• Low Carb or Keto Friendly: If you’re managing your carbohydrate intake or adhering to a keto diet, this recipe can be easily tweaked. Omit the honey entirely and swap the brown sugar for 4 tablespoons of your preferred low-carb brown sugar sweetener. While store-bought fried onions are surprisingly low in net carbs, for the strictest keto approach, you could consider making your own keto fried onions from scratch using almond flour or pork rinds as a coating.
• Using Frozen Brussels Sprouts: While fresh Brussels sprouts are highly recommended for their superior flavor and ability to get truly crispy, you can use frozen Brussels sprouts if fresh ones are not accessible. However, it’s crucial to thaw them completely and drain any excess moisture very thoroughly before roasting. Pat them dry aggressively with paper towels. Be aware that frozen sprouts will likely not achieve the same level of crispiness as fresh ones, often remaining a bit softer in texture.

Expert Tips for Perfectly Preparing Brussels Sprouts

Proper preparation is key to achieving delicious, evenly cooked, and crispy Brussels sprouts. Follow these simple steps for the best results:

• Wash and Thoroughly Dry: Always wash your Brussels sprouts well under cold running water. More importantly, pat them completely dry with a clean kitchen towel or paper towels. Excess moisture will steam the sprouts instead of allowing them to roast and crisp up beautifully.
• Trim the Ends: Using a sharp knife, carefully trim off the very bottom of the stem end of each Brussels sprout. You want to remove any tough or discolored parts without cutting too far into the sprout, which would cause the leaves to fall off.
• Size Matters for Cutting: The way you cut your sprouts significantly impacts even cooking. If a sprout is less than 1 inch in diameter, it’s best to leave it whole.
• Quarter Large Sprouts: For larger Brussels sprouts, those typically 2 ½ inches or longer, cut them in half lengthwise first, then cut each half into quarters. This creates smaller, more manageable pieces that cook evenly and get crispier.
• Halve Medium Sprouts: Most standard or medium-sized Brussels sprouts should be simply sliced in half lengthwise. This exposes more surface area to the heat, promoting better browning and caramelization.

Tips for Achieving the Perfect Glaze Consistency

The soy-ginger glaze is a highlight of this dish, and its consistency is crucial. Here’s how to ensure your sauce thickens beautifully:

• The absolute key to getting the sauce to thicken properly is to maintain a steady, consistent simmer. This allows the liquids to evaporate slowly and the sugars to caramelize, leading to a concentrated, syrupy glaze.
• Adjust the Heat as Needed: Pay close attention to your sauce. If it’s boiling vigorously and sputtering, reduce the heat to a more gentle simmer. Conversely, if it’s barely bubbling or not reducing, slightly increase the heat until you see steady, small bubbles forming across the surface.
• Monitor Reduction: Continue simmering until the sauce visibly reduces by at least half its original volume. You can mark the initial level on the side of your saucepan with a wooden spoon handle or by eye to gauge its progress. This reduction concentrates the flavors and ensures a thick, coatable glaze.
• Stir Regularly: While simmering, stir the sauce often. This prevents it from sticking to the bottom of the pan and burning, and also helps ensure even reduction and thickening.
• Check for Coating Consistency: Once thickened, the sauce should be able to coat the back of a wooden spoon. If you draw a line through the coated spoon with your finger, the line should hold without the sauce immediately running back together. This indicates it has reached the ideal syrupy consistency for drizzling.