These Copycat Red Lobster Brussels Sprouts are caramelized to perfection with brown sugar, soy sauce, garlic, ginger, and crispy onions.
Alright, confession time—I’ve never been one of those “I adore Brussels sprouts” people. They were the veggies I’d shove to the edge of the plate as a kid, with that suspicious, dramatic side-eye. But somewhere along the way, probably thanks to a never-ending stream of TikTok recipes and a little peer pressure, I started experimenting with them.
But it wasn’t until a random, last-minute dinner at Red Lobster that I actually craved Brussels sprouts. You know, the kind of craving where you’re like, “Is it weird if I just order a plate of these as my whole meal?” Yep, that happened. I think it was during a chaotic holiday shopping spree where we were just starving and the only place without a mile-long wait was good ol’ Red Lobster. Honestly, I wasn’t expecting much. But then these caramelized, crispy, sweet-yet-savory sprouts landed on the table and completely stole the show.
Of course, after obsessing over them for days, I had to try making them myself. And you know what? It’s actually super easy. Like, easier than making a salad. And every time I serve them now, someone’s like, “Wait… are these the Red Lobster Brussels sprouts?” So, here’s my take. I might have tweaked the recipe a bit, but honestly, that’s part of the fun, right?
Why You’ll Love This Copycat Red Lobster Brussels Sprouts Recipe?
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Sweet & Savory Combo: The brown sugar and soy sauce are a match made in heaven. I swear, it’s like a candy coating but for veggies.
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Air-Fried Crispiness: No soggy sprouts here. They’re crispy, golden, and just perfect. Seriously, if you haven’t tried air frying Brussels sprouts, you’re missing out.
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Easy & Fast: You pretty much throw everything together and let the air fryer work its magic. Perfect for busy weeknights or random cravings.
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Versatile: They pair well with just about anything. Steak, chicken, seafood… heck, I’ve even eaten them with eggs for breakfast. No regrets.
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Crowd-Pleaser: Even the pickiest eaters seem to love these. I’ve had people who “hate” Brussels sprouts suddenly ask for seconds. It’s like veggie sorcery.
Ingredient Notes:
Let’s break down the magic that makes these sprouts so dang addictive.
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Brown Sugar: This gives them that sticky, caramelized finish. I’ve tried it with both light and dark brown sugar—dark gives a richer flavor if you’re into that.
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Soy Sauce: Adds the perfect salty, umami kick. I usually go for low-sodium just to keep it from being too salty, but full-sodium works if you’re all about that bold flavor.
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Garlic & Ginger: Fresh is best, but I’ve definitely cheated with powdered versions when I’m in a hurry.
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Brussels Sprouts: Fresh is ideal, but frozen can work. Just make sure you thaw and dry them really well or they’ll end up soggy.
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Crispy Fried Onions: I love tossing these on top. They’re like the cherry on a sundae, but crunchy. And way better.
How To Make Copycat Red Lobster Brussels Sprouts?
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Make the Sauce:
In a small saucepan over medium-high heat, combine the brown sugar and soy sauce. Stir constantly until the sugar dissolves and the sauce reduces by about half—roughly 15 minutes. Add the garlic and ginger, then let the sauce cool completely. It’s best to let it sit for at least 2 hours, but overnight is even better. That extra time just deepens the flavor. -
Cook the Brussels Sprouts:
Preheat your air fryer to 375°F. Give the basket a spritz of cooking spray. Cut the Brussels sprouts in half if you want those extra crispy edges (trust me, you do). Air fry for about 15 minutes, shaking the basket halfway through. You want them golden and crispy, with those charred bits that taste like heaven. -
Add the Sauce & Toppings:
Once the sprouts are done, drizzle them with at least half of the cooled sauce. Sprinkle with crispy fried onions or shallots for that extra crunch factor. Serve immediately and prepare for compliments.Want To Save This Recipe?
Storage Options:
Honestly, these Brussels sprouts are best devoured fresh. But if you somehow end up with leftovers (which, seriously, how?), here’s what to do:
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Refrigerate: Store in an airtight container for up to 3 days. Reheat them in the air fryer to bring back some of that crispiness.
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Freeze: I wouldn’t recommend it. Freezing kills the crunch and leaves them sad and mushy. Just make a fresh batch—it’s worth it.
Variations and Substitutions:
Looking to mix things up? Try these tweaks:
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Add Heat: Toss in some crushed red pepper flakes or drizzle with sriracha for a spicy kick.
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Make It Gluten-Free: Swap the soy sauce for tamari or coconut aminos. Boom, gluten-free deliciousness.
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Double the Crunch: Go crazy with those crispy onions. I’m talking full-on coating them. No shame.
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Vegan-Friendly: Just make sure your crispy onions are vegan-approved. Otherwise, you’re good to go.
What to Serve with Copycat Red Lobster Brussels Sprouts?
These sprouts are total chameleons. They go with everything. But if you need ideas…
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Grilled Chicken or Steak: The sweet-savory thing pairs perfectly with smoky meat.
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Seafood: Especially shrimp or salmon. They bring out the salty-sweet magic.
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Rice or Noodles: Pour that extra sauce over rice or noodles. Trust me, you’ll thank me later.
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Eggs: Yeah, I’ve eaten these with scrambled eggs for breakfast. No regrets.
Frequently Asked Questions:
Can I use frozen Brussels sprouts?
Yep, but make sure they’re fully thawed and dried. Otherwise, they’ll end up soggy.
Can I make the sauce ahead of time?
Absolutely. It actually gets better the longer it sits. Just store it in the fridge and you’re golden.
There you have it—Copycat Red Lobster Brussels Sprouts that even my veggie-hating friends adore. If you give it a go, let me know how it turns out! And if you tweak it with your own twist, spill the details. I’m all ears.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Red Lobster Brussels Sprouts
Ingredients
For the Sauce
- ¾ cup brown sugar
- ⅔ cup soy sauce use tamari or coconut aminos for gluten-free
- 1 clove garlic minced
- 1- inch piece ginger grated
For the Brussels Sprouts
- 32 ounces Brussels sprouts halved if desired
- Cooking spray
For Garnish
- ½ cup crispy fried onions or fried shallots ensure gluten-free if needed
Instructions
Prepare the Sauce:
- In a small saucepan over medium-high heat, combine the brown sugar and soy sauce. Stir continuously until the sugar is completely dissolved and the mixture has reduced by approximately half, which should take about 15 minutes. Add the minced garlic and grated ginger, stirring well to incorporate. Allow the sauce to cool completely. It is recommended to let it rest for at least 2 hours, but up to 24 hours for optimal flavor development.
Cook the Brussels Sprouts:
- Preheat the air fryer to 375°F (190°C). Lightly coat the air fryer basket with cooking spray. Arrange the Brussels sprouts in the basket, ensuring they are evenly distributed and not overcrowded. Cook for approximately 15 minutes, shaking the basket halfway through the cooking time to promote even browning. The Brussels sprouts should be golden brown and slightly crisp upon completion.
Combine and Serve:
- Transfer the cooked Brussels sprouts to a serving dish. Drizzle with the prepared sauce, ensuring even coating. Sprinkle with crispy fried onions or fried shallots for added texture and flavor. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
