Red Lobster Crispy Brussels Sprouts with Soy-Ginger Glaze
User Reviews
4.9
Red Lobster Crispy Brussels Sprouts with Soy-Ginger Glaze
Description
The recipe starts by preparing a thick soy-ginger glaze from brown sugar, granulated sugar, reduced sodium soy sauce, and minced fresh ginger. Simmering the sugars and soy sauce reduces the liquid to create a syrupy glaze that cools and thickens before use. Proper cooling ensures the sauce’s ideal consistency for coating the sprouts.
Preparing the Brussels sprouts involves washing, halving, and removing any yellowed leaves, then tossing evenly with olive oil. Roasting at 400°F on a rimmed sheet pan for 35 to 40 minutes allows the sprouts to brown and crisp, especially with a shake halfway through to promote even cooking. Adequate spacing prevents steaming, which maintains crispness.
Serving involves drizzling the soy-ginger glaze generously over the roasted sprouts and topping with fried onions for added crunch. This combination balances the sprouts’ earthiness with the sweet-savory glaze and crispy textures, making it suitable alongside main courses or as an elevated snack.
Ensure Brussels sprouts are completely dry and spaced apart on the baking sheet to get crispy edges instead of soggy steamed texture.If doubling, use two sheet pans to avoid overcrowding and maintain even roasting.To adjust glaze consistency, add water gradually if too thick or simmer longer if too thin, watching closely to prevent burning.For more caramelization and less bitterness, roast sprouts a few minutes longer or add an extra drizzle of glaze before serving.
Ingredients
Soy ginger glaze ingredients
- 1/2 cup brown sugar
- 3/4 cup granulated sugar white
- 1 1/4 cup soy sauce reduced sodium
- 1 tablespoon ginger fresh, minced
Brussel Sprouts
- 32 ounces Brussels sprouts
- 4 tablespoons olive oil
Topping
- 1/2 cup fried onions French's brand; crispy
Instructions
Soy Ginger Glaze
- This is best made the day before, or at least several hours before, the sauce will thicken as it cools.
- 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.
- Add ginger and give it a stir or two, and then remove it from the heat.
- 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.
Roasted Brussels Sprouts
- Preheat oven to 400°F.
- Wash and cut the Brussels sprouts in half, pull off any yellowed leaves. Mix them in a bowl with the olive oil.
- 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.
- 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.
Notes
- Dry Brussels sprouts thoroughly and space them on the pan to achieve maximum crispiness.
- Double the recipe using two pans to prevent overcrowding and steaming of the sprouts.
- Adjust glaze thickness by adding water incrementally or reheating to reduce further, watching carefully to avoid burning.
- Roast slightly longer or add more glaze to reduce any bitterness from the sprouts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 1361mg | 57% |
| Potassium | 539mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 35g | 70% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 97mg | 108% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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