Red Lobster Brussel Sprouts are one of the best side dishes to complement your seafood feast. These Brussels sprouts can take a beating at high heat, which renders the insides tender and the edges crispy and caramelized. Unlike your typical veggie side, Red Lobster takes their sprouts to the next level by coating them in a soy-ginger glaze that adds a savory, slightly sweet umami pop and pairs nicely with a range of entrées on the menu.
The crispy chopped bacon sprinkled on top is what makes Red Lobster Brussel Sprouts so special, adding a smoky salty crunch that complements the sweet but savory flavor of the sprouts. With roasted sprouts, a flavorful glaze and bacon, it turns into a dish that feels decadent but still grounded in healthy, fresh ingredients. A little char from roasting brings out the sprouts’ nutty flavor — so good that even the most veggie-averse turn their noses to a Brussels sprout’s face.
This side is particularly good with the grilled seafood at Red Lobster, such as the salmon, the shrimp skewers or the lobster tails, providing depth and contrast to lighter mains. It’s also a good way to work in some greens while still keeping it comfort food — or comfort food with a gourmet bent. This side dish is so good that guests will order it as a shareable appetizer or a plate to the side.
Whether you eat in or get takeout, Red Lobster Brussel Sprouts are a must-try item for fans of bold, savory sides. They hit the right notes of flavor, texture, creativity, turning a humble vegetable into an in-demand favorite. These sprouts demonstrate that with the right approach and the proper embellishment, even the most humble of vegetables can take center stage on a seafood-lover’s plate. If you have never tried them, they may surprise you with a bold flavor and a satisfying crunch.
Red Lobster Brussel Sprouts Recipe
Servings: 4–6 | Prep Time: 15 mins | Cook Time: 25–30 mins
Total Time: ~45 mins
📝 Ingredients
For the Brussels Sprouts:
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1 ½ lbs fresh Brussels sprouts
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2 tablespoons olive oil
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½ teaspoon kosher salt
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¼ teaspoon black pepper
For the Glaze (Soy-Ginger Sauce):
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2 tablespoons low-sodium soy sauce
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1 tablespoon honey (or brown sugar for deeper flavor)
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1 tablespoon rice vinegar (or apple cider vinegar)
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1 tablespoon sesame oil
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1 clove garlic, finely minced
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1 teaspoon fresh ginger, grated (or ¼ tsp ground ginger)
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½ teaspoon chili flakes (optional, for heat)
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1 teaspoon cornstarch + 1 tablespoon water (for thickening)
For the Topping:
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4 slices thick-cut bacon
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1 teaspoon sesame seeds (optional, for garnish)
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Thinly sliced green onions (optional, for garnish)
Instructions
Step 1: Prep Brussels Sprouts
- Rinse and trim the Brussels sprouts — remove the tough base and slice each sprout in half lengthwise.
- Thump them into a bowl with olive oil, salt and black pepper, and toss until well coated.
Step 2: Roast the Brussels Sprouts
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the sprouts, cut-side down, on a baking sheet lined with parchment paper or foil.
- Roast for 20–25 minutes, turning midway, until golden brown and crisp around the edges.
Step 3: Cook the Bacon
- As the sprouts roast, fry bacon in a skillet over medium heat until crisp.
- Drain on paper towels, cool, and chop into small crumbles.
Step 4: Prepare the soy-ginger glaze
- Add soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and chili flakes in a small pot.
- Add to a medium-low flame, stirring often, until simmering.
- Combine cornstarch with water and gradually whisk into the sauce. Simmer for 2–3 minutes until thickened.
- Take off the heat and set aside.
Step 5: Assemble & Serve
- Return the roasted Brussels sprouts to a bowl.
- Drizzle on the warm soy-ginger glaze and toss to coat evenly.
- Garnish with crispy bacon, sesame seeds, and green onions (if using).
- Serve immediately while hot!
Q: How to make Red Lobster Brussel Sprouts?
A: Red Lobster Brussels Sprouts Recipe The sprouts should be halved and roasted for 25 minutes at 400°F with olive oil, salt, and pepper until crispy. While they roast, cook and crumble bacon. Duke the glaze: Simmer soy sauce, honey, vinegar, sesame oil, garlic and ginger in a pan, then add a little cornstarch to thicken. Toss roasted sprouts in the glaze, mound with bacon, serve hot.