Red Lobster Roasted Brussels Sprouts - CopyKat Recipes (2024)

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by Stephanie Manley, Last Updated 34 Comments

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You can make Red Lobster Roasted Brussels Sprouts just like they do. Fresh Brussel sprouts are roasted in the oven and then tossed in a light brown butter sauce. It is easy for you to recreate this dish at home.

Red Lobster Roasted Brussels Sprouts - CopyKat Recipes (1)

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Table of Contents

Seasonal Red Lobster Menu Items

The Red Lobster menu changes all of the time. This fall and winter the Roasted Brussel Sprouts and Whipped Sweet Potatoes are two new side dish recipes.

Oven Roasted Brussels Sprouts are so easy to prepare. I know you are going to fall in love with them. They are healthy, low carb, and keto-friendly.

Red Lobster has a new recipe for this lovely green vegetable please check out my recipe for Red Lobster Crispy Brussels Sprouts.

Ingredients

Here’s a list of what you need

  • FreshBrussel sprouts
  • Olive oil
  • Salt
  • Ground black pepper
  • Butter

How to Make Red Lobster Roasted Brussels Sprouts

  1. Wash Brussel sprouts and nip off the end of the stem and pull off any loose leaves.
  2. Place Brussel sprouts into a large bowl.
  3. Drizzle them with olive oil and sprinkle with salt and pepper.
  4. Place a sheet of parchment paper on abaking sheet.
  5. Place the Brussel sprouts on the parchment paper.
  6. Bake at 400 degrees for 20 to 25 minutes.
  7. About 10 minutes before the Brussel sprouts are done, place the butter into a small pot over medium heat.
  8. Swirl the butter over the heat continually until it is fragrant and has a caramel color, remove it from the heat.
  9. Slowly pour the butter into a heatproof dish leaving as many solids as you can in the pot. Discard the solids.
  10. Place cooked Brussel sprouts on a plate to serve.
  11. Drizzle browned butter over them just before serving.
Red Lobster Roasted Brussels Sprouts - CopyKat Recipes (2)

Easy Browned Butter Sauce

Browned butter is so delicious and so easy to make. I know that once you taste it, you will find many other good ways to serve up browned butter with vegetables or even on bread.

To make browned butter, place butter in a small skillet over medium heat. Swirl the pan occasionally to make sure the butter cooks evenly. As the butter begins to melt it will foam.

The color of the butter will change. It will go from the familiar yellow to tan, and to brown. While it is changing color, it will become fragrant. Remove it from the stove and pour the butter into a heatproof dish.

When you pour the butter from the pan into the dish, you will notice some solids at the bottom of the pot. Try to pour only the liquid part leaving as many solids as you can. You can pour it through a strainer to remove the solids.

This is the sauce you will drizzle over roasted Brussel sprouts.

Red Lobster Roasted Brussels Sprouts - CopyKat Recipes (3)

Love Red Lobster? Try these copycat recipes!

  • Cheddar Bay Biscuits
  • Chesapeake Corn
  • Clam Chowder
  • Red Lobster Coconut Shrimp
  • Scallops Wrapped in Bacon
  • Shrimp Nachos

Favorite Vegetable Side Dishes

  • Bacon Wrapped Green Bean Bundles
  • Cheddar Cauliflower
  • Cooked Carrots Recipe
  • Greek Style Potatoes
  • How to Cook Purple Potatoes
  • Keto Broccoli and Cheese
  • Oven Roasted Red Potatoes

Check out more of my easy vegetable side dish recipes and the best Red Lobster recipes here on CopyKat!

Red Lobster Roasted Brussels Sprouts

Brussels Sprouts with browned butter sauce is a wonderful side dish.

4.93 from 13 votes

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Course: Side Dish

Cuisine: American

Keyword: Red Lobster Recipes, Roasted Brussel Sprouts

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 156kcal

Author: Stephanie Manley

Ingredients

  • 2 pounds Brussels sprouts fresh
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
  • 3 ounces Butter

Instructions

  • Preheat the oven to 400 degrees.

  • Wash Brussels sprouts and nip off the end of the stem and pull off any loose leaves.

  • Place sprouts into a large bowl. Drizzle with olive oil and sprinkle with salt and pepper.

  • Place a sheet of parchment paper on a baking sheet and place the Brussel sprouts on the parchment paper.

  • Bake for 20 to 25 minutes. The Brussel sprouts will be lightly browned on the outside and tender on the inside when they are done.

  • About 10 minutes before the Brussels sprouts are done, place the butter into a small pot over medium heat.

  • Swirl continually over the heat. The butter will begin to brown.

  • When the butter has become fragrant and has a caramel color, remove it from the pot, and slowly pour it into a heatproof dish. Be sure to leave as many solids as you can in the pot. Discard the solids.

  • Remove the Brussels sprouts from the baking sheet and place them on a plate to serve.

  • Drizzle the browned butter over the Brussel sprouts just before serving.

Video

Nutrition

Calories: 156kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 395mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1120IU | Vitamin C: 96.4mg | Calcium: 50mg | Iron: 1.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Angela R.

    Red Lobster Roasted Brussels Sprouts - CopyKat Recipes (5)
    I enjoy the Brussel Sprouts, they have a great flavor.

    Reply

  2. Jackie P

    Red Lobster Roasted Brussels Sprouts - CopyKat Recipes (6)
    Absolutely delicious!! I have made these twice and will definitely make again. I have shared the recipe with several friends. The sauce is spectacular. Don’t hesitate making this wonderful dish!

    Reply

  3. Lisa Baber

    No. Theres more than just butter! Basalmic? But sweet nit vinegar.

    Reply

    • Stephanie Manley

      I think you are thinking of their latest version of Brussels Sprouts. https://copykat.com/red-lobster-crispy-brussel-sprouts/

      Reply

  4. Christopher Moore

    Red Lobster deep fried their Brussel spouts now. Just saying.

    Reply

    • Stephanie Manley

      I think you are looking for this recipe. Red Lobster Crispy Brussels Sprouts

      Reply

  5. David Brewer

    I used the crispy onions used in green beans casserole for crunchy and drizzled balsamic vinegar

    Reply

  6. Kimberly

    Red Lobster Roasted Brussels Sprouts - CopyKat Recipes (7)
    Yes yes yes when I read this recipe they gave us for Red Lobster brussel sprouts I was like okay where is the brown sugar or something that butter is not going to give those brussel sprouts that beautiful taste alone there is something sweet to it I like them so much I need to learn this recipe because I refuse to keep purchasing things lol lol

  7. Patricia Martino

    Hello.. Is there a crunchy topping on Red Lobster Brussel Sprout Crunch????

    Reply

    • Stephanie

      I don’t know, I haven’t had their current Brussel sprouts.

      Reply

      • Lorraine

        I had Red Lobster Brussel Sprouts today and the crunchy topping was like crispy fried onions. They were delicious.

      • Stephanie

        I believe they have recently created a new recipe there, I will have to check it out.

    • Melinda M

      Yes it dried onions like you use with green bean casserole but there is more to this recipe. My guess teriyaki and/of soy sauce – it’s a little sweet tasting but AWESOME! ❤️

      Reply

      • Pamela

        Balsamic glaze

      • Darlene

        I had those a couple of weeks ago too.OMG they were SO good. I’m trying to find out exactly what the sauce was. I want to make them for Thanksgiving.

      • Stephanie

        I am working on them, but they won’t be ready for thanksgiving 🙁

    • K

      My goodness! Red Lobster’s new Brussel sprouts are out of this world. The waitress said that they are steamed, tossed in a soy ginger sauce before placing them in the air fryer. Then they are finished off with the French/fried onions. I generally HATE them with a passion but now I’m craving them. Looking to go back JUST FOR THE BRUSSEL SPROUTS. TRY THEM!!!

      Reply

      • Nicole

        Red Lobster Roasted Brussels Sprouts - CopyKat Recipes (8)
        Thank you! We forgot to ask them last night, they are delicious!

    • Chris

      I recently ordered the soy ginger salmon with a side of the brussel sprouts at Red Lobster and it tastes like they do drizzle some of the soy ginger/ teriyaki sauce over the sprouts. The crunchy topping is crushed French fried onion Rings like you put on green bean casseroles. This new version of Brussel sprouts is delicious

      Reply

    • Mary Williams

      The Brussel Sprouts at Red Lobster are wonderful. Yes, they have a sweet taste and a little crunch but I think the crunch comes from the roasting. All I know is when all of them were gone I wanted to lick the plate.LOL!

      Reply

      • theresa

        I just had these last week. They had a sweetness to them. Do you know what ingredients made them sweet? This copycat recipe doesn’t call for anything sweet. They were delicious!

      • Stephanie Manley

        So these were their Brussel sprouts from a couple of years ago. I believe they now have a teriyaki sauce over them.

  8. Houstonfit

    Red Lobster Roasted Brussels Sprouts - CopyKat Recipes (9)
    Loved these Brussels sprouts! So easy to make. Everyone gobbled these right up.

    Reply

  9. Amanda

    Making these for my mom and i as i type this. So excited. Ive never like brussels sprouts until i tried hers the other day at RL and now i cant stop thinking about them.

    Reply

    • Stephanie

      I hope you enjoy them!

      Reply

  10. Nancy

    I wasn’t a big fan of Brussels sprouts until I made a shredded salad, now I even order them out!! I’ll definitely be making this dish.

    BTW, it’s Brussels sprouts, like the city.

    Reply

  11. Natasha

    im never making brussels any other way now 🙂 thank you for the recipe!

    Reply

  12. Trudy

    Made these veggies and did add the garlic as Janis me fined and it was Great. These recipes are the best and everyone’s ideas to add to their taste is also great ideas.

    Reply

    • Stephanie

      I am so glad you enjoyed these Brussel sprouts.

      Reply

  13. Janis

    I like brussel sprouts and I’m really enjoying made this way. I added garlic to mine which I really enjoy. Thank you for doing these.

    Reply

  14. Karen Novak

    I think your site is the bomb girl!! Thank you for sharing all you do.

    Reply

  15. Emilio

    I’ll bet these will be BETTER than Red Lobster’s. They seem to over-roast them, at least the two times I’ve tried them.

    Reply

    • Stephanie Manley

      I hope you enjoy these.

      Reply

  16. Sara

    I was looking for this recipe. Loved it!

    Reply

Leave a Reply

Red Lobster Roasted Brussels Sprouts - CopyKat Recipes (2024)

FAQs

Why are my roasted brussel sprouts not crispy? ›

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.

What takes the bitterness out of brussel sprouts? ›

The sweetness works with the bitterness, and the sugar helps to caramelize the sprouts and bring out their own sweetness. A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.

Why are my roasted brussel sprouts chewy? ›

Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.

Why are my roasted brussel sprouts hard? ›

Not using enough oil.

We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.

Should brussel sprouts be cut in half before roasting? ›

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

Should brussel sprouts be dry before roasting? ›

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp. Surface area is your friend!

How do I roast brussel sprouts without bitterness? ›

  1. Brussels sprouts have a bad reputation for tasting horrible because very few people know how to cook them properly. ...
  2. But try cutting them in half, drizzling a bit of olive oil over the top, and roasting them with garlic and onion, and a pinch of kosher salt. ...
  3. When cooked well, they have a wonderful, nutty flavor.
Jul 13, 2020

Why are my roasted brussel sprouts bitter? ›

The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.

How do you make roasted brussel sprouts less bitter? ›

To cut down on some of that bitterness, take a few extra steps. When you clean and prep your Brussels sprouts for cooking, be sure to remove the outer leaves. Additionally, rather than going straight to the roasting pan, consider quickly blanching the sprouts first, which can also help reduce bitter flavors.

Should brussel sprouts be parboiled before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture.

Why do I feel so full after eating brussel sprouts? ›

However, they can instigate causing gas and bloating. Brussels sprouts, broccoli, cabbage, kale, and turnips contain a non-digestible carbohydrate (trisaccharide) called raffinose. The way to avoid belly bloat and still be able to enjoy cruciferous veggies is to let your digestive system adjust over time.

Why do my brussel sprouts taste weird? ›

If brussels sprouts taste bitter to you, you may have a gene that senses bitter compounds in brassicas. It is similar to the gene that makes cilantro taste like soap to the people who have it, and like a yummy herb to people who don't. What tastes good on Brussels sprouts?

Why do you soak brussel sprouts in salt water? ›

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Why are my baked brussel sprouts mushy? ›

They are one of my favorite veggies in the whole wide world! When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats.

Why are my brussel sprouts not tight? ›

The usual problem with sprouts is that the soil in which they have grown was not firm enough. Sprouts like to grow in soil that is really well compacted and they will then form tight buttons. If the soil is too loose the buttons will be loose too.

How do you make Brussels sprouts not mushy? ›

The easiest and best way I know is to roast at high temperature. Trim the woody ends off the sprouts, and if they're large, cut in half. Toss in a bowl with salt, pepper, olive oil. Spread out on a sheet pan and put in a 500°F oven for 20 minutes, reaching in with a spoon or spatula to turn them over at least once.

How do you crisp soggy brussel sprouts? ›

It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.

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