Description
These Red Lobster-style Brussels sprouts are crispy, caramelized, and tossed in a sweet & savory soy glaze with crispy bacon. They’re the perfect restaurant-quality side dish you can make at home
Ingredients
Scale
-
For the Brussels Sprouts:
- 1 lb Brussels sprouts, trimmed & halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Glaze:
- 2 tbsp butter
- 2 tbsp brown sugar (or honey)
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional, for heat)
For Topping:
- 4 slices bacon, cooked & crumbled (optional)
- 1 tbsp grated Parmesan cheese (optional)
Instructions
1️⃣ Preheat & Prepare Brussels Sprouts:
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts with olive oil, salt, and black pepper in a bowl.
- Spread them cut-side down on a lined baking sheet.
2️⃣ Roast Until Crispy:
- Roast for 20-25 minutes, flipping halfway, until golden brown & crispy.
3️⃣ Make the Glaze:
- In a small pan, melt butter over medium heat.
- Stir in brown sugar, soy sauce, balsamic vinegar, garlic powder, and red pepper flakes.
- Simmer for 2-3 minutes until slightly thickened.
4️⃣ Toss & Serve:
- Pour the glaze over the roasted Brussels sprouts and toss to coat.
- Sprinkle with crispy bacon and Parmesan cheese, if using.
5️⃣ Enjoy:
- Serve immediately as a savory, caramelized side dish!
Notes
- For a vegan version, skip the bacon and use dairy-free Parmesan.
- Adjust the level of heat by adding more or less red pepper flakes.
- You can substitute the balsamic vinegar with apple cider vinegar if needed.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 170
- Sugar: 9g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 20mg