Red Lobster Copycat Brussel Sprouts {Air Fryer}

These Red Lobster copycat brussel sprouts are a delicious, flavourful way to include vegetables as a side dish! The air fryer crisps up these brussel sprouts perfectly. Topped with a sweet and sticky soy glaze, and savoury crispy fried onions, these sprouts are packed with flavour and crunch!

Jump to:

• Why This Recipe Works
• Ingredients
• Instructions
• Expert Tip
• Substitutions
• Variations
• Equipment
• Make Ahead & Storage
• Recipe FAQs
• Red Lobster Copycat Brussel Sprouts {Air Fryer}
• 💬 Comments

Why This Recipe Works

The sauce is made with pantry staples! You likely have everything you need in your pantry to make this delicious soy glaze. This recipe makes restaurant quality recipes super accessible!

No deep frying required! Restaurants usually deep fry brussel sprouts to get that perfectly crispy, crunchy exterior - just like these longhorn copycat brussel sprouts. I love fried brussel sprouts, but honestly, hate deep frying at home. The air fryer is a great way to replicate that crisp texture!

These sprouts are full of texture! Old school sprouts are plain, lacking texture. These sprouts are topped with delicious, fried onions. They add a good amount of crisp texture that you don't usually find!

Ingredients

• Brussel sprouts: I recommend using fresh brussel sprouts, as they will crisp up much better than frozen ones. Frozen brussel sprouts have a lot more moisture, which will not yield the best results.
• Soy sauce: I recommend using light soy sauce for this recipe, as it is generally the best variation to use for cooking.
• Brown sugar: Brown sugar will provide a rich, sweet flavour to the glaze. It caramelizes a little bit different than white sugar, and is ideal for this sauce.
• Ginger & garlic paste: You can purchase pre-ground ginger & garlic paste from the grocery store. In alternative, you can add freshly minced ginger and garlic to the glaze for the same flavour.
• French fried onions: These are the onions that you typically find on a green bean casserole. They are pantry stable, and are dredged and fried. They add a nice muted onion flavour, with a delicious crunch!
• Sesame oil
• Water

A full list of ingredients with measurements is located on the recipe card, below.

Instructions

Add the sprouts to an air fryer basket. Spray the brussels sprouts with cooking spray. I do not recommend seasoning the sprouts with salt, as the glaze is going to have more than enough salt. Air fry for 10-12 minutes at 375°F.

While the sprouts are cooking, prepare the glaze. Add all the ingredients to a sauce pan, and place over medium-low heat.

Cook the glaze until the water has mostly evaporated, and the glaze has thickened. You should be able to coat a spoon, and draw a line through it.

Once the sprouts are done cooking, transfer to a serving dish. Spoon the glaze over the sprouts, top with crispy fried onions and serve. Alternatively, you can toss the sprouts with the glaze in a bowl first, and then serve.

Substitutions

• Brussel sprouts: This recipe would work amazing with green beans as well!
• Brown sugar: You can reduce the amount of brown sugar, and use honey or maple syrup for the remaining amount.

Variations

• Spicy: Add some sriracha or chilli flakes to the glaze for a spicy twist.
• Lighter: Leave off the fried onions, to make this side dish a little bit lighter.
• Deep fried: If you want to stay true to the restaurant version of this recipe, you can deep fry the sprouts in a neutral oil until they are crisp. Drain on paper towel and salt out of the fryer, and follow the remaining recipe as is.
• Oven-roasted: These sprouts can also be oven-roasted. Spray with cooking spray and season with salt. Spread on a baking sheet, and bake for 15-20 minutes at 400°F. Keep an eye on them as they bake!

Equipment

This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.

• Air fryer
• Sauce pan

Make Ahead & Storage

Make Ahead Instructions

You can make this glaze up to 2 days prior. Cool the glaze, and store in an airtight container in the fridge. Reheat the glaze on the stove over low heat.

I recommend making the brussel sprouts the day you are going to serve them, to avoid them getting overly charred or crisp by reheating.

Storing Leftovers

Store leftover sprouts in an airtight container in the fridge for up to 3 days. Reheat wrapped in foil, in the oven or the air fryer, to avoid hardening or over-crisping the sprouts and glaze.

Recipe FAQs

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