Tony’s Take on Crispy Brussels Sprouts at Red Lobster

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and halved
• 3 tbsp vegetable or canola oil
• 1/3 cup soy sauce (low sodium preferred)
• 1/4 cup honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 1/2 cup crispy fried onions (French's style)
• Black pepper to taste
• 1-2 tsp Sweet Ginger Finishing Salt (Salted Perfection)

Instructions

1. Preheat your oven to 425°F (220°C). We need intense heat to get that signature char.
2. Toss the halved Brussels sprouts with the vegetable oil and a pinch of black pepper in a large bowl. Ensure they are well-coated so they roast evenly.
3. Arrange the sprouts cut-side down on a baking sheet. Do not overcrowd them, or they will steam instead of roast. Roast for 20-25 minutes until they are tender and deeply browned, almost charred in spots.
4. While the sprouts are roasting, prepare the glaze. In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, grated ginger, and minced garlic.
5. Simmer the sauce for about 5-7 minutes until it reduces and thickens slightly, enough to coat the back of a spoon.
6. Once the sprouts are out of the oven, transfer them to a mixing bowl. Pour the hot glaze over them and toss gently to coat every sprout.
7. Transfer to a serving platter. Generously top with the crispy fried onions for that essential texture contrast.
8. Finally, sprinkle with Sweet Ginger Finishing Salt to elevate the ginger notes and add that final pop of flavor. DUNZO!