Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 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)
Allergen check: Soy recognized in these ingredients. Check package labels and substitutions.
Step by step
- Preheat your oven to 425°F (220°C). We need intense heat to get that signature char.
- 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.
- 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.
- 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.
- Simmer the sauce for about 5-7 minutes until it reduces and thickens slightly, enough to coat the back of a spoon.
- 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.
- Transfer to a serving platter. Generously top with the crispy fried onions for that essential texture contrast.
- Finally, sprinkle with Sweet Ginger Finishing Salt to elevate the ginger notes and add that final pop of flavor. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Yield & storage
Original yield
Storage
Best enjoyed immediately for maximum crispiness. Leftovers can be stored in an airtight container for 2 days but will lose their crunch.
From Tony’s kitchen
Inspired by Red Lobster, we are taking the humble Brussels sprout and giving it the respect it deserves. We're talking crispy, caramelized edges, a savory-sweet soy-ginger glaze that clings to every nook, and a crunch from fried onions that brings the whole dish home. This isn't just a side dish; it's a statement. We use high heat to mimic that deep-fried texture without the heavy oil bath, keeping the ingredients fresh and the flavors bold.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Soy
- Fresh Brussels sprouts, trimmed and halved
- vegetable or canola oil
- soy sauce (low sodium preferred)
- honey or brown sugar
- rice vinegar
- fresh ginger
- garlic
- crispy fried onions (French's style)
- Black pepper to taste
- Sweet Ginger Finishing Salt (Salted Perfection)
Sweet Ginger blend: Sea salt, Ginger
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
