Red Lobster Crispy Brussels Sprouts Copycat Recipe
This Red Lobster crispy Brussels sprouts recipe brings home one of the most talked-about appetizers on their menu, and it’s ready in under 30 minutes.
The sprouts come out with genuinely crisp, caramelized edges and a sticky, tangy glaze that makes them impossible to stop eating.
Why I Love This Recipe
The hot honey butter glaze is what makes this worth making. It’s sweet, a little spicy, and slightly acidic from the lemon, and it coats every leaf edge that’s crisped up in the hot oil.
This is the version I keep coming back to when I want something that feels a bit special without a lot of work. The double-fry method is the key: it gives you that shatteringly crisp exterior that you just don’t get from roasting.
Recipe Ingredients
- 1 lb Brussels sprouts – Trim the stem and halve them; fresh work better than frozen here
- 2 cups vegetable oil – For frying; any neutral oil with a high smoke point works
- 3 tbsp unsalted butter – Forms the base of the glaze
- 3 tbsp honey – Use a runny honey so it blends smoothly into the glaze
- 1 tbsp hot sauce – Frank’s RedHot is the closest match to the restaurant version
- 1 tbsp soy sauce – Adds depth and a salty backbone to the glaze
- 1 tbsp fresh lemon juice – Brightens the whole dish; bottled lemon will work in a pinch
- 1/2 tsp garlic powder – Goes into the glaze, not on the sprouts before frying
- 1/2 tsp kosher salt – For seasoning the sprouts right after they come out of the oil
- 1/4 tsp black pepper – Freshly cracked if you have it
- 2 tbsp grated Parmesan – For finishing; adds a savory, nutty contrast to the sweet glaze
Variations / Substitutions
- Maple syrup instead of honey – The glaze will be slightly less floral and more caramel-forward, but it works well.
- Coconut aminos instead of soy sauce – Keeps it gluten-free and slightly sweeter; reduce by about half a teaspoon since it’s less salty.
- Extra hot sauce – Double the hot sauce to 2 tbsp if you want real heat rather than just a background warmth.
- Vegan swap – Replace the butter with vegan butter and skip the Parmesan, or use a tablespoon of nutritional yeast instead.
- Air fryer instead of deep frying – Toss the halved sprouts in 1 tbsp vegetable oil, air fry at 400°F (200°C) for 12 to 14 minutes shaking halfway, then toss in the glaze. They won’t be quite as crisp on the cut face, but they’re very good.
If you like this style of sticky, crispy vegetable appetizer, the Red Lobster Lobster Bisque Copycat Recipe is worth checking out next.
How To Make Crispy Brussels Sprouts
Step 1: Fry the Brussels Sprouts
Pour the 2 cups vegetable oil into a medium heavy-bottomed saucepan and heat it over medium-high until it reaches 325°F (163°C) on an instant-read thermometer. While the oil heats, trim the stem ends off your 1 lb Brussels sprouts and cut each one in half through the core.
Working in 2 batches, lower the sprouts into the oil and fry for 4 to 5 minutes, until the outer leaves are starting to turn olive-green and the cut faces are pale gold. Pull them out with a slotted spoon and drain on a paper-towel-lined plate. They won’t look fully done yet, and that’s exactly right.
Don’t crowd the pan. If you drop all the sprouts in at once, the oil temperature drops too far and you’ll steam them instead of frying them, which means soft, not crisp.
Step 2: Double-Fry for Maximum Crispness
Raise the oil temperature to 375°F (190°C). Return all the drained sprouts to the oil in a single batch and fry for 2 to 3 more minutes, until the leaves are deep golden brown and visibly crisped at the edges.
Lift them out quickly with a slotted spoon, return them to the paper-towel-lined plate, and immediately season with the 1/2 tsp kosher salt and 1/4 tsp black pepper while they’re still hot. The salt sticks much better when the oil is fresh on the surface.
Step 3: Simmer the Hot Honey Glaze
While the sprouts drain, set a small saucepan over medium-low heat. Add the 3 tbsp unsalted butter and let it melt, then stir in the 3 tbsp honey, 1 tbsp hot sauce, 1 tbsp soy sauce, 1 tbsp fresh lemon juice, and 1/2 tsp garlic powder.
Let the glaze simmer for 2 minutes, stirring occasionally, until it thickens just slightly and smells fragrant. You’re looking for it to coat the back of a spoon without being gluey. Don’t let it go longer than 3 minutes or the honey can seize up and turn grainy.
Step 4: Toss and Plate the Sprouts
Transfer the hot, crispy sprouts to a large bowl. Pour the hot honey glaze over them and toss quickly with tongs to coat every piece, working fast so the glaze stays fluid and the crust stays intact.
Pile them onto a serving plate, scatter the 2 tbsp grated Parmesan over the top, and serve immediately while the edges are still crackling.
Recipe Tips
- Dry your sprouts well. Any surface moisture from washing will cause oil to spit and will soften the crust. Pat them dry with a paper towel or let them air-dry for 10 minutes after cutting.
- Use a thermometer. The two-stage oil temperature is what makes this work. Guessing the heat usually ends in either underdone or burnt sprouts, and a cheap clip-on thermometer solves that entirely.
- Make the glaze ahead. You can make the hot honey butter glaze up to 3 days in advance and refrigerate it. Warm it back up in a small saucepan over low heat for about 2 minutes before using.
- Leftover glaze is good on roasted chicken or drizzled over a grain bowl. It keeps in the fridge in a sealed jar for up to a week.
Cook times by batch size and pan width:
| Pan Width | Sprout Batch Size | First Fry | Second Fry |
|---|---|---|---|
| 8 inches | 1/2 lb (half) | 4 mins | 2 mins |
| 10 inches | 1/2 lb (half) | 4 mins | 2 mins |
| 10 inches | 1 lb (full, 2 batches) | 5 mins | 3 mins |
How To Store
- Refrigerate – Store leftover sprouts in an airtight container for up to 2 days. They will soften in the fridge, which is worth knowing before you make a big batch ahead of a dinner party.
- Reheating – Spread them on a baking sheet and reheat at 400°F (200°C) for 6 to 8 minutes. They won’t get back to their original crunch, but they warm through nicely and the glaze re-caramelizes a little on the edges.
What To Serve With Crispy Brussels Sprouts
These work best as an appetizer or a side next to something simple that won’t compete with the sweet-heat glaze. A plain grilled steak or roasted chicken thigh is a good call because the richness of the meat balances the bright, acidic glaze on the sprouts. They also go well alongside a creamy pasta like a simple cacio e pepe, where the crisp texture and bold glaze contrast the soft, fatty noodles.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
You can, but thaw them completely and dry them very thoroughly first. Frozen sprouts hold more water, so the oil will spit more and the exterior won’t crisp as cleanly.
How do I keep the sprouts from getting soggy before serving?
Don’t toss them in the glaze until the moment you’re ready to serve. The glaze softens the crust quickly, so even a 5-minute wait on the plate makes a noticeable difference.
Can I bake these instead of frying?
Yes. Toss the halved sprouts in 2 tbsp vegetable oil, spread them cut-side down on a sheet pan, and roast at 425°F (220°C) for 20 to 22 minutes until the cut faces are deep brown. Then toss in the glaze and serve. The texture is less crisp but still good.
Can I make this recipe for a larger group?
Double the full ingredient list and fry in 4 batches instead of 2, keeping the oil temperature consistent between batches. The glaze doubles well with no adjustments needed.
Crispy Brussels Sprouts Recipe
Ingredients
Method
- Heat the 2 cups vegetable oil in a medium saucepan to 325°F (163°C). Trim and halve the 1 lb Brussels sprouts. Fry in 2 batches for 4 to 5 minutes each until pale gold, then drain on paper towels.
- Raise the oil to 375°F (190°C). Return all the sprouts and fry for 2 to 3 more minutes until deep golden and crisp. Drain and season immediately with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- Melt the 3 tbsp butter in a small saucepan over medium-low heat. Stir in the 3 tbsp honey, 1 tbsp hot sauce, 1 tbsp soy sauce, 1 tbsp lemon juice, and 1/2 tsp garlic powder. Simmer for 2 minutes until slightly thickened.
- Toss the hot sprouts in the glaze, pile onto a serving plate, and scatter the 2 tbsp grated Parmesan over the top. Serve immediately.
