Red Lobster Brussels Sprouts Recipe
Brussels sprouts never lasted long in my house until I made them this way!A high-temperature roast gives them crisped edges, and the right sauce balances sweet and savory sooo deliciously.I always use fresh Brussels sprouts, cutting them in half so they cook evenly and soak up the flavors better.The sauce combines a little honey with soy sauce and balsamic vinegar for just the right mix of sweet and tangy.Coating the sprouts after roasting keeps them crisp, while a handful of crispy fried onions or cooked bacon adds even more crunch.
Ingredients
- 1 lb Brussels Sprouts halved
- 1/4 cup Honey
- 2 tbsp Soy Sauce low sodium
- 1/4 cup Butter melted
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Preheat your oven to 400°F.
- Grab a baking sheet and line it with parchment paper.
- Cut the Brussels sprouts in half, making sure to retain all the loose outer leaves.
- They get especially crispy!
- In a bowl, whisk together the melted butter, olive oil, salt, and black pepper.
- Add Brussels sprouts to the bowl and toss them until fully coated.
- Spread the coated Brussels sprouts evenly on the baking sheet.
- They need room to crisp up nicely!
- Bake for 35-40 minutes.
- They are ready when the outer leaves are crispy and golden!
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