Ginger-Soy Brussel Sprouts with Crispy Onions are absolutely divine! If you’ve had Red Lobster’s Brussels Sprouts, you will absolutely love these. If you haven’t, this homemade version is super easy to make and prepared with fresh ginger and garlic in a deliciously savory, soy-glaze and tossed with crispy onions. These Brussels sprouts will become your favorite side dish!
Another Brussels sprouts recipe to enjoy are these Bacon and Blue Cheese Brussels Sprouts. Here are two more amazing recipes to try: Crispy Oven Okra with Garlic Aioli and these Garlic Butter Mushrooms with Soy Glaze.
For the love of roasted Brussels Sprouts…
This roasted vegetable instantly became one of my favorite side dishes just a few years ago! Everytime I roast them, I end up eating a whole pan by myself. Especially when I make these Bacon and Blue Cheese Brussels Sprouts and one of my seasonal favorites, Honey Roasted Brussels Sprouts with Cranberries, Pecans, & Gorgonzola. They are totally underrated and roasting them will always be the way to go for me!
Brussel Sprouts with Crispy Onions
When I tried Red Lobster’s version of their Asian-inspired Brussel sprouts I was taken aback at how similar their version was to mine. The only difference, I hadn’t added crispy onions — but so glad I did! The fried onions make an excellent topper for salads as well as side dishes. Food hack: when I’m having a salad and I’m out of onions, I will add these fried onions. That’s why I knew they would be perfect with these ginger soy-glazed Brussels sprouts.
Ingredient details…
Ginger Root: Fresh ginger root minced or diced adds the perfect spiciness and warmth to the glaze. It truly takes this side dish to the next level.
Garlic cloves: I love garlic, so the more the better. Feel free to use as much or as little as you would like.
Sesame Oil: Adding just a little sesame oil to the glaze gives it a nice earthy, nutty taste.
Soy sauce: This sauce helps bring all of the flavors together. I also like to use the low sodium version, but feel free to use what you like. If you’re vegan, you can use liquid aminos in the place of soy sauce.
Brown Sugar: A little bit of sweet and a little bit of savory makes this side dish complete.
Crispy Onions: Fried onions add the perfect crunch to roasted Brussels sprouts in addition to the sweet and savory glaze.
Revisions and Substitutions:
Make sure you stir stir, stir your glaze continuously to keep it from burning.
To Make this Recipe Vegan Friendly: Liquid aminos is a great natural sodium, soy sauce substitute.
If you do not have fresh garlic, garlic powder or garlic paste works totally fine. Work with what you got! Same thing with ginger. Ginger paste is an excellent substitute as well.
Air Fryer Friendly: You can prepare your Brussels sprouts in the air fryer instead of the oven. Cook them for 20 minutes at 390 to 400 degrees (air fryers vary). Be sure to check half way through and adjust your time accordingly. Usually an additional 5-10 minutes does the trick.
Storage
Brussels sprouts can be stored in an airtight container for up to 3-4 days.
Other recipes to enjoy!
Lobster and Crab Stuffed Mushrooms
Lemon Pepper Roasted Cauliflower
Egg Fried Couscous with Vegetables
I hope you love these Ginger-Soy Brussels Sprouts. Let me know if you try them! You can find me on socials at @myprettybrowneats. On Instagram, Facebook, Pinterest, and TikTok as well as following the #myprettybrowneats hashtag on FB, IG, and TikTok!
Ginger-Soy Brussel Sprouts with Crispy Onions
Equipment
- Baking Sheet
- Parchment Paper or Aluminum Foil
- Medium to Large Mixing Bowl
Ingredients
- 2 – 12 ounce bags of brussels sprouts cleaned and trimmed, halved (or quartered for bigger brussels sprouts)
- 1 tablespoon olive oil
- 1/4 cup low sodium soy sauce
- 1/2 cup water
- 2 teaspoons sesame oil
- 1/4 cup brown sugar
- 1 to 2 tablespoons fresh minced ginger OR ginger paste – or to taste
- 1/2 cup crispy fried onions
Instructions
- Preheat oven to 425℉
- Sautee ginger and garlic until slightly browned and set aside.
- Place Brussels sprouts in a mixing bowl and toss with 2 tablespoons of olive oil and sprinkle with black pepper. This is all the seasoning you will need because soy sauce has plenty of sodium.
- Line a baking sheet with parchment paper or aluminum foil then brush with one tablespoon of olive oil or spray with cooking spray.
- Arrange Brussels sprouts on baking sheet and roast for 20 minutes.
- Toss brussels sprouts about halfway through.
- Cook approximately 15 more minutes or until crispy and golden brown on the edges. Some of the loose leaves will be more brown and crispy.
Directions for the Soy Glaze
- Add garlic and ginger you set aside along with soy sauce, water, sesame oil, and brown sugar to your saucepan and give it a stir.
- Cook down your glaze until the water has almost evaporated, stirring continuously. Approximately 10 minutes.Use a butter knife or spoon to see if it's fully coated. That's when it's done.
- Place roasted Brussels sprouts in a medium to large mixing bowl.
- Add crispy onions, pour the soy glaze over brussels sprouts, then toss until fully coated,.
- Garnish with crispy onions, serve, and enjoy!
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