The crispy brussels sprouts from red lobster are made with deep-fried brussels sprouts tossed in a sweetened soy-ginger glaze, topped with crispy fried onion
The sauce will thicken as it cools, so make it the day ahead, or at least several hours before.
Combine brown sugar, white granulated sugar, and soy sauce in a small pot. Put the heat up to medium-high. While this sauce reduces by 13 to 12, you must constantly whisk.
Remove from the fire after adding the ginger and stirring it a few times.
The sauce will not thicken till it cools fully. Place the sauce in an airtight jar to keep it fresh. This recipe yields a large amount of sauce, which can be refrigerated for up to a month.
Roasted Brussels Sprouts
Preheat oven to 400°F.
Wash and cut the Brussels sprouts in half, pull off any yellowed leaves. Mix them in a bowl with the olive oil.
Place the Brussels sprouts on a rimmed sheet pan and roast for 35 to 40 minutes. Shake the pan halfway through to brown the sprouts evenly.
When ready to serve, portion some of the Brussels sprouts onto a plate, drizzle the soy ginger glaze, and then sprinkle on some of the crispy fried onions on top.