These tasty Red Lobster Brussels sprouts are roasted to perfection and drizzled with a smooth, creamy sauce. Perfectly crispy on the outside and tender inside, they’re a delightful side dish!
Honestly, I can’t resist these little green gems! They are so finger-lickin’ good that I sometimes make them a meal all on their own. You’ll love them just as much as I do!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh Brussels sprouts are key for this recipe. Choose firm, bright green sprouts. If they’re hard to find, you can substitute with cauliflower florets for a similar texture. However, the taste will be different.
Buttermilk: Soaking Brussels sprouts in buttermilk adds tenderness and flavor. If you don’t have any, a mix of yogurt and water will work, or use milk with a splash of vinegar or lemon juice as a quick substitute.
Flour & Cornstarch: The combo of all-purpose flour and cornstarch creates a nice crispy coating. You can try using potato starch or a gluten-free flour blend if you want this dish gluten-free. It’s all about that crunch!
Crispy Fried Onions: Store-bought crispy fried onions save time, but you can make your own by frying thinly sliced onions in oil. If you skip them entirely, consider adding some toasted nuts for crunch and flavor.
Red Pepper Strips: For a pop of color, crispy red pepper strips are great. If you can’t find them, try thinly sliced bell peppers or even fried jalapeño slices for a bit of heat!
How Do I Achieve Perfectly Crispy Brussels Sprouts?
The frying technique makes a big difference in getting those Brussels sprouts crispy. Here’s how to get the best results:
- Make sure the oil is hot enough (350°F/175°C). Use a thermometer if you have one. If the oil isn’t hot, the sprouts will absorb too much oil and turn soggy.
- Fry in small batches. Overcrowding the pan lowers the oil temperature and can result in uneven cooking.
- Keep an eye on them while frying. They should take about 3-4 minutes to turn golden brown. Use a slotted spoon to remove them when they’re done.
- After frying, let them drain on paper towels. This step helps keep them crispy by removing excess oil.
By focusing on these details, you will impress everyone with your crispy Brussels sprouts! Enjoy!
How to Make Red Lobster Brussels Sprouts
Ingredients You’ll Need:
For the Brussels Sprouts:
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 cup buttermilk (optional for soaking)
For the Coating:
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For Frying:
- 1/2 cup vegetable oil (for frying)
For the Topping:
- 1/2 cup crispy fried onions (store-bought or homemade)
- 1/4 cup crispy red pepper strips or thin chili threads
- 1 lemon, cut into wedges
- Fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes for prep time and about 15-20 minutes for frying, totaling around 30-35 minutes. If you choose to soak the Brussels sprouts in buttermilk, add an additional 20 minutes for that step!
Step-by-Step Instructions:
1. Prep the Brussels Sprouts:
Start by trimming the stem ends of the Brussels sprouts and removing any yellow or damaged outer leaves. Cut the sprouts in half lengthwise to ensure they cook evenly. Set them aside for the next steps.
2. Soak in Buttermilk (Optional):
If you want extra flavor and tenderness, soak the Brussels sprouts in buttermilk for about 20 minutes. After soaking, drain them and pat them dry with paper towels to remove excess moisture.
3. Make the Coating Mixture:
In a mixing bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. This dry mixture will give your Brussels sprouts a delicious crispy coating.
4. Coat the Brussels Sprouts:
Toss the prepared Brussels sprouts in the dry mixture, making sure each piece is evenly coated for that perfect crunch.
5. Heat the Oil:
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). This is the perfect temperature for frying and will give your sprouts that golden color you want.
6. Fry the Brussels Sprouts:
Carefully fry the coated Brussels sprouts in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes, or until they are golden brown and crispy. Use a slotted spoon to lift them out of the oil.
7. Drain and Mix:
Once fried, remove the Brussels sprouts from the oil and let them drain on paper towels to remove excess oil. While they’re still warm, mix them in a bowl with the crispy fried onions and red pepper strips.
8. Serve and Enjoy:
Transfer the mixture to a serving dish, sprinkle with chopped parsley for a touch of freshness, and serve with lemon wedges on the side for squeezing over. Enjoy your crispy, flavorful Brussels sprouts as a delightful appetizer or a side dish!
Can I Use Other Vegetables Instead of Brussels Sprouts?
Absolutely! You can substitute Brussels sprouts with cauliflower florets or even broccoli. Just make sure to adjust the cooking time as these vegetables may fry differently.
How Can I Make This Recipe Gluten-Free?
To make the recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend and use cornstarch for the coating. Check the labels on your fried onions to ensure they’re also gluten-free!
What’s the Best Way to Store Leftovers?
Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to regain some crispiness.
Can I Skip the Buttermilk Soaking Step?
Yes, you can skip the buttermilk soaking if you’re short on time. Just coat the Brussels sprouts in the dry mixture directly and fry them. They will still turn out delicious!
