Orange Maple Glazed Brussels Sprouts

My apartment smelled like autumn the first time I made these—burnt sugar and citrus wrapping around every room. I'd been skeptical about Brussels sprouts since childhood, but something about the maple-orange combination pulled me in. Now they're the one dish that disappears before anything else on the table.

Last Thanksgiving, my usually sprout-averse cousin went back for thirds and finally asked what I'd done differently. Sometimes the best conversions happen quietly across a crowded table when no one's watching.

Ingredients

• 1 lb Brussels sprouts trimmed and halved: Fresh, tight sprouts roast better—avoid ones with yellowing leaves or loose heads
• 2 tbsp olive oil: Helps achieve that golden crispness we're after
• 1/4 tsp kosher salt: Brings out the sprouts' natural sweetness
• 1/4 tsp freshly ground black pepper: A gentle heat that balances the maple
• 1/4 cup pure maple syrup: Grade A gives you the deepest maple flavor without being overpowering
• 2 tbsp freshly squeezed orange juice: Bright acidity cuts through the richness
• 1 tsp orange zest: Don't skip this—fresh zest is where all that citrus punch lives
• 1 tbsp soy sauce: Tamari or coconut aminos work beautifully for gluten-free needs
• 1 clove garlic finely minced: One clove goes a long way here

Instructions

Get your oven ready:

Preheat to 400°F and line a rimmed baking sheet with parchment—cleanup will thank you later

Prep your sprouts:

Rinse and dry thoroughly, then trim stems and halve each sprout, quartering any that feel unusually large

Coat them well:

Toss sprouts in a large bowl with olive oil, salt, and pepper until everything's evenly covered

Arrange for success:

Lay sprouts cut-side down in a single layer without overcrowding—crowding leads to steaming instead of roasting

Start the roast:

Roast for 10 minutes, then flip or stir and go another 10 minutes until golden and just tender

Whisk the glaze:

Combine maple syrup, orange juice, zest, soy sauce, and garlic in a small bowl—taste and adjust if needed

Glaze time:

Drizzle the mixture evenly over roasted sprouts and toss gently to coat every piece

Final caramelization:

Return to oven for 5 minutes, watching closely until the glaze bubbles and sticky-darkens without burning

Serve immediately:

Extra orange zest or toasted sesame seeds make for a pretty finishing touch

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These sprouts have become my go-to for bringing people together around a vegetable dish, which still feels like a small victory every single time.

Make-Ahead Magic

You can trim and halve the sprouts up to a day ahead, storing them in a sealed container in the fridge. The glaze whisked together beforehand actually tastes better after the flavors meld.

Scaling Up or Down

This recipe halves beautifully for two, but I've learned to double it for gatherings without adjusting the glaze proportion—just ensure you have enough baking sheet space so they still get crispy.

Leftover Love

These sprouts transform into something entirely different the next day—cold in grain bowls or quickly reheated in a skillet to restore their edges. The glaze thickens beautifully in the fridge, coating everything even more intensely.

• Reheat in a hot skillet with a splash of water to revive the sticky glaze
• Chop leftovers and toss with quinoa or rice for an instant lunch bowl
• Add a fried egg on top and call it breakfast

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Hope these sprouts find their way to your table soon, and that someone reaches for seconds.

Recipe Questions & Answers

→ How do I get Brussels sprouts crispy instead of mushy?

The key is high heat (400°F) and arranging sprouts cut-side down in a single layer without overcrowding. This allows proper air circulation for even browning and crispy edges.

→ Can I make the glaze ahead of time?

Yes, whisk the glaze ingredients together up to 24 hours in advance and store refrigerated. Bring to room temperature before using for the best coating consistency.

→ What can I substitute for maple syrup?

Honey works well as a substitute—use 3 tablespoons instead of 1/4 cup since honey has a more concentrated sweetness. Agave syrup is another option with similar results.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-high heat to restore crispy edges, or enjoy cold in salads for a different texture experience.

→ Is this dish gluten-free?

Yes, simply substitute tamari or coconut aminos for the soy sauce. This maintains the savory umami flavor while making the dish completely gluten-free and safe for those with sensitivities.

→ Why is fresh orange zest important?

Fresh orange zest contains essential oils that provide bright, aromatic citrus flavor you can't get from juice alone. It cuts through the richness of the maple glaze and adds complexity to the overall flavor profile.