Orange Maple Glazed Brussels Sprouts (Printable)

Crispy sprouts with sticky-sweet maple orange glaze. Ready in 30 minutes for holidays or weeknights.

# What You Need:

→ Brussels Sprouts

01 - 1 lb Brussels sprouts, trimmed and halved (quarter any large sprouts)

→ For Roasting

02 - 2 tbsp olive oil
03 - 1/4 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Orange Maple Glaze

05 - 1/4 cup pure maple syrup
06 - 2 tbsp freshly squeezed orange juice
07 - 1 tsp orange zest
08 - 1 tbsp soy sauce
09 - 1 clove garlic, finely minced

# Directions:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - Rinse and thoroughly dry Brussels sprouts. Trim stem ends and halve each sprout, quartering if very large.
03 - In a large bowl, toss sprouts with olive oil, salt, and black pepper until evenly coated.
04 - Arrange sprouts cut-side down in a single layer on the prepared baking sheet. Do not overcrowd.
05 - Roast for 10 minutes. Remove from oven, stir or flip sprouts, then roast for another 10 minutes until golden and just tender.
06 - Whisk together maple syrup, orange juice, orange zest, soy sauce, and minced garlic in a small bowl until smooth. Adjust with additional soy sauce for saltiness or orange juice for brightness as needed.
07 - Remove roasted sprouts from oven. Drizzle glaze evenly over sprouts and toss gently to coat.
08 - Return to oven for 5 minutes, watching carefully, until glaze bubbles and caramelizes but does not burn.
09 - Serve hot, garnished with extra orange zest or toasted sesame seeds if desired.

# Expert Tips:

01 -
  • The balance of salty and sweet makes even confirmed sprout skeptics ask for seconds
  • Ready in under 30 minutes but tastes like it simmered all afternoon
  • The glaze creates those sticky, caramelized edges that make vegetables addictive
02 -
  • Dry your sprouts thoroughly before tossing with oil—any water left on them will steam instead of roast
  • The final 5 minutes can make or break this dish, so set a timer and watch through the oven window
  • Room temperature maple syrup mixes more easily into the glaze than cold syrup straight from the fridge
03 -
  • If your sprouts are varying sizes, sort them onto the baking sheet with the larger ones toward the center where the heat is most intense
  • Add a pinch of red pepper flakes to the glaze if you want a subtle heat that cuts through the sweetness
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