Orange Maple Glazed Brussels Sprouts (Print Version)

Crispy roasted Brussels sprouts glazed with sticky orange and maple for a bright, savory side dish.

# Ingredient List:

→ Brussels Sprouts

01 - 1 pound Brussels sprouts, trimmed and halved, quartering any large sprouts

→ For Roasting

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

→ Orange Maple Glaze

05 - 1/4 cup pure maple syrup, grade A recommended
06 - 2 tablespoons freshly squeezed orange juice
07 - 1 teaspoon orange zest, freshly grated
08 - 1 tablespoon soy sauce, or tamari for gluten-free
09 - 1 clove garlic, finely minced

# Recipe Steps:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
02 - Rinse and thoroughly dry Brussels sprouts. Trim stem ends and halve each sprout, quartering any very large sprouts for even roasting.
03 - In a large bowl, toss Brussels 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 without overcrowding.
05 - Roast in the oven for 10 minutes. Remove, stir or flip sprouts, and roast for another 10 minutes until golden and tender.
06 - Whisk together maple syrup, orange juice, orange zest, soy sauce, and minced garlic in a small bowl until smooth. Taste and adjust seasoning as needed.
07 - Remove roasted sprouts from oven. Drizzle glaze evenly over the sprouts and toss gently to coat.
08 - Return to oven for 5 minutes, watching carefully, until the glaze bubbles and caramelizes without burning.
09 - Serve hot, garnished with extra orange zest or toasted sesame seeds if desired.

# Expert Suggestions:

01 -
  • They hit that rare sweet spot between crispy exterior and tender inside, and you get there in under 30 minutes.
  • The orange-maple glaze is bright enough to feel fresh, but sticky enough to make everything feel indulgent and special.
02 -
  • The cut-side-down method isn't just technique—it's the difference between limp sprouts and ones with actual personality, so don't flip them too early or too often.
  • Fresh orange juice and zest are absolutely essential here; frozen juice and dried zest will leave you with something that tastes like it's missing something, even if you can't quite name it.
03 -
  • Don't arrange the sprouts in a single layer lightly—arrange them densely enough that they're touching, because they'll actually help each other caramelize.
  • The moment you smell the glaze starting to bubble on the second roast, set a timer for exactly 5 minutes and don't be tempted to let them go longer, because burnt glaze is bitter glaze.
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