Orange Maple Glazed Brussels Sprouts (Printable Version)

Crispy sprouts coated in sweet maple-orange glaze with hints of garlic and soy. Ready in 30 minutes.

# What You'll Need:

→ Brussels Sprouts

01 - 1 lb Brussels sprouts, trimmed and halved, quartered if large

→ 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, grade A
06 - 2 tbsp freshly squeezed orange juice
07 - 1 tsp orange zest, freshly grated
08 - 1 tbsp soy sauce or tamari for gluten-free
09 - 1 clove garlic, finely minced

# Directions:

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 large specimens for even roasting.
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 prepared baking sheet. Do not overcrowd for optimal caramelization.
05 - Roast for 10 minutes. Remove from oven, stir or flip sprouts, and return to oven for another 10 minutes until golden and just tender.
06 - While sprouts roast, 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 sprouts and toss gently to coat.
08 - Return to oven for 5 minutes, watching carefully, until glaze bubbles and caramelizes without burning.
09 - Serve hot, garnished with extra orange zest or toasted sesame seeds if desired.

# Additional Tips::

01 -
  • Ready in 30 minutes flat, which means you can actually pull this off on a random Tuesday night instead of saving it for special occasions.
  • The maple-orange combination hits sweet, savory, and bright all at once—that balance is what keeps people coming back.
  • One sheet pan and minimal cleanup means more time enjoying dinner and less time scrubbing pans.
02 -
  • Don't overcrowd the pan during roasting—sprouts need personal space to develop crispy edges instead of steaming themselves into soft disappointment.
  • Fresh orange zest is the backbone of this dish; bottled or dried zest tastes like nothing, and your glaze will taste weirdly flat without it.
  • Keep your eye on that final 5-minute glaze roast because the line between beautiful caramelization and burnt bitterness is maybe 60 seconds.
03 -
  • Buy your Brussels sprouts a day or two before cooking—they'll be slightly drier and roast better than sprouts that were just picked.
  • If your oven runs hot, keep the door cracked open during that final glaze roast so you can see exactly when the bubbling stops and the potential burning begins.
  • Make the glaze while the sprouts are roasting so everything comes together hot—cold glaze hitting hot sprouts is the difference between something decent and something unforgettable.
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