Save Pin The smell of maple and oranges hitting the hot pan still makes my stomach growl. I discovered this combination accidentally one Tuesday when I was trying to use up a bag of sprouts that had been sitting in my fridge for way too long. Now my family actually requests vegetables.
Last Thanksgiving, I made three batches because everyone kept grabbing them off the platter before I could even get them to the table. My cousin who literally picks vegetables out of every dish asked for the recipe before dessert was served.
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Ingredients
- Brussels sprouts: Fresh, tight heads with no yellowing leaves work best. I've found that halving them creates more surface area for caramelization.
- Olive oil: Helps the sprouts get crispy and golden. Don't skimp here or they'll steam instead of roast.
- Maple syrup: Grade A gives you that pure maple flavor without being overly sweet. The real stuff matters.
- Orange juice and zest: Freshly squeezed makes all the difference. That zest carries the essential oils that make the dish sing.
- Soy sauce: Adds just the right amount of salty depth to balance the sweet. Tamari works perfectly if you need gluten-free.
- Garlic: One clove is plenty since it's not cooked for long. Minced finely so it disperses evenly.
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Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment. This saves you from scrubbing caramelized syrup off metal later.
- Prep the sprouts:
- Rinse and dry them thoroughly, then trim the stems and cut everything in half. Large ones can be quartered so they cook evenly.
- Season and arrange:
- Toss with olive oil, salt, and pepper until coated, then place cut-side down on the sheet. Give them room to breathe.
- Roast until golden:
- Cook for 10 minutes, flip them, and go another 10 minutes until they're tender with crispy edges.
- Whisk the glaze:
- Combine maple syrup, orange juice, zest, soy sauce, and garlic. Taste it now and adjust if needed.
- Glaze and finish:
- Drizzle the mixture over the sprouts, toss gently, and return to the oven for 5 minutes. Watch closely so the sugars don't burn.
Save Pin My friend Sarah texted me at midnight after trying these, demanding to know what I'd done to make vegetables taste this good. Her teenage son had asked for them in his lunch the next day.
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Making Ahead
You can trim and halve the sprouts a day in advance, storing them in an airtight container. The glaze comes together in seconds, so there's no need to prep that ahead. Just keep everything cold until you're ready to roast.
Leftover Magic
These reheat beautifully in a hot skillet to bring back the crispy edges. I've also been known to eat them cold straight from the fridge. They're unexpectedly delicious in grain bowls or tossed with mixed greens.
Serving Suggestions
These hold their own alongside roasted chicken or pork chops. The sweet and savory balance makes them perfect next to rich meats. I love them with a simple weeknight salmon too.
- Sprinkle toasted sesame seeds or chopped pecans on top before serving
- Add red pepper flakes if you want a little heat
- Extra orange zest makes them look gorgeous on the platter
Save Pin These Brussels sprouts have converted more vegetable haters than anything else in my cooking repertoire. Hope they become a regular at your table too.
Recipe FAQs
- → How do I get Brussels sprouts crispy instead of mushy?
Roast at high heat (400°F) with sprouts cut-side down in a single layer. Don't overcrowd the pan, and avoid flipping too early. Let them develop deep golden color before adding the glaze.
- → Can I make this ahead of time?
Yes! Trim and halve the sprouts up to a day ahead. Roast completely, then reheat in a skillet to recrisp before adding the glaze. The glaze can be whisked together several days in advance and stored refrigerated.
- → What can I substitute for maple syrup?
Honey works beautifully as a substitute—use 3 tablespoons instead of 4 since honey is sweeter. Agave nectar or brown rice syrup also work, though you may need to adjust sweetness to taste.
- → How do I make this gluten-free?
Simply replace the soy sauce with tamari or coconut aminos. Both provide the same savory depth without gluten. Double-check all other ingredients, though the rest naturally contain no gluten.
- → Why is fresh orange zest important?
Fresh zest contains essential oils that deliver bright, aromatic citrus flavor you can't get from juice alone. It cuts through the rich maple and balances the savory elements, making the dish taste vibrant rather than overly sweet.
- → Can I cook this on the stovetop?
Yes! Heat a tablespoon of oil in a large skillet over medium-high heat. Add sprouts cut-side down, cover for 5 minutes, then uncover and cook 10-12 minutes until crispy. Add glaze and toss until coated and bubbling.
