# What You’ll 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 (grade A recommended)
06 - 2 tbsp freshly squeezed orange juice (about half a large orange)
07 - 1 tsp orange zest (preferably freshly grated)
08 - 1 tbsp soy sauce (use tamari or coconut aminos for gluten-free/soy-free)
09 - 1 clove garlic, finely minced
# How To Make:
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 - Toss sprouts in a large bowl 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 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 until smooth. Adjust seasoning 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 without burning.
09 - Serve hot, garnished with extra orange zest or toasted sesame seeds if desired.
