Pin It The smell of roasting Brussels sprouts filling my kitchen one Tuesday evening changed everything I thought I knew about this misunderstood vegetable. I had always associated them with sad boiled side dishes at holiday dinners, but watching them transform into crispy golden nuggets in my oven made me a believer. That night, I tossed them with a quick maple orange glaze on impulse, and my normally sprout skeptical husband actually went back for seconds.
I first made these for a Friendsgiving potluck when I was short on time but wanted to bring something impressive. Everyone kept asking what I did to make Brussels sprouts taste so incredible, and the platter was empty before the main dishes even hit the table. Now they are my go to when I need a side dish that looks fancy but secretly comes together in a flash.
Ingredients
- Brussels sprouts: Fresh sprouts roast up beautifully, developing a nutty sweetness that frozen versions just cannot match
- Olive oil: Helps the sprouts get those crispy caramelized edges everyone fights over
- Pure maple syrup: Real maple syrup adds a depth of flavor that artificial pancake syrup cannot replicate
- Orange juice and zest: The fresh citrus cuts through the richness and adds a gorgeous brightness
- Soy sauce: Just enough umami to balance the sweetness and make the flavor pop
- Garlic: One clove goes a long way, adding a subtle savory note to the glaze
Instructions
- Preheat and prepare:
- Crank your oven to 400°F and line a baking sheet with parchment to save yourself from scrubbing later
- Prep the sprouts:
- Rinse them well and pat completely dry, then trim the stems and cut everything in half so they lie flat
- Season for roasting:
- Toss the sprouts with olive oil, salt, and pepper until every piece is glistening
- Arrange for maximum crispiness:
- Lay them cut side down in a single layer with room to breathe, or they will steam instead of roast
- Get the roast started:
- Let them cook for 10 minutes before flipping, then give them another 10 minutes until they are golden and tender
- Whisk up the magic:
- While the sprouts roast, stir together the maple syrup, orange juice, zest, soy sauce, and garlic until smooth
- Add the glaze:
- Drizzle that beautiful mixture over the roasted sprouts and toss gently to coat every piece
- Final caramelization:
- Pop them back in the oven for just 5 minutes, watching closely so the glaze bubbles and turns sticky without burning
- Serve it up:
- Get them to the table while they are hot and glossy, maybe with some extra zest on top if you are feeling fancy
Pin It These sprouts have become my secret weapon for turning Brussels sprout haters into believers. I have watched my sister pick around them for years, only to catch her sneaking them off the serving platter last Christmas when she thought no one was looking.
Making It Your Own
Sometimes I add a pinch of red pepper flakes to the glaze when I want a little warmth, or toss in some toasted pecans during the last few minutes for crunch. The recipe is forgiving enough that you can play around without worrying about ruining dinner.
Perfect Pairings
These sprouts are right at home alongside roast chicken or pork, but they also hold their own on top of a grain bowl for a quick lunch. I have even been known to eat the leftovers cold straight from the fridge for breakfast.
Make Ahead Wisdom
You can trim and halve the sprouts a day ahead and keep them in the fridge, which makes getting dinner on the table that much faster on busy weeknights. The glaze also whisks up in seconds and can wait in a small jar until you are ready to use it.
- Leftovers reheat beautifully in a skillet if you want to bring back that crispy texture
- Try tossing cold leftovers into a salad for a sweet and savory crunch
- Double the recipe for holiday crowds because they disappear faster than you expect
Pin It There is something deeply satisfying about taking a vegetable so many people love to hate and turning it into something everyone cannot stop eating. That first bite of crispy, sweet, savory goodness might just change your mind about Brussels sprouts forever.
Questions & Answers
- → Why roast Brussels sprouts cut-side down?
Roasting cut-side down maximizes contact with the hot baking sheet, creating deeply caramelized crispy edges while keeping the interior tender. This method yields superior texture compared to tossing or roasting whole.
- → Can I make the glaze ahead of time?
Absolutely. Whisk together the maple syrup, orange juice, zest, soy sauce, and garlic up to 24 hours in advance. Store in an airtight container in the refrigerator. Bring to room temperature before using for even coating.
- → What substitutions work for the glaze ingredients?
Honey replaces maple syrup using 3 tablespoons instead of ¼ cup. Tamari or coconut aminos substitute soy sauce for gluten-free or soy-free needs. Lemon juice can replace orange juice for a different citrus profile, though the orange flavor complements sprouts beautifully.
- → How do I prevent the glaze from burning?
Watch closely during the final 5 minutes. The sugar content in maple syrup means the glaze transitions from perfectly caramelized to burned quickly. Remove from the oven when bubbles form and coating appears glossy and deep golden brown.
- → Can I cook these on the stovetop?
Yes. Heat oil in a large skillet over medium-high heat. Add halved sprouts cut-side down, cook 5-6 minutes until browned. Flip, cook 4-5 minutes more. Add glaze, toss to coat, and cook 2-3 minutes until sticky and caramelized. Results will be slightly less crispy than oven-roasted.
- → What main dishes pair well with these sprouts?
The sweet-savory profile complements roasted poultry beautifully—try with Thanksgiving turkey or weeknight chicken. Also excellent alongside pork chops, ham, or atop grain bowls with quinoa and roasted vegetables for a vegetarian main.