Pin It Last Thanksgiving, my sister who swore she hated Brussels sprouts accidentally ate half the serving dish before anyone else sat down. She kept saying 'what ARE these?' between bites, completely unaware she was eating her former nemesis. That's when I knew this recipe was something special.
I discovered the magic of roasting Brussels sprouts during a desperate weeknight dinner attempt years ago. Now my kids actually request them, and I've watched friends go from 'absolutely not' to 'can you make that again?' after one taste.
Ingredients
- Brussels sprouts: Fresh sprouts roast better than frozen, and trimming them in half helps those cut edges get beautifully crispy and caramelized
- Olive oil: Helps the sprouts roast evenly and develop those gorgeous golden edges everyone fights over
- Maple syrup: Pure maple syrup creates a naturally sweet glaze that balances the sprouts natural bitterness perfectly
- Orange juice and zest: Fresh citrus adds brightness that cuts through the sweetness and makes the whole dish taste vibrant and alive
- Soy sauce: The secret ingredient that adds depth and umami, making this taste like something from a restaurant kitchen
- Garlic: One clove goes a long way, adding aromatic warmth without overpowering the delicate orange maple balance
Instructions
- Preheat your oven to 400°F
- This high heat is what creates those crispy caramelized edges that make roasted Brussels sprouts irresistible
- Prep the sprouts
- Rinse them thoroughly and pat them completely dry, then trim the stem ends and cut each sprout in half
- Season before roasting
- Toss the sprouts with olive oil, salt, and pepper until every piece is lightly coated
- Arrange for roasting
- Place sprouts cut side down in a single layer, giving them space to roast instead of steam
- Roast until golden
- Cook for 20 minutes total, flipping halfway through, until they're tender with beautifully browned edges
- Make the glaze
- Whisk together maple syrup, orange juice, zest, soy sauce, and garlic until smooth and fragrant
- Add the glaze
- Drizzle the mixture over the roasted sprouts and toss gently to coat every piece evenly
- Final caramelization
- Return to oven for just 5 minutes, watching closely as the glaze bubbles and transforms into a sticky sweet coating
Pin It 
My neighbor smelled these roasting through our apartment building ventilation and actually knocked on my door to ask what I was making. Now we trade containers of Brussels sprouts for her famous lemon bars.
Making Ahead
You can trim and halve the sprouts up to a day in advance, storing them in the refrigerator in a sealed container. The glaze also comes together beautifully hours ahead and keeps at room temperature until you're ready to roast.
Serving Suggestions
These Brussels sprouts pair wonderfully with roasted chicken, pork tenderloin, or even as part of a vegetarian grain bowl. The sweet and tangy glaze complements rich mains perfectly while adding bright color to any plate.
Leftovers and Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in a hot skillet to recrisp the edges, or you can enjoy them cold in salads the next day.
- Add reheat leftovers to morning eggs for a surprisingly delicious breakfast
- Chop cold sprouts into grain salads for extra texture and flavor
- The flavors actually develop overnight, making leftovers even more delicious
Pin It There's something deeply satisfying about watching Brussels sprout skeptics become converts after just one bite of these maple glazed beauties.
Recipe Questions & Answers
- → How do I get Brussels sprouts crispy instead of mushy?
The key is arranging sprouts cut-side down in a single layer without overcrowding the pan. Roast at 400°F for 20 minutes total, flipping halfway through. Don't add the glaze until after they're golden and tender—adding it too early can prevent proper caramelization and make them soggy.
- → Can I make this orange maple glaze ahead of time?
Absolutely! Whisk together the maple syrup, orange juice, zest, soy sauce, and garlic up to 3 days in advance. Store in an airtight container in the refrigerator. Bring to room temperature before using, as cold glaze can stop the cooking process when added to hot sprouts.
- → What can I substitute for maple syrup?
Honey works beautifully as a substitute—use 3 tablespoons instead of ¼ cup since honey is sweeter than maple syrup. Agave nectar is another option, though it has a milder flavor. For a unique twist, try brown rice syrup for deeper molasses-like notes that complement the orange beautifully.
- → How do I store and reheat leftovers?
Store cooled glazed sprouts in an airtight container in the refrigerator for up to 4 days. For best results, reheat in a skillet over medium-high heat with a drizzle of olive oil to restore crispy edges. The microwave works but will make them softer. They're also delicious cold added to salads or grain bowls.
- → Is this dish suitable for gluten-free diets?
Yes! Simply substitute the soy sauce with tamari or coconut aminos, both of which are naturally gluten-free. Tamari provides a similar salty umami flavor, while coconut aminos are slightly sweeter. Double-check all other ingredients—pure maple syrup and fresh oranges are naturally gluten-free.
- → Why is fresh orange zest important in this recipe?
Fresh orange zest contains essential oils that provide intense citrus aroma and bright flavor you can't get from juice alone. The zest balances the rich sweetness of maple syrup and adds aromatic complexity. Bottled zest or dried orange peel lacks these volatile oils and won't deliver the same vibrant results.