Save I'll never forget the Thanksgiving my sister-in-law brought these to our family dinner. She'd always claimed Brussels sprouts were her nemesis vegetable—bitter, mushy, and generally sad. That changed when she discovered roasting them with a maple-orange glaze. The entire table went quiet for thirty seconds while everyone took their first bite. Now they're the most requested side dish at every holiday gathering, and even the sprout skeptics ask for seconds.
Last winter, I made these for a dinner party when two guests casually mentioned they absolutely hated Brussels sprouts. I didn't say anything, just served them alongside the roast chicken. Halfway through dinner, one of them looked up and asked, 'What did you do to these? I think I've been lied to my whole life.' The other guest actually asked for the recipe before dessert was served. There's something magical about how the maple sweetness and bright orange flavor transform people's entire relationship with this misunderstood vegetable.
Ingredients
- 1 lb Brussels sprouts: Look for tight, bright green heads without yellowing leaves—smaller sprouts tend to be sweeter and more tender than large ones
- 2 tbsp olive oil: Helps the sprouts get that gorgeous crispy exterior and prevents them from drying out in the high heat
- 1/4 tsp kosher salt: Essential for drawing out moisture and encouraging that coveted caramelization
- 1/4 tsp freshly ground black pepper: Adds just enough subtle heat to balance the sweet glaze
- 1/4 cup pure maple syrup: Grade A gives you the perfect consistency—thicker maple syrups can get too sticky and burn faster
- 2 tbsp freshly squeezed orange juice: About half a large orange provides the acidity that cuts through the rich sweetness
- 1 tsp orange zest: Don't skip this—fresh zest contains the aromatic oils that make the orange flavor sing
- 1 tbsp soy sauce: The secret ingredient that adds depth and umami, making this taste complex rather than just sweet
- 1 clove garlic, finely minced: One clove is plenty since it mellows during roasting and you want it to complement, not overpower
Instructions
- Get your oven ready:
- Preheat to 400°F and line a rimmed baking sheet with parchment paper—this saves you from stubborn scrubbing later
- Prep the sprouts:
- Rinse them well and dry thoroughly with a clean towel, then trim the stems and cut each sprout in half, quartering any that seem unusually large
- Season for roasting:
- Toss the sprouts in a large bowl with olive oil, salt, and pepper until every piece is lightly coated
- Arrange for maximum crispiness:
- Lay them cut-side down in a single layer without overcrowding—this contact with the pan creates those golden brown edges
- Start the roast:
- Cook for 10 minutes, then give them a stir or flip before returning for another 10 minutes until they're tender and golden
- Whisk the glaze:
- Combine maple syrup, orange juice, zest, soy sauce, and minced garlic in a small bowl, then taste and adjust with more soy or juice as needed
- Glaze and finish:
- Drizzle the mixture evenly over the roasted sprouts, toss gently to coat, then return to the oven for 5 minutes until the glaze bubbles and caramelizes
Save These sprouts have become my go-to for bringing to potlucks because they travel surprisingly well and reheat beautifully in the oven. I've learned to make a double batch since they disappear faster than you'd expect. My husband, who wouldn't touch Brussels sprouts with a ten-foot pole when we first met, now specifically requests them for his birthday dinner. That's when you know a recipe has truly earned its place in your regular rotation.
Make-Ahead Magic
You can trim and halve the sprouts up to a day in advance—store them in an airtight container with a paper towel to absorb moisture. The glaze can also be whisked together ahead and kept refrigerated. Just don't combine them until you're ready to roast, or you'll lose that precious crispy exterior.
Serving Suggestions
These are incredibly versatile alongside roasted chicken, pork tenderloin, or even as part of a vegetarian grain bowl with quinoa and toasted nuts. The bright orange flavor pairs particularly well with rich, savory main dishes. I've also been known to eat them straight from the pan while standing at the counter.
Variations To Try
Once you've mastered the basic version, try adding toasted pecans or walnuts during the last few minutes of roasting for crunch. A sprinkle of pomegranate seeds right before serving adds gorgeous color and burst of tart sweetness. For spice lovers, a pinch of red pepper flakes in the glaze creates a lovely sweet-heat contrast.
- Balsamic vinegar can replace half the orange juice for a deeper, more complex glaze
- Fresh thyme or rosemary adds an earthy note that grounds the bright citrus flavors
- A tablespoon of butter whisked into the warm glaze right before tossing adds an extra layer of richness
Save There's something deeply satisfying about taking a vegetable so many people think they dislike and transforming it into something everyone fights over. That's the kind of cooking magic that makes the kitchen feel like a place of possibility.
Recipe FAQ
- → Can I make these ahead of time?
Yes! Roast the sprouts up to a day in advance and refrigerate. Reheat in a 400°F oven for 10 minutes, then add the glaze and finish for 5 minutes until bubbly.
- → What if my sprouts are still bitter after roasting?
Ensure you're trimming the stem ends and cutting sprouts in half—this helps them caramelize better. The maple glaze also balances bitterness perfectly.
- → Can I use frozen Brussels sprouts?
Fresh works best for achieving crispy edges. If using frozen, thaw completely and pat very dry before roasting, though texture may be softer.
- → Is there a substitute for maple syrup?
Honey works beautifully—use 3 tablespoons instead of 1/4 cup since it's sweeter. The flavor profile shifts slightly but still delicious.
- → How do I prevent the glaze from burning?
Watch closely during the final 5 minutes. The glaze should bubble and caramelize, not turn dark. If your oven runs hot, check after 3-4 minutes.
- → Can I cook these on the stovetop?
Yes! Pan-fry halved sprouts in oil over medium-high heat until golden and tender, about 10-12 minutes. Add glaze and toss until coated and sticky.