Save The first time I made these glazed Brussels sprouts, my brother who had sworn off the vegetable since childhood actually asked for seconds. Watching someone reconsider a lifelong food prejudice is the kind of kitchen moment that sticks with you.
I started bringing these to Friendsgiving every year after that initial success. People would actually hover around the baking sheet, picking at the caramelized edges while I tried to arrange everything on serving platters.
Ingredients
- Brussels Sprouts: Fresh sprouts roast better than frozen and the cut side creates that gorgeous caramelized crust everyone fights over
- Olive Oil: Helps the sprouts roast evenly and develop those crispy edges we all love
- Maple Syrup: Pure maple syrup adds a deep sweetness that balances the slight bitterness of Brussels sprouts
- Orange Juice: Freshly squeezed provides brightness that cuts through the richness of the glaze
- Soy Sauce: The secret savory element that keeps the glaze from being too sweet and adds depth
- Garlic: One minced clove goes a long way in adding background warmth without overpowering
Instructions
- Preheat and Prep:
- Heat your oven to 400°F and line a baking sheet with parchment paper to save yourself from scrubbing later.
- Prep the Sprouts:
- Rinse and thoroughly dry your Brussels sprouts then trim the stems and halve them quartering any really large ones so everything cooks at the same speed.
- Season Simply:
- Toss the sprouts with olive oil salt and pepper in a large bowl until every piece is lightly coated.
- Arrange for Success:
- Spread the sprouts cut side down in a single layer giving them room to roast instead of steam.
- First Roast:
- Roast for 10 minutes then flip or stir and roast another 10 minutes until theyre golden and starting to tenderize.
- Make the Glaze:
- Whisk together maple syrup orange juice orange zest soy sauce and garlic until smooth.
- Glaze and Finish:
- Drizzle the glaze over the sprouts toss gently and return to the oven for 5 minutes until everything is bubbling and caramelized.
Save My sister in law now requests these for every family gathering and sends me texts at least once a month asking for the recipe again even though I have written it out for her three times.
Make Ahead Magic
You can trim and halve the sprouts up to a day ahead then store them in the refrigerator. The glaze ingredients can be whisked together in advance too though I recommend adding the fresh zest right before using.
Roasting Tips
Some sprouts will naturally caramelize more than others and those extra crispy pieces are usually the first to disappear from the serving platter. Do not be afraid to let them get dark brown in spots.
Serving Suggestions
These pair beautifully alongside roasted chicken or pork but they also hold their own as part of a vegetarian grain bowl with quinoa and maybe some toasted nuts for crunch.
- Extra orange zest on top makes them look especially pretty
- Toasted sesame seeds add a nice nutty contrast
- A squeeze of fresh orange right before serving brightens everything up
Save These sprouts have converted more Brussels sprout skeptics than I can count and that is the kind of kitchen victory worth sharing.
Common Questions
- → How do I get Brussels sprouts crispy instead of mushy?
Arrange sprouts cut-side down in a single layer without overcrowding the pan. This allows proper air circulation and browning. Roast at high heat (400°F) and flip halfway through for even caramelization.
- → Can I prepare these Brussels sprouts ahead of time?
Yes. Trim and halve the sprouts up to 24 hours in advance and store in an airtight container. You can also whisk the glaze ahead. Roast just before serving for the crispiest texture.
- → What can I substitute for maple syrup?
Honey works beautifully—use 3 tablespoons instead of 1/4 cup since honey is sweeter than maple syrup. Agave nectar is another option, though it lacks maple's distinctive flavor profile.
- → How do I make this dish gluten-free?
Replace regular soy sauce with tamari or coconut aminos. Both provide the same savory umami flavor without gluten. Double-check all other ingredients to ensure they're certified gluten-free.
- → Why is fresh orange zest important?
Fresh zest contains essential oils that provide bright, aromatic citrus flavor you can't get from juice alone. Bottled zest lacks these volatile compounds. Grate only the colored outer layer, avoiding the bitter white pith underneath.
- → What main dishes pair well with these sprouts?
These complement roasted poultry like chicken or turkey, pork dishes, or baked ham. They also work beautifully over grain bowls with quinoa or rice, adding sweet-savory flavor and texture contrast.