Orange Maple Glazed Brussels Sprouts with Cranberries is a bright and tasty side dish that’s perfect when you want a little something special on your plate. The Brussels sprouts get tender and slightly crispy, covered in a sweet and citrusy glaze made from fresh orange juice and rich maple syrup. Then, tart cranberries add a lovely pop of color and a nice contrast in flavor that makes every bite interesting.
I love making this dish because it’s really easy to put together, but it feels like a treat. The mix of sweet and tangy flavors always surprises people, even those who usually turn their noses up at Brussels sprouts. I often whip this up for holiday dinners or any time I want to bring a fresh twist to my usual veggies. If you want to get a little extra flavor, try roasting the sprouts until they’re a bit caramelized before tossing them in the glaze.
This recipe is one of my favorites to share because it combines simple ingredients in a way that feels festive and comforting. I like to serve it alongside roasted chicken or turkey, and the cranberries give it a holiday vibe that’s just right for gatherings. It’s also great warmed up the next day, so don’t worry if there are leftovers—they taste just as good!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh and firm sprouts work best. If you can’t find fresh ones, frozen Brussels sprouts can be used—just thaw and pat dry before roasting to get a good caramelization.
Maple Syrup: Adds sweetness and a rich, earthy flavor. If you don’t have maple syrup, honey is a good substitute, though it will change the flavor slightly.
Orange Juice & Zest: Fresh juice and zest brighten the dish with citrus notes. Bottled orange juice can be used, but fresh gives a fresher taste. Lemon juice can also be an alternative but will create a different flavor profile.
Dried Cranberries: These bring a nice tart bite that balances the sweet glaze. You can swap them for dried cherries or raisins if preferred.
Olive Oil: This is for roasting and adds a gentle richness. You can use avocado oil or another neutral oil if you like.
How Do You Get Perfectly Caramelized Brussels Sprouts?
Roasting Brussels sprouts to get that crispy, caramelized outside and soft inside is key. Here’s how I do it:
- Cut sprouts in halves for even cooking and more surface area to brown.
- Toss with enough oil to lightly coat each piece; this helps with caramelization.
- Arrange in a single layer on the baking sheet—crowding causes steaming, not roasting.
- Roast at high heat (around 400°F) for 20-25 mins. Flip halfway to ensure all sides brown.
- Watch closely toward the end to avoid burning—they should be browned but not burnt.
These steps ensure your sprouts get that beautiful golden color and great texture every time.
Equipment You’ll Need
- Baking sheet – perfect for roasting Brussels sprouts evenly and getting crisp edges.
- Mixing bowl – helps you toss the sprouts with oil and seasoning without making a mess.
- Small saucepan – to gently heat and thicken the orange maple glaze.
- Wooden spoon or spatula – for stirring the glaze and mixing sprouts with the sauce.
- Zester or fine grater – to get fresh orange zest that brightens the glaze.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts for crunch and a nutty contrast to the sweet glaze.
- Swap dried cranberries for dried cherries for a deeper tart flavor.
- Sprinkle some crumbled feta or goat cheese on top before serving for creaminess and tang.
- Mix in cooked bacon or pancetta for a smoky, savory twist that pairs well with the sweetness.
Orange Maple Glazed Brussels Sprouts with Cranberries
Ingredients You’ll Need:
For The Brussels Sprouts:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For The Glaze and Topping:
- 1/4 cup pure maple syrup
- 1/4 cup fresh orange juice
- 1 teaspoon orange zest
- 1/2 cup dried cranberries
- Optional: 1/4 cup chopped toasted pecans or walnuts (for crunch)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to roast the Brussels sprouts. You’ll also spend about 5-7 minutes making the maple-orange glaze. In total, plan for roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Roast the Brussels Sprouts:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated. Spread them evenly on the baking sheet so they roast nicely. Roast for 20-25 minutes, turning them once halfway through to get a beautiful golden-brown caramelization.
2. Make the Orange Maple Glaze:
While the sprouts roast, mix the maple syrup, fresh orange juice, and orange zest in a small saucepan. Heat over medium flame, stirring occasionally, until the mixture simmers and thickens slightly—about 5-7 minutes. Once thickened, remove the glaze from the heat.
3. Combine and Serve:
When the Brussels sprouts are done roasting, put them in a large bowl. Drizzle the warm orange maple glaze over them and toss gently to coat evenly. Stir in the dried cranberries and, if you like, chopped toasted pecans or walnuts for some added crunch. Serve warm or at room temperature and enjoy this tasty, colorful side dish.
Can I Use Frozen Brussels Sprouts Instead of Fresh?
Yes, you can! Just make sure to fully thaw and pat them dry to remove excess moisture before roasting. This helps them caramelize better and prevents steaming.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, tossing occasionally to keep the glaze evenly distributed.
Can I Make This Recipe Ahead of Time?
Absolutely! Roast the Brussels sprouts and make the glaze ahead, then combine and add cranberries just before serving to keep them plump and fresh.
What Can I Substitute for Maple Syrup?
Honey is the best substitute and will still give a lovely sweetness, though the flavor will be slightly different. Avoid using sugar syrups that are less flavorful.
