Maple Glazed Brussel Sprouts will convert skeptics into superfans — the sticky-sweet glaze, bright orange note, and caramelized edges turn ordinary sprouts into something downright addictive.
Brief introduction to the recipe
If you’ve ever dismissed Brussels sprouts as boring or bitter, let me change your mind. These roast-and-glaze little gems combine crisp, browned edges with a glossy, citrusy-maple coating that tastes like holiday comfort and weeknight convenience all at once. It’s quick, forgiving, and — frankly — a little bit dazzling for such a humble veggie.
Why you’ll love these sprouts
Why reach for this recipe? A few reasons:
- Sweet meets savory: the maple and soy create a sticky glaze that offsets the sprouts’ natural earthiness.
- Fast + fuss-free: total time from start to finish is about 30 minutes.
- Crowd-pleasing: skeptical uncles and kids alike have gone back for seconds.
- Versatile: serve them as a side, toss into a grain bowl, or pile onto a holiday plate.
The story behind the dish
I first served these at Thanksgiving as a dare to the “I hate vegetables” contingent. They came back for thirds. Repeated kitchen experiments taught me the balancing act: roast hot and fast for char, then glaze briefly so the sugar caramelizes without burning. The orange zest was the game-changer — a tiny bit of fresh brightness that makes the whole dish sing.
The Key Ingredients (and Why You Need Them)
Below I describe the elements that make this recipe work — no amounts here, just the essentials and what they do.
- Brussels sprouts — The star. Look for firm heads with bright green leaves and no yellowing. Halving exposes a flat surface for golden caramelization.
- Maple syrup — The sweet backbone. Real maple gives a complex, woody sweetness that browns beautifully. This is where the Maple Glazed Brussel Sprouts name comes from.
- Fresh orange (juice + zest) — Citrus balances the maple and brightens the glaze; zest adds lively aromatic oils.
- Soy sauce (or tamari) — Adds umami and tempers the sweetness so the glaze isn’t cloying.
- Garlic (fresh) — Adds aromatic depth; powdered garlic won’t caramelize the same.
- Olive oil — Helps the sprouts roast and crisp; use a good extra-virgin for flavor.
- Salt + pepper — Simple but essential — they make the flavors pop.
- Optional add-ins: toasted nuts (pecans or almonds) for crunch, chili flakes for heat, or a squeeze of lemon at the end for extra brightness.
How to Make It
Follow this step-by-step and you’ll get consistent results every time.
- Preheat and prep. Preheat your oven to 400°F (about 200°C). Rinse sprouts, trim the stem ends, and cut each in half lengthwise. Pat dry — moisture = steam, and we want roast.
- Oil and season. Toss the halved sprouts in a bowl with olive oil, a pinch of salt, and pepper. Arrange them cut-side down on a rimmed baking sheet so each sprout has room. Crowding causes steaming.
- First roast. Roast for 20–25 minutes until the undersides are deeply browned and the edges show caramelization. At the 10–12 minute mark, stir or shake the pan for even color.
- Make the glaze. While the sprouts roast, whisk together maple syrup, fresh orange juice, orange zest, a splash of soy sauce (or tamari), and minced garlic. Taste and tweak — you want a balanced sweet-tangy-savory profile.
- Glaze and finish. Pull the tray from the oven, drizzle the glaze evenly over the sprouts, toss gently to coat, and return to the oven for another 4–6 minutes until the glaze bubbles and forms a shiny coat. Watch closely — sugars can go from caramelized to burnt quickly.
- Finish and serve. Remove from oven, sprinkle with toasted nuts or a pinch of chili flakes if desired, and serve immediately for the best texture.
Pro tips for perfect results
- Cut the larger sprouts into quarters so everything cooks evenly.
- Arrange cut-side down for maximum browning on the flat face — that’s flavor.
- Give them air — spread in a single layer; no overcrowding.
- Pat them dry after rinsing; water -> steam -> soggy sprouts.
- Make the glaze just before finishing; keep an eye during the final roast so the sugars caramelize without burning.
- Use real maple syrup for the best depth; honey changes the flavor profile (and sweetness).
- If using frozen sprouts, thaw completely and dry thoroughly; they won’t brown as well but will still taste fine.
Bold tip: For extra crunch, finish with a quick toss in a hot skillet for 30–60 seconds after glazing.
Variations to try
This base lends itself to many riffs:
- Brown Sugar Brussel Sprouts: swap part of the maple with brown sugar for a deeper molasses note.
- Asian-inspired: add a splash of rice vinegar and sesame oil to the glaze, finish with toasted sesame seeds.
- Spicy-sweet: stir a teaspoon of sriracha or a pinch of red pepper flakes into the glaze.
- Nutty crunch: toss with toasted pecans or walnuts (great contrast to the sticky glaze).
- Citrus swap: use tangerine or blood orange juice for a seasonal twist.
These options let you adapt the recipe to different mains or seasons while keeping the core technique intact.
Best ways to serve
These sprouts play nicely across the menu:
- Holiday centerpiece side: pair with roast turkey, glazed ham, or pork loin.
- Weeknight vegetable: serve beside roasted chicken or pan-seared salmon.
- Grain bowls: toss with cooked farro or quinoa and finish with a drizzle of extra glaze.
- Breakfast twist: top with a fried egg and a sprinkle of parmesan for a savory brunch addition.
They work equally well hot from the oven or lightly warmed the next day.
Quick tips for storage & reheating
- Refrigerate cooled leftovers in an airtight container for up to 3 days.
- Reheat on a baking sheet at 375°F for 5–8 minutes to revive crisp edges — avoid microwaving unless you don’t mind softer sprouts.
- Make-ahead: roast the sprouts plain and refrigerate; warm and glaze just before serving to keep the caramelized texture fresh.
Bold tip: To preserve crunch, reheat in a hot skillet with a teaspoon of oil rather than the microwave.
FAQs
Can I use honey instead of maple?
Yes, but reduce the amount slightly because honey tastes sweeter and browns faster. The flavor changes; maple is richer and more complex. If you use honey, keep a closer eye during the final roast.
What if my glaze burns?
Remove the tray immediately and transfer sprouts to a new pan; burnt sugar tastes bitter. Next batch: lower the oven by 10–20°F or reduce the final glazing time.
Can I make this gluten-free?
Absolutely — use tamari or coconut aminos instead of soy sauce. The dish remains naturally vegetarian (if you skip any animal-based toppings).
Will frozen sprouts work?
They’ll work in a pinch. Thaw, dry thoroughly, and expect less caramelization. Consider searing them in a hot skillet before roasting to help create browning.
How do I tone down the sweetness?
Add a tablespoon of apple cider vinegar or an extra splash of soy sauce to the glaze. A squeeze of fresh lemon at the end also helps cut the sugar.
Why this recipe works (flavor and technique)
Two things make these sprouts sing: Maillard browning and a well-balanced glaze. Roasting at a relatively high temperature creates deeply caramelized flat faces that contrast with tender insides. The glaze’s sugar helps amplify color and flavor, while soy and citrus keep the sweetness from overwhelming the palate. The brief return to heat after glazing lets sugars concentrate into a sticky, shiny coating that clings to the sprouts without turning them into a candied mess — balance is everything here.
Pairings and menu ideas
- Holiday menu: pair with roast turkey, mashed potatoes, and cranberry sauce for a balanced holiday plate.
- Weeknight: pair with pan-seared salmon and lemon-herb rice.
- Vegetarian spread: serve alongside roasted root vegetables, grain salads, and a tangy green salad to make a seasonal feast.
- Wine pairing: try a crisp Sauvignon Blanc or a dry Riesling — the acidity cuts sweetness nicely. For red, a light Pinot Noir also works.
Final thoughts — go roast something
These Glazed Brussel Sprouts (and yes, they’re among the best Brussel Sprout Recipes Sweet you’ll try) take minimal effort but deliver maximum payoff. They convert doubters, hold up well as leftovers, and scale easily for a cozy dinner or a holiday feast. Whether you riff toward Brown Sugar Brussel Sprouts, dial up the heat, or keep it classic with Sweet Brussel Sprouts glazed in maple and orange, the method stays the same: roast hot, glaze lightly, and finish with care.
One last bold tip: don’t skimp on the zest. That little punch of orange oil makes the glaze sing and sets this recipe apart. Now, preheat the oven and get roasting — your first bite is going to be a revelation.
Follow me on Pinterest for daily new recipes.
Orange Maple Glazed Brussels Sprouts — Sweet, Tangy & Easy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Diet: Gluten-Free, Vegan
Ingredients
- 1 pound Brussels sprouts, stems trimmed and halved
- 2 tablespoons good-quality olive oil
- ¼ teaspoon kosher salt (or regular salt to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ cup pure maple syrup (Grade A recommended)
- 2 tablespoons freshly squeezed orange juice (about half a medium orange)
- 1 teaspoon grated orange zest
- 1 tablespoon soy sauce (or tamari for a gluten-free option)
- 1 garlic clove, finely minced
Instructions
- Prepare the sprouts. Rinse the Brussels sprouts and pat them completely dry — any lingering moisture will steam them instead of giving you a roast. Trim off the stems and cut each sprout in half from top to bottom so the flat side can brown nicely.
- Oil and season. In a mixing bowl, toss the halved sprouts with the olive oil, salt, and black pepper until they’re evenly coated. Arrange them cut-side down in a single layer on a rimmed baking sheet (use a half-sheet pan if you have one). Give each piece some space so air can circulate — overcrowding causes steaming, not caramelizing.
- Roast until golden. Slide the pan into a preheated 400°F (200°C) oven. Roast for 10 minutes, then remove the tray and turn the sprouts or give the pan a good shake to promote even browning. Return to the oven for another 10 minutes; they should show deep golden edges while remaining slightly tender inside.
- Make the glaze. While the sprouts roast, whisk together the maple syrup, orange juice, orange zest, soy sauce, and minced garlic in a small bowl. Taste and tweak the balance — add a splash more soy if it’s too sweet or a little extra orange juice if it needs brightness.
- Glaze and finish. Pour the maple-orange mixture over the roasted sprouts and toss gently so every piece gets some sticky glaze. Roast for an additional 4–6 minutes, watching closely so the sugars bubble and deepen without burning. Remove when the glaze looks glossy and the edges have a sticky caramelized sheen.
- Serve immediately. Transfer to a platter and serve hot. If desired, finish with a sprinkle of toasted nuts, a pinch of chili flakes, or a little extra orange zest for garnish.
Notes
Quick tip: Cut larger sprouts into quarters for uniform cooking, and always dry them well after rinsing to get the best browning.
Maple Glazed Brussel Sprouts, Brussel Sprout Recipes Sweet, Sweet Brussel Sprouts, Glazed Brussel Sprout Recipes, Glaze For Brussel Sprouts, Sweet Brussel Sprout Recipes, Glazed Brussel Sprouts, Brown Sugar Brussel Sprouts, Easy Brussel Sprout Recipes
