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.

Orange Maple Glazed Brussel Sprouts — Sweet, Tangy & Easy

Ingredients

Scale

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.