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Orange Maple Glazed Brussels Sprouts With Cranberries

Bright, cozy, and just a little bit cheeky, these Orange Maple Glazed Brussels Sprouts With Cranberries turn a humble vegetable into the star of the table. Caramelized edges, a sticky-sweet citrus glaze, and pops of tart cranberry make this an easy side that feels festive any night of the week. If you like bright citrus sides, you might also enjoy this asparagus pasta salad with creamy lemon for a spring-ready companion dish.

Why make this recipe
If you’re tired of limp, bitter Brussels sprouts that taste like an afterthought, this recipe is perfect because it solves that problem with a glaze that balances sweetness, acid, and a touch of spice to amplify natural caramelization. The roasting crisps the edges and concentrates the flavor, while the maple-orange glaze and cranberries provide contrast and seasonal cheer — ideal for weeknights and holiday tables alike.

Step-by-Step Guide to Making Orange Maple Glazed Brussels Sprouts With Cranberries

Ingredients

1½ pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil, for roasting
Salt and pepper, to taste, for seasoning
3 tablespoons pure maple syrup, for natural sweetness
2 tablespoons orange juice, freshly squeezed, for brightness
1 teaspoon orange zest, for a concentrated citrus flavor
1 teaspoon Dijon mustard, for tangy balance
1 tablespoon butter, melted, for richness
1 clove garlic, minced, for a savory kick
½ cup dried cranberries, for a tart and chewy contrast
¼ cup toasted pecans or walnuts, chopped, for crunch (optional)

Directions

Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl. Spread the sprouts in a single layer on a baking sheet, cut side down. Roast for 20–25 minutes, flipping halfway through, until golden brown and crispy on the edges.
Make the Orange Maple Glaze
In a small saucepan over low heat, whisk together the maple syrup, orange juice, orange zest, Dijon mustard, melted butter, and minced garlic. Simmer for 2–3 minutes until slightly thickened. Remove from heat and set aside.
Combine and Garnish
Transfer the roasted Brussels sprouts to a serving dish. Drizzle the orange maple glaze over the sprouts and toss to coat evenly. Sprinkle with dried cranberries and toasted nuts (if using). Serve warm.

A deeper look at the technique
Roasting is the single most transformative technique in this dish. When Brussels sprouts are halved and placed cut-side down on a hot sheet pan, the exposed flesh caramelizes quickly, creating a sweet, nutty crust while the interior stays tender. The orange-maple glaze is introduced at the end so it clings to those caramelized edges without turning the pan into a glue pot — a quick simmer concentrates flavor but leaves enough fluid to coat.

Flavor balance and ingredient roles

Maple syrup softens Brussels sprouts’ natural bitterness and echoes the nuttiness of the roast.
Fresh orange juice and zest cut through the sweetness and add a lively citrus perfume.
Dijon mustard gives the glaze a subtle bite, keeping the finish from being cloying.
Garlic adds savory depth so the dish reads as more than simply sweet.
Dried cranberries introduce a chewy, tart contrast and a festive color pop.
Toasted nuts add texture and a toasty, fatty counterpoint to the acidity.

Best Way to Store Orange Maple Glazed Brussels Sprouts With Cranberries

Refrigerator: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Not recommended, as glazed sprouts lose texture when frozen and reheated; if needed, freeze for up to 1 month in a sealed container and thaw overnight in the fridge before reheating.

How to reheat

Oven: Reheat at 375°F (190°C) for 8–10 minutes to refresh crispness.
Stovetop: Gently warm in a skillet with a teaspoon of butter or oil over medium heat until hot and slightly crisped.
Microwave: Use only if necessary; microwave in short 30-second bursts to avoid soggy texture.

Serving Suggestions for Orange Maple Glazed Brussels Sprouts With Cranberries
This recipe plays nicely with many mains and menus:

Pair with roasted chicken or turkey for a holiday spread.
Serve alongside a simple seared salmon to echo the citrus notes.
Add to a vegetarian grain bowl with quinoa or farro, roasted sweet potato, and a spoonful of yogurt or tahini for creaminess.
For a brunch twist, add crispy bacon or a fried egg on top and serve with crusty bread.

Tips to make Orange Maple Glazed Brussels Sprouts With Cranberries (Q&A style)
Q: How do I keep the sprouts from becoming mushy?
A: Roast at a high temperature (400°F/200°C) and make sure sprouts are in a single layer with space between them. Overcrowding traps steam and prevents browning.

Q: Can I make the glaze ahead of time?
A: Yes — make the glaze up to 48 hours ahead and refrigerate. Rewarm gently before tossing with hot sprouts so it loosens to a pourable consistency.

Q: What if I don’t have fresh orange?
A: Use 1 tablespoon of bottled orange juice plus 1 teaspoon of orange zest or 1½ teaspoons of lemon juice and zest for brightness, though fresh orange gives the best aroma.

Quick tips

Trim the base and remove loose outer leaves for better caramelization and presentation.
Toast nuts in a dry skillet until fragrant, about 3–4 minutes, for maximum crunch.
If cranberries taste too sweet, soak them in a little orange juice for 10 minutes to plump and mellow their sugar.

Variations and substitutions

Nut-free option: Omit toasted pecans or walnuts and instead sprinkle with toasted pumpkin seeds or sunflower seeds for crunch. (bullet format)
Make it savory-sweet: Add 2–3 slices of chopped, cooked pancetta or bacon to the Brussels sprouts right after roasting, then toss with the glaze so the fat helps coat the sprouts and mellows the sweetness. (paragraph format)

Recipe timing and scaling
This recipe serves about 4 as a side. To scale up, roast on two sheet pans rather than overcrowding a single pan — maintaining high heat and space between sprouts is critical for crisp edges. If scaling down, reduce roasting time slightly and keep an eye on caramelization.

Troubleshooting common issues

Problem: Glaze is too thin and slips off the sprouts.
Solution: Simmer a little longer (an extra 1–2 minutes), or whisk in a small pinch of cornstarch dissolved in cold water and heat until the glaze thickens, then remove from heat and toss.
Problem: Brussels sprouts are bitter.
Solution: Trim any dark or damaged outer leaves and roast until deeply golden. Toss with the warm glaze immediately after roasting — the acid and sweetness will balance bitterness.
Problem: Leftovers are soggy.
Solution: Re-crisp in a hot skillet or oven before serving; avoid microwaving without a brief re-crisping step.

Make-ahead and meal prep
You can roast the Brussels sprouts a day ahead, cool completely, and refrigerate in an airtight container. Reheat in a hot oven (400°F/200°C) for 6–8 minutes before tossing with freshly warmed glaze and finishing with cranberries and nuts. Alternatively, prepare the glaze and store it separately; warm and combine just before serving for the freshest texture.

Nutrition and dietary notes

Gluten-free, vegetarian, and can be made vegan by subbing the butter with a vegan butter or additional olive oil.
Lower-sugar option: Use 2 tablespoons maple syrup and 1 tablespoon water, or reduce syrup to taste and brighten with a touch more orange juice and zest.
Add protein: Stir in cooked chickpeas or top with toasted tempeh for a more substantial vegetarian main.

Presentation ideas
Place glazed sprouts in a shallow bowl so the glaze pools slightly and cranberries and nuts scatter across the top. For holiday service, garnish with thin orange slices or add a few sprigs of fresh thyme for a fragrant, seasonal finish. Warm serving dishes briefly in the oven so the dish stays hot longer at the table.

FAQs
Q: Can I use frozen Brussels sprouts?
A: Yes, in a pinch. Thaw and pat dry completely, then roast at 425°F (220°C) to encourage browning. Fresh halved sprouts give the best texture and flavor.

Q: Can I substitute honey for maple syrup?
A: Honey can be used, but it has a different floral character and a slightly stronger sweetness. Maple keeps an earthy note that pairs beautifully with the roast. If using honey, reduce by ½ tablespoon to avoid overpowering sweetness.

Q: How long will the glaze keep?
A: Stored in an airtight container in the fridge, the glaze keeps for up to 5 days. Rewarm gently and whisk before using.

How do I make this nut-free for guests with allergies?
- Omit nuts and add toasted seeds (pumpkin or sunflower) or crispy fried shallots for crunch.
What wine pairs well?
- A crisp Riesling or a light Pinot Noir complements the sweet-tart flavors without overwhelming the sprouts.

Final thoughts on timing: give the sprouts a minute or two to sit after glazing so the sauce clings but doesn’t turn sticky-cold before serving; immediate serving delivers the best contrast of crisp edges and glossy glaze.

Variation (if any)

Comparison-style: Maple vs. Honey Glaze
- Maple: Earthy, pairs well with roasted nuts and has a deeper autumnal profile. Best with orange zest for brightness.
- Honey: Brighter floral sweetness; pair with a pinch of smoked paprika or cayenne to balance the flavor.
Paragraph-style substitution: If you crave an extra savory component, stir in a small handful of caramelized shallots or finish with crumbled goat cheese (for non-vegan) right before serving—its tang will contrast nicely with the sweet glaze.

Extra meal ideas

Turn it into a salad topping: Cool the glazed sprouts slightly and toss with mixed greens, goat cheese, and a light vinaigrette for a warm-salad effect.
Make it a bowl: Combine with farro, roasted beets, and a citrus-tahini dressing for a hearty vegetarian meal.

Sourcing and seasonal notes
Brussels sprouts are sweetest in the cool months — late fall through winter — when frost brings out their natural sugars. Choose firm, compact heads with bright green leaves and avoid those with large gaps or yellowing leaves. Fresh citrus enhances the glaze aroma, so use the best oranges you can find.

Conclusion

For a similar citrus-roasted vegetable idea with pecans and cranberries, see Maple Orange Roasted Brussels Sprouts with Pecans and Cranberries, which shares flavor notes and holiday inspiration. If you’d like a recipe that pairs orange-glazed Brussels sprouts with winter squash, check this twist on the concept at Orange Glazed Butternut Squash and Brussels Sprouts.

Enjoy these zesty, caramelized sprouts warm, and don’t be surprised if they become the dish guests request at every gathering.