Description
Description Bright, cozy, and just a little bit cheeky, these glazed Brussels sprouts are the star of the table with caramelized edges and a sticky-sweet citrus glaze.
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
- 2 tablespoons orange juice, freshly squeezed
- 1 teaspoon orange zest
- 1 teaspoon Dijon mustard
- 1 tablespoon butter, melted
- 1 clove garlic, minced
- ½ cup dried cranberries
- ¼ cup toasted pecans or walnuts, chopped (optional)
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Instructions
- 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.
- 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.
- 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.
Notes
- Notes
- Store leftovers in an airtight container for up to 3–4 days. You can make the glaze up to 48 hours ahead and refrigerate.