Description
Description A deliciously comforting side dish featuring roasted Brussels sprouts glazed with a sweet orange maple sauce and topped with cranberries and nuts.
Ingredients
- 1½ pounds fresh Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 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 the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet cut side down and roast for 20 to 25 minutes, flipping halfway through.
- While the sprouts roast, combine maple syrup, orange juice, orange zest, Dijon mustard, melted butter, and minced garlic in a small saucepan over low heat. Whisk until thickened, about 2 to 3 minutes.
- Once the Brussels sprouts are roasted, transfer to a serving dish and drizzle with the orange maple glaze. Top with dried cranberries and nuts if using. Serve warm.
Notes
- Notes
- For best results, choose fresh Brussels sprouts and allow them to roast until crispy. Adjust sweetness with more maple syrup if desired.