Pin My grandmother always said Brussels sprouts had an unfair reputation. She was right. The first time I made this glazed version for a skeptical Thanksgiving dinner, even the dedicated sprout-haters went back for seconds. Now it is the one dish everyone actually requests.
Last winter my friend Sarah tasted these and immediately asked for the recipe. She made them for her family the next week and her kids declared them the best vegetable ever. Sometimes a really good glaze changes everything.
Ingredients
- Brussels sprouts: Fresh, firm sprouts with tight leaves roast best. I quarter the big ones so everything cooks evenly.
- Olive oil: Helps the sprouts get those crispy golden edges we all want.
- Pure maple syrup: Grade A gives you that real maple flavor without being overwhelming.
- Fresh orange juice: Use a real orange here, not the stuff from a carton.
- Orange zest: This is where all the bright citrus flavor comes from. Do not skip it.
- Soy sauce: Adds just enough savory depth to balance the sweet.
- Garlic: One clove goes a long way here. Mince it finely.
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment. This saves cleanup time later.
- Prep the sprouts:
- Trim the stems, halve them, and quarter any that seem too large. Pat them completely dry.
- Season them well:
- Toss with olive oil, salt, and pepper until every piece is lightly coated.
- Roast until golden:
- Arrange cut-side down and roast for 10 minutes. Flip and roast another 10 minutes until tender and browned.
- Make the glaze:
- Whisk maple syrup, orange juice, zest, soy sauce, and garlic until smooth. Taste it now.
- Glaze and finish:
- Drizzle the glaze over sprouts and toss gently. Return to oven for 5 minutes until bubbling and sticky.
Pin These sprouts have become my go-to for potlucks because they travel well and reheat beautifully. Something about the sweet-salty combo makes them disappear first.
Make Ahead Magic
You can trim and halve the sprouts up to a day in advance. Keep them in a sealed container in the refrigerator. The glaze can also be whisked together ahead of time and stored separately.
Serving Ideas
Besides being a perfect holiday side, these sprouts work great over grain bowls or as part of a vegetable-forward dinner. I love them alongside roasted chicken or salmon.
Leftover Love
Cold glazed sprouts are surprisingly good in salads with hearty greens. To reheat, use a skillet over medium heat to bring back some of that crispy texture.
- Store leftovers in an airtight container for up to 3 days
- Reheat at 350°F for 10 minutes if using the oven
- They freeze well if you somehow have extras
Pin Hope these sprouts become a new favorite at your table too.
Recipe Q&A
- → How do I get Brussels sprouts crispy instead of mushy?
Arrange sprouts cut-side down in a single layer without overcrowding the pan. Roast at 400°F initially for 20 minutes, flipping halfway through. This high-heat method creates caramelized edges while keeping interiors tender. Avoid covering with foil, which traps steam and prevents crisping.
- → Can I make the glaze ahead of time?
Yes, whisk together the maple syrup, orange juice, zest, soy sauce, and garlic up to 24 hours in advance. Store in an airtight container in the refrigerator. Bring to room temperature before using for even coating.
- → What substitutes work for maple syrup?
Honey makes an excellent substitute—use 3 tablespoons instead of 4 since honey's sweeter. Agave nectar works too, though it lacks maple's depth. For a sugar-free option, use a sugar-free maple-flavored syrup or reduce orange juice with a natural sweetener like monk fruit.
- → How do I prevent the glaze from burning?
Watch carefully during the final 5 minutes of roasting after adding the glaze. The high sugar content means it can go from perfectly caramelized to burned quickly. If your oven runs hot, reduce the final glazing time to 3-4 minutes.
- → Can I cook these on the stovetop instead?
Absolutely. Heat olive oil in a large skillet over medium-high heat. Add halved sprouts cut-side down and cook 5-7 minutes until browned. Flip, reduce heat to medium, cover and cook 5 more minutes. Remove lid, add glaze, and cook 2-3 minutes until coating thickens and sticks to sprouts.
- → How should I store and reheat leftovers?
Store cooled sprouts in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of oil to restore crispy edges, or warm in a 350°F oven for 10 minutes. They're also excellent cold—toss into salads for sweet-savory crunch.