“Transform Boring Veggies With 5 Star Orange Maple Glazed Brussels Sprouts”

Let me tell you about my absolute favorite way to make Brussels sprouts disappear at dinner parties – these orange maple glazed Brussels sprouts! I swear, even the most stubborn veggie haters can’t resist them. The magic happens when crispy roasted sprouts meet that sticky-sweet glaze with just enough tang from fresh orange juice. It’s that perfect sweet-savory combo that makes you keep reaching for “just one more.”

What I love most (besides how ridiculously easy it is) is how the maple syrup caramelizes in the oven, creating these little crispy edges that are downright addictive. My friend Sarah actually begged me for the recipe after I brought them to Thanksgiving last year – now they’re her go-to potluck dish too! Trust me, once you try this version, you’ll never look at Brussels sprouts the same way again.

Why You’ll Love These Orange Maple Glazed Brussels Sprouts

Listen, I know Brussels sprouts get a bad rap, but this recipe? It’s a total game-changer. Here’s why you’ll be making them on repeat:

• Fast and foolproof – Ready in under 30 minutes with just one sheet pan to wash
• That addictive sweet-savory balance – The maple caramelizes while the orange zest cuts through with bright acidity
• Sneaky healthy – Packed with fiber and vitamins, but tastes like a treat
• Crowd-pleaser magic – I’ve converted more veggie skeptics with this dish than I can count
• Holiday-worthy but easy enough for weeknights – Fancy enough for Thanksgiving, simple enough for Tuesday

Honestly, the hardest part is not eating the whole tray straight from the oven!

Ingredients for Orange Maple Glazed Brussels Sprouts

Here’s everything you’ll need to make these little caramelized wonders – and trust me, every ingredient plays a special role:

• 1 lb Brussels sprouts – trimmed and halved (the flat sides get extra crispy!)
• 2 tbsp olive oil – for that perfect golden roast
• 1/4 tsp each salt & black pepper – simple but essential
• 1/4 cup maple syrup – use the real stuff, not pancake syrup!
• 2 tbsp fresh orange juice – squeeze it yourself for maximum flavor
• 1 tsp orange zest – that’s where the magic lives
• 1 tbsp balsamic vinegar – adds depth to balance the sweetness
• 1/2 tsp garlic powder – my secret flavor booster

See? Nothing fancy – just good ingredients that work together beautifully. Now let’s make some magic!

How to Make Orange Maple Glazed Brussels Sprouts

Okay, let’s get these beauties roasting! I promise it’s easier than you think – just follow these simple steps and you’ll have the most incredible caramelized Brussels sprouts in no time. The key is getting that perfect balance of crispy edges and sticky-sweet glaze.

Step 1: Prep the Brussels Sprouts

First things first – trim those sprouts! Cut off the dry ends and remove any yellow outer leaves. Then slice them in half lengthwise. This flat surface is your golden ticket to maximum crispiness. Trust me, whole sprouts just don’t get that same perfect texture.

Step 2: Make the Orange Maple Glaze

While your oven preheats to 400°F, whisk together the maple syrup, fresh orange juice, zest, balsamic vinegar, and garlic powder. Don’t just stir – really whisk it until it’s completely smooth and slightly thickened. Those flavors need to become best friends before they meet the sprouts!

Step 3: Roast and Glaze

Toss the halved sprouts with olive oil, salt, and pepper on a parchment-lined baking sheet (trust me, the parchment prevents sticking disasters). Roast for 20 minutes until they’re starting to brown. Then comes the fun part – drizzle that glorious glaze all over and toss to coat. Pop them back in for 5-7 more minutes until the glaze is bubbling and caramelized but not burnt. Watch them closely – that last minute makes all the difference!

Tips for Perfect Orange Maple Glazed Brussels Sprouts

After making these dozens of times (okay, maybe hundreds), I’ve learned all the tricks to get them absolutely perfect every time:

• Give them space! Overcrowding the pan steams them instead of roasting. Use two pans if needed – crispy sprouts are worth the extra dish.
• Taste your glaze before adding – maple syrups vary in sweetness. Add a splash more orange juice if it’s too cloying.
• Watch like a hawk during those last 5 minutes. The line between caramelized and burnt is thinner than you think!
• Don’t skip the zest – it’s not just garnish! Those orange oils brighten the whole dish.

Oh, and pro tip? Make extra. They disappear faster than you’d believe!

Ingredient Substitutions & Variations

No maple syrup? No problem! This recipe is super flexible. Here are my favorite ways to mix it up:

• Sweetener swaps: Honey works beautifully if you’re out of maple syrup – just use a bit less since it’s sweeter
• Citrus twist: Lemon juice + zest makes a brighter, tangier version when oranges aren’t in season
• Crunch factor: Toss in toasted pecans or walnuts during the last 2 minutes of roasting
• Meat lovers: Crumble cooked bacon over the top before serving (my husband’s favorite “manly” version)
• Spice it up: A pinch of red pepper flakes adds a nice kick to balance the sweetness

The basic recipe is perfect as-is, but don’t be afraid to make it your own!

Serving Suggestions

These orange maple glazed Brussels sprouts play so well with others! Here’s how I love to serve them:

• Holiday superstar: They’re practically made for Thanksgiving turkey or glazed ham
• Weeknight hero: Pair with simple roasted chicken or pan-seared salmon
• Bowl booster: Toss warm sprouts over quinoa or farro bowls with goat cheese
• Fancy appetizer: Serve in a pretty dish with toothpicks – watch them vanish!

Honestly? I’ve eaten them straight from the pan while standing at the fridge. No judgment here!

Storage & Reheating

Got leftovers? (Lucky you!) Store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat in a 350°F oven for about 10 minutes – it brings back that perfect crispiness much better than the microwave. Just trust me on this one!

Orange Maple Glazed Brussels Sprouts FAQs

I get asked these questions all the time about these glazed Brussels sprouts – let me save you some trial and error!

Can I use frozen Brussels sprouts?
You can, but fresh is definitely better. Frozen sprouts release more water, so they won’t get as crispy. If you must use frozen, thaw completely and pat VERY dry first. Maybe add an extra 5 minutes roasting time before glazing.

How do I prevent the glaze from sticking to the pan?
Parchment paper is your best friend here! That sticky maple mixture can turn into cement otherwise. A good nonstick baking sheet helps too. Pro tip: let the sprouts cool slightly before trying to scrape them up.

Can I make these ahead for a party?
Absolutely! Roast them without the glaze up to 2 days ahead, then just warm them up and add the glaze at the last minute. The final caramelization only takes 5 minutes, so it’s perfect for entertaining.

Why aren’t my sprouts getting crispy?
Two likely culprits: overcrowded pan (they steam instead of roast) or under-roasting before adding the glaze. Make sure they’re nicely browned before that sweet glaze goes on – it stops the crisping process a bit.

Can I double the recipe?
Of course! Just use two baking sheets and switch their positions halfway through cooking. You might need an extra 2-3 minutes of roasting time with more sprouts in the oven.

Nutritional Information

Just a quick note: the nutritional info below are estimates per serving – your exact values may vary slightly based on ingredient brands and sizes. Happy (and healthy) eating!

Share Your Results

I’d love to hear how your orange maple glazed Brussels sprouts turned out! Did you add any fun twists? Snap a pic and leave a comment – nothing makes me happier than seeing your kitchen wins. Now go enjoy those crispy, caramelized bites!

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