Introduction

These Orange Maple Glazed Brussels Sprouts with Cranberries offer a delightful balance of sweet, tangy, and savory flavors. Roasted to perfection and coated in a luscious glaze, they make a perfect side dish for any occasion. The addition of dried cranberries and nuts adds appealing texture and color.

A close-up view of a dish featuring roasted brussels sprouts with a mix of colors and textures: the brussels sprouts are halved, showing a golden-brown, crisped surface with a light caramelization on the edges, while the whole brussels sprouts are shiny and green with a smooth texture; scattered throughout are dried cranberries, deep red and wrinkled, and small pieces of orange vegetables adding contrast; the dish is presented on a white marbled texture that softly reflects light, emphasizing the vibrant colors and crispy texture of the roasted ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil, for roasting
Salt and pepper, to taste
3 tablespoons maple syrup
2 tablespoons freshly squeezed orange juice
1 teaspoon orange zest
1 teaspoon Dijon mustard
1 tablespoon melted butter
1 clove garlic, minced
½ cup dried cranberries
¼ cup toasted pecans or walnuts, chopped (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl. Spread them in a single layer on a baking sheet with the cut side down. Roast for 20–25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
Step 2: Meanwhile, prepare the 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 gently for 2–3 minutes until the mixture thickens slightly. Remove from heat.
Step 3: Transfer the roasted Brussels sprouts to a serving dish. Drizzle the orange maple glaze over them and toss to coat evenly. Sprinkle with dried cranberries and chopped toasted nuts, if using. Serve warm.

Tips & Variations

For added depth, try adding a splash of balsamic vinegar to the glaze.
Use fresh cranberries sautéed lightly if you prefer a less sweet, more tart garnish.
Swap walnuts for pecans depending on your nut preference or omit nuts for a nut-free version.
To make this dish vegan, replace butter with coconut oil or a plant-based butter alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to maintain the glaze’s texture. Avoid microwaving as it can make the sprouts soggy.

How to Serve

The image shows a close-up of a dish with several layers of roasted Brussels sprouts, cut in half to reveal their golden-brown, crispy edges and soft, tender centers. Mixed in are small pieces of bright orange roasted carrots and deep red dried cranberries, adding contrast in color and texture. The Brussels sprouts have a glossy finish from oil or glaze, making them look shiny and appetizing. The overall colors include light and dark green from the Brussels sprouts, golden-yellow from the roasted parts, vivid orange from the carrots, and dark red from the cranberries. The dish looks warm, crisp, and fresh on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Frozen Brussels sprouts can be used, but they may release more moisture and not roast as crisply. If using frozen, thaw and dry them thoroughly before roasting to improve texture.

Is this recipe suitable for a holiday dinner?

Absolutely! The bright citrus and sweet maple glaze paired with tart cranberries make this a festive side dish that complements many holiday meals beautifully.

Orange Maple Glazed Brussels Sprouts with Cranberries Recipe

Print Recipe

★★★★★

4.5 from 149 reviews

This vibrant and flavorful side dish features roasted Brussels sprouts coated in a luscious orange maple glaze, complemented by tart dried cranberries and crunchy toasted nuts. Perfect for fall and holiday meals, it offers a delightful balance of sweetness, tang, and savory notes.

Author: Kai
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

For the Brussels Sprouts

1½ pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
Salt and pepper to taste

For the Orange Maple Glaze

3 tablespoons maple syrup
2 tablespoons freshly squeezed orange juice
1 teaspoon orange zest
1 teaspoon Dijon mustard
1 tablespoon butter, melted
1 clove garlic, minced

For the Garnish

½ cup dried cranberries
¼ cup toasted pecans or walnuts, chopped (optional)

Instructions

Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet with the cut side down. Roast for 20 to 25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
Make the Orange Maple Glaze: While the sprouts roast, combine the maple syrup, freshly squeezed orange juice, orange zest, Dijon mustard, melted butter, and minced garlic in a small saucepan over low heat. Whisk continuously and let it simmer gently for 2 to 3 minutes until it slightly thickens. Remove from heat and set aside.
Combine and Garnish: Transfer the roasted Brussels sprouts to a serving dish. Drizzle the prepared orange maple glaze evenly over the sprouts and toss gently to coat them well. Sprinkle the dried cranberries and toasted chopped nuts on top for a tart and crunchy finish. Serve warm.

Notes

You can substitute walnuts for pecans as desired for garnish.
For extra crispiness, ensure the Brussels sprouts are spread out on the baking sheet without overcrowding.
The glaze can be made a day ahead and reheated gently before drizzling.
Dried cranberries add a wonderful tart contrast but can be replaced with dried cherries if preferred.
Use fresh orange juice and zest for the best citrus flavor.

Keywords: Brussels sprouts, orange maple glaze, roasted Brussels sprouts, cranberry garnish, fall side dish, holiday recipe, gluten free vegetable side