Orange Maple Glazed Brussels Sprouts with Cranberries is a bright and cozy side dish that brings together the crunchy, tender bite of roasted Brussels sprouts with the sweet zing of orange and maple syrup. The tart cranberries sprinkle in a lovely pop of color and flavor, making each forkful a little burst of happiness.
I love how the natural sweetness of the maple and orange balances the slight bitterness of the sprouts, and the cranberries add just the right touch of tartness. When I make this, I always find myself going back for seconds because the mix of flavors feels fresh and comforting at the same time.
This dish is perfect for holiday dinners or whenever you want to add a little brightness to your meal. I like serving it warm as a side, but it also tastes great at room temperature, making it a handy option for potlucks or casual gatherings. Plus, it’s nice knowing you’re sneaking some veggies into a crowd-pleasing dish that everyone ends up loving.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh and firm sprouts work best. Smaller sprouts tend to be sweeter and cook evenly. If you don’t have Brussels sprouts, try using green beans or broccolini for a different take.
Maple Syrup: This adds natural sweetness and a slight caramel note. You can swap it with honey or agave if you prefer a different kind of sweetness, though the flavor will change slightly.
Orange Zest and Juice: Fresh orange brings brightness and a citrusy zing. If fresh oranges aren’t available, a teaspoon of orange extract mixed with water works in a pinch, but fresh is best.
Dried Cranberries: They add tartness and color to balance the maple’s sweetness. You can substitute with dried cherries or raisins, depending on what you like or have on hand.
Butter (Optional): Adding butter gives richness and a silky finish. Use vegan butter or skip it for a lighter, dairy-free version.
How Do You Get Brussels Sprouts Crispy & Tender Without Burning?
Roasting Brussels sprouts just right is key to this dish. You want them slightly crispy on the outside and tender inside.
- Trim and halve the sprouts evenly so they cook uniformly.
- Toss them well in olive oil and spread them out on the baking sheet to avoid overcrowding, which can cause steaming instead of roasting.
- Roast at a high temperature (around 400°F/200°C) to caramelize the edges.
- Stir or shake the pan halfway through cooking to ensure they brown evenly.
- Keep an eye on them near the end to avoid burning—golden brown is perfect!
Equipment You’ll Need
- Baking sheet – big enough to spread the sprouts out in a single layer for even roasting.
- Parchment paper or foil – helps prevent sticking and makes cleanup easier.
- Small saucepan – for gently warming and thickening the maple orange glaze.
- Mixing bowl – to toss the roasted sprouts with glaze and cranberries without making a mess.
- Tongs or spatula – makes tossing the sprouts easy and keeps your hands clean.
Flavor Variations & Add-Ins
- Add toasted pecans or walnuts for extra crunch and a nutty flavor that pairs well with the sweetness.
- Swap dried cranberries with dried cherries or raisins if you want a different tartness or texture.
- Mix in cooked bacon bits or pancetta for a smoky, salty touch that balances the sweet glaze.
- Try a sprinkle of crumbled goat cheese or feta right before serving for a creamy, tangy contrast.
How to Make Orange Maple Glazed Brussels Sprouts with Cranberries
Ingredients You’ll Need:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- ¼ cup pure maple syrup
- Zest of 1 orange
- 2 tablespoons freshly squeezed orange juice
- ½ cup dried cranberries
- 2 tablespoons unsalted butter (optional for extra richness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20-25 minutes to roast the Brussels sprouts, and a few minutes to make the glaze and toss everything together. Overall, you can have this delicious side ready in around 35 minutes.
Step-by-Step Instructions:
1. Prepare and Roast the Brussels Sprouts:
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil to make cleanup easier. Place the halved Brussels sprouts on the sheet, drizzle with olive oil, and season with salt and pepper. Toss them well to coat evenly. Roast in the oven for 20-25 minutes, stirring or shaking the pan halfway to ensure they brown nicely and become tender.
2. Make the Orange Maple Glaze:
While the sprouts roast, mix the maple syrup, orange zest, and fresh orange juice in a small saucepan over low heat. Let it simmer gently for 3-5 minutes until it thickens slightly. Then remove it from the heat.
3. Combine and Serve:
Once the Brussels sprouts are roasted, transfer them to a large bowl. Add the dried cranberries and pour the warm glaze over everything. Toss gently to coat. If you’d like a richer flavor, add the butter now and mix until melted. Serve warm and enjoy your vibrant and tasty side dish!
Can I Use Frozen Brussels Sprouts Instead of Fresh?
Yes, you can use frozen Brussels sprouts! Just thaw them completely and pat them dry before roasting to avoid extra moisture. The texture may be slightly softer, but the flavor will still be delicious.
Can I Make This Recipe Ahead of Time?
Absolutely! Roast the Brussels sprouts and prepare the glaze in advance, then toss them together just before serving. Store them separately in the fridge for up to 2 days and reheat gently to maintain texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stove to keep the sprouts crispy and the glaze warm.
What Can I Substitute for Dried Cranberries?
If you don’t have dried cranberries, dried cherries or raisins work great too. They add similar sweetness and tartness to balance the glaze and Brussels sprouts.
