Orange Maple Glazed Brussels Sprouts with Cranberries is a bright and flavorful side dish that combines the slight bitterness of Brussels sprouts with the sweetness of maple syrup and citrusy orange. The tart cranberries add a lovely pop of color and a burst of tangy flavor that perfectly balances the glaze. This dish has a nice mix of tender and crispy textures that make it both satisfying and fresh.
I love making this recipe when I want something healthy but still a little special. The maple-orange glaze is simple to whip up, and it makes the Brussels sprouts taste almost like a treat rather than just a side. Tossing in cranberries adds a festive feel that always impresses guests or family without a lot of effort.
My favorite way to serve this dish is alongside roasted chicken or turkey, especially during holidays or cozy dinners. It brightens the plate and brings a cheerful twist with every bite. I find that making a little extra glaze to drizzle on top right before serving keeps everything shiny and delicious. It’s a great way to enjoy vegetables that doesn’t feel routine or boring.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh sprouts work best when trimmed and halved for even cooking. If you can’t find fresh, frozen Brussels sprouts are a handy substitute—just thaw and pat dry before cooking.
Maple Syrup: Pure maple syrup adds natural sweetness and depth. You can swap it with honey or agave syrup if needed, but maple’s unique flavor really shines here.
Orange Juice & Zest: Fresh orange juice and zest give a bright, citrusy punch. Bottled juice can work, though fresh is more vibrant. Lemon juice is a backup, but it changes the flavor profile.
Dried Cranberries: They add tartness and color. Try dried cherries or raisins if cranberries aren’t available, but cranberries’ tartness balances the sweetness best.
Olive Oil or Butter: Both work for sautéing. Butter adds richness, olive oil keeps it lighter. For a dairy-free option, stick with oil.
How Do I Get Perfectly Caramelized Brussels Sprouts with a Glossy Orange Maple Glaze?
Caramelizing sprouts gives them a nutty, sweet flavor and crisp edges. Here’s how:
- Heat your pan well and add oil or butter before the sprouts.
- Place sprouts cut-side down without stirring for 5-7 minutes to get a golden-brown sear.
- Flip and add onions to soften, but don’t overcook; you want a slight bite left.
- Add garlic last since it burns fast—just a minute is enough.
- Stir in cranberries for a quick warm-up alongside.
- Pour the glaze ingredients in and cook on medium heat, stirring gently, until it thickens and coats everything.
- Season at the end to taste; salt helps balance sweetness and brighten flavors.
My tip: keep heat moderate during glazing to avoid burning the maple syrup. A thick, shiny coating makes the dish look and taste amazing!
Equipment You’ll Need
- Large heavy skillet or sauté pan – perfect for getting a good sear on the Brussels sprouts and cooking evenly.
- Cutting board and sharp knife – to trim and halve the Brussels sprouts cleanly for even cooking.
- Citrus zester or fine grater – makes it easy to get bright orange zest without any bitter pith.
- Measuring cups and spoons – for precise amounts of maple syrup, orange juice, and vinegar to balance flavors.
- Wooden spoon or silicone spatula – great for stirring the glaze gently without scratching your pan.
Flavor Variations & Add-Ins
- Add toasted pecans or walnuts for crunch and a nutty flavor contrast that pairs well with sweet glaze.
- Mix in cooked bacon or pancetta for smoky, salty notes that balance the sweetness and tartness.
- Use fresh pomegranate seeds instead of dried cranberries for a juicy pop and a bit of freshness.
- Sprinkle crumbled goat cheese or feta on top before serving to add creamy, tangy richness.
Orange Maple Glazed Brussels Sprouts with Cranberries
Ingredients You’ll Need:
For the Brussels Sprouts:
- 1 ½ pounds fresh Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dried cranberries
For the Glaze:
- Zest of 1 orange
- ½ cup fresh orange juice (about 1 orange)
- 3 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar or white wine vinegar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to cook, so you’ll have a tasty side dish ready in just 25-30 minutes total. It’s quick enough for any weeknight but special enough for holiday meals.
Step-by-Step Instructions:
1. Prepare the Brussels Sprouts:
Start by rinsing the Brussels sprouts under cold water. Trim off the stem ends and cut each sprout in half through the stem to help them cook evenly.
2. Sear and Cook:
Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Place the Brussels sprouts cut side down in the pan, cooking them without moving for 5 to 7 minutes until they get a nice golden-brown color.
Flip the sprouts, add the chopped onion, and cook for another 3 minutes. The onions should become soft and translucent while the Brussels sprouts stay tender but still slightly crisp.
3. Add Flavor:
Stir in the minced garlic and cook for about 1 minute until fragrant. Add the dried cranberries at this point.
4. Make and Add the Glaze:
In a small bowl, whisk together the fresh orange juice, maple syrup, orange zest, and vinegar. Pour this mixture over the Brussels sprouts in the skillet.
Reduce the heat to medium and cook while stirring occasionally for 3 to 5 minutes. The glaze will thicken and beautifully coat the Brussels sprouts and cranberries.
5. Season and Serve:
Season with salt and freshly ground black pepper to your taste. Remove from heat and transfer to a serving dish.
For extra shine and sweetness, you can optionally drizzle a little extra maple syrup or sprinkle additional orange zest before serving.
Enjoy this sweet and tangy dish warm! It pairs wonderfully with roasted meats and brightens up any meal.
Can I Use Frozen Brussels Sprouts Instead of Fresh?
Yes! If using frozen Brussels sprouts, thaw them completely and pat dry to avoid excess moisture. Because they’re softer, reduce the searing time slightly to prevent mushiness.
How Can I Make This Recipe Vegan?
Simply use olive oil instead of butter, and ensure your maple syrup is pure (most are). This will keep the dish fully plant-based and delicious.
Can I Prepare This Dish Ahead of Time?
Absolutely! Cook the Brussels sprouts and glaze, then cool and refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop, adding a splash of orange juice or water if needed.
What’s the Best Way to Store Leftovers?
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat in a skillet over low heat to retain the glaze’s texture and flavor.
