Orange Maple Glazed Brussels Sprouts with Cranberries

A Sweet, Tangy, and Roasted Seasonal Favorite

Brussels sprouts have undergone a renaissance. Once maligned as the dreaded green globes of childhood dinners, these small cruciferous vegetables are now celebrated for their nutty flavor, tender-yet-crispy texture, and ability to adapt beautifully to bold glazes and creative flavor pairings. In this recipe for Orange Maple Glazed Brussels Sprouts with Cranberries, we elevate this humble vegetable into a sophisticated, sweet-savory side dish that delivers on every level: taste, texture, aroma, and presentation.

At its core, this dish is about balance. Roasting brings out the natural sugars in Brussels sprouts, softening their interior and crisping the outer leaves to a delightful char. When paired with a bright orange glaze—infused with pure maple syrup for sweetness and tangy fresh orange juice and zest for citrus clarity—the sprouts transform into something truly special. Add dried cranberries, and you introduce a chewy contrast and a tart, fruity pop that cuts through the richness. The result is a dish that’s as festive as it is flavorful.

This isn’t just a Thanksgiving or holiday recipe, although it fits perfectly among autumnal or winter spreads. It’s equally at home on a Sunday dinner table, as part of a vegetarian main course, or served alongside a weeknight roast chicken. Its colors—glossy green sprouts, jewel-like cranberries, and amber glaze—make it visually appealing, while its flavor complexity makes it an unexpected standout, even among more traditional side dishes.

But this dish also tells a story. It reflects a growing culinary movement that values seasonal ingredients, natural sweeteners, and dishes that hit more than just one note on the palate. The maple syrup comes from a long-standing North American tradition of tapping trees in early spring, but here, its deep flavor becomes a bridge between the sweet and the savory. Oranges, bright and juicy in winter months, offer both acidity and aroma, lifting the entire dish. Cranberries, native to North America and long used in both Indigenous and colonial cooking, add both tradition and innovation. All together, these ingredients tell a story of the changing seasons, and of a kitchen that embraces both tradition and creativity.

Over the course of this recipe guide, we’ll take you step-by-step through choosing the right Brussels sprouts, mastering the roasting process, crafting the perfect glaze, and assembling the dish with visual and textural finesse. We’ll explore ways to adapt the recipe to various dietary needs (vegan, gluten-free, low-sugar), suggest optional additions like nuts or spices, and offer pairing ideas to integrate it seamlessly into full meals—from holiday feasts to everyday suppers.

Whether you’re a seasoned home cook looking for a new go-to side dish or someone just beginning to experiment with vegetables beyond the basics, this dish offers something meaningful. It’s proof that with just a few simple, high-quality ingredients, even the most underestimated vegetables can take center stage.

So gather your oranges, warm your oven, and get ready to turn Brussels sprouts into something unforgettable. This isn’t just a side dish. It’s a celebration of flavor, color, and creativity—all in one roasting pan.

Step-by-Step Instructions: Orange Maple Glazed Brussels Sprouts with Cranberries

PART 1: Gather and Prepare Ingredients

Ingredients List

For the Roasted Brussels Sprouts:

• 1½ pounds fresh Brussels sprouts

• 2 tablespoons olive oil (extra virgin recommended)

• ½ teaspoon kosher salt (or to taste)

• ¼ teaspoon freshly ground black pepper

For the Orange Maple Glaze:

• ¼ cup pure maple syrup (Grade A dark for deeper flavor)

• ⅓ cup freshly squeezed orange juice (from about 1 large orange)

• 1 tablespoon orange zest (zest the orange before juicing)

• 1 tablespoon apple cider vinegar (or white wine vinegar)

• 1 teaspoon Dijon mustard (for depth and balance)

• ¼ teaspoon ground cinnamon (optional but recommended for warmth)

• Pinch of cayenne pepper (optional, for a slight kick)

• Pinch of salt

To Finish:

• ½ cup dried cranberries (sweetened or unsweetened, per preference)

• Optional: 2 tablespoons chopped toasted pecans or walnuts

• Optional: Additional orange zest for garnish

PART 2: Prepping the Brussels Sprouts

Proper preparation of Brussels sprouts ensures even roasting and optimal texture.

Step 1: Clean and Trim

1. Rinse Brussels sprouts under cool running water to remove any dirt or debris.

2. Place them on a clean kitchen towel or paper towels to dry thoroughly. Dry sprouts roast better and get crispier.

3. Trim the stem ends just enough to remove the tough base, but not so much that the leaves fall apart.

4. Remove any yellowed or damaged outer leaves.

5. Cut each sprout in half lengthwise (from top to stem). For especially large sprouts, quarter them to ensure even cooking.

Tip: Keep sizes uniform. Halved and quartered sprouts should be roughly the same size to roast evenly.

PART 3: Roasting the Brussels Sprouts

The key to a perfect roast is high heat and enough space on the pan.

Step 2: Preheat the Oven

• Preheat your oven to 425°F (220°C). A hot oven is essential for caramelizing the outer leaves without overcooking the center.

Step 3: Season and Arrange

1. Place the halved sprouts into a large bowl.

2. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and black pepper.

3. Toss well to ensure all sprouts are evenly coated.

4. Transfer to a rimmed baking sheet and arrange cut side down in a single layer. Spread them out — crowding the pan will cause steaming instead of roasting.

Optional: For easy cleanup and extra crispness, line the pan with parchment paper or use a preheated cast-iron sheet.

Step 4: Roast

1. Roast the Brussels sprouts for 20–25 minutes, flipping halfway through with a spatula or tongs.

2. Roast until the cut sides are deeply golden brown and crispy, and the outer leaves are beginning to char.

PART 4: Make the Orange Maple Glaze

While the Brussels sprouts roast, it’s time to prepare the sweet, tangy glaze that ties this dish together.

Step 5: Combine Glaze Ingredients

In a small saucepan, add the following:

• ¼ cup maple syrup

• ⅓ cup fresh orange juice

• 1 tablespoon orange zest

• 1 tablespoon apple cider vinegar

• 1 teaspoon Dijon mustard

• ¼ teaspoon cinnamon (optional)

• Pinch of cayenne pepper (optional)

• Small pinch of salt

Whisk all ingredients together to combine.

Step 6: Simmer the Glaze

1. Place the saucepan over medium heat.

2. Bring the glaze to a gentle simmer, stirring occasionally.

3. Let it cook for 5–8 minutes, until it reduces slightly and becomes syrupy. The goal is a glaze that can lightly coat the back of a spoon.

4. Remove from heat and set aside.

Pro Tip: Don’t boil too aggressively, or the sugars in the maple syrup may burn. Keep it at a low simmer.

PART 5: Combine, Glaze, and Finish the Dish

Now it’s time to bring all the elements together for the final dish.

Step 7: Add Cranberries and Glaze

1. Once the Brussels sprouts are roasted to your liking, transfer them to a large mixing bowl.

2. While still hot, pour the orange maple glaze over the sprouts.

3. Add the ½ cup dried cranberries.

4. Toss gently but thoroughly to coat all sprouts with the glaze and evenly distribute cranberries.

Optional Variation: Return the glazed sprouts to the hot baking sheet and roast for an additional 5 minutes to caramelize the glaze further.

Step 8: Add Finishing Touches

1. Transfer glazed Brussels sprouts to a serving platter or shallow bowl.

2. Sprinkle with toasted nuts if using.

3. Garnish with a small pinch of fresh orange zest for brightness and color contrast.

Serving Suggestions

This dish is best served warm, ideally within 15–20 minutes of being finished. It pairs beautifully with:

• Roasted poultry (chicken, turkey, Cornish hen)

• Pork tenderloin or ham

• Grain-based vegetarian mains like farro or quinoa

• Holiday dishes (stuffing, mashed potatoes, roasted carrots)

Pro Tip for Entertaining: You can prep the glaze and trim the sprouts a day ahead to save time during events.