Tired of bland, soggy brussels sprouts that even the pickiest eaters push aside? I’ve been there too! These Brussels Sprouts with Cranberry-Orange Glaze transform the humble vegetable into a dish that disappears within minutes at any table. The tangy-sweet glaze caramelizes perfectly, creating crispy edges while maintaining tender centers.
As the creative force behind GusRecipes, I’ve experimented with countless brussels sprouts recipes over the years. This particular combination came to life during a holiday gathering when I needed something special that would appeal to both vegetable lovers and skeptics. The bright pops of cranberry against the rich green sprouts create a dish that’s as beautiful as it is delicious.
In this recipe guide, you’ll discover how to select the freshest sprouts, master the perfect roasting technique, explore exciting flavor variations, and answer common questions to ensure brussels sprouts success every time!
Why This Brussels Sprouts Recipe Works
- Uses seasonal ingredients that complement each other perfectly
- Simple 30-minute preparation from start to finish
- Balances sweet, tart and savory flavors beautifully
- Makes brussels sprouts appealing even to traditional brussels sprouts skeptics
- Creates a stunning side dish for holidays or everyday meals
Choosing the Right Brussels Sprouts
Best Brussels Sprouts for This Recipe
Look for bright green, firm sprouts with tightly packed leaves. Smaller sprouts (about 1-1.5 inches in diameter) tend to be sweeter and more tender than larger ones. Avoid any with yellowing leaves, which indicates age and potential bitterness.
Buying Tips
Brussels sprouts still attached to their stalk will stay fresh longer, though individual sprouts are perfectly fine. When possible, buy them from farmers’ markets during fall and winter when they’re in peak season. The frost of late fall actually improves their flavor by converting starches to sugar.
Substitutions
If brussels sprouts aren’t available, you can adapt this glazing technique for broccoli florets or cauliflower with similar delicious results. Baby cabbage wedges can also work, though cooking times will need adjustment.
Ingredients & Brussels Sprouts Prep
Brussels Sprouts Prep Essentials
Trim the woody stem ends and remove any damaged outer leaves. For even cooking, halve larger sprouts (leaving tiny ones whole). Rinse thoroughly and pat dry excess moisture prevents proper caramelization.
Cranberry-Orange Glaze Ingredients
- 1 pound fresh brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper to taste
- ⅓ cup dried cranberries
- ¼ cup fresh orange juice
- 2 tablespoons maple syrup (or honey)
- 1 tablespoon orange zest
- 1 teaspoon fresh thyme leaves
- 2 tablespoons toasted pecans or walnuts (optional)
Pantry Staples
Keep olive oil, salt, pepper, and maple syrup or honey on hand. The orange zest brightens everything, so invest in a quality microplane grater if you don’t already own one.
Step-by-Step Brussels Sprouts Cooking Instructions
Pre-Cooking Brussels Sprouts Prep
- Preheat your oven to 425°F (220°C).
- Trim and halve the brussels sprouts, placing them in a large bowl.
- Toss with olive oil, salt, and pepper until evenly coated.
- Spread in a single layer on a baking sheet, cut sides down.
Brussels Sprouts Cooking Method
- Roast for 15-20 minutes, until edges begin to caramelize and centers are tender when pierced with a fork.
- While sprouts are roasting, prepare the glaze by combining orange juice, maple syrup, and cranberries in a small saucepan.
- Simmer glaze over medium heat for 5-7 minutes until cranberries plump and mixture thickens slightly.
Brussels Sprouts Doneness Check
Your sprouts should be fork-tender but not mushy. Look for deep golden-brown edges—this caramelization is essential for the best flavor. The interior should maintain some texture while being fully cooked.
Finishing Your Brussels Sprouts
- Transfer roasted sprouts to a serving bowl.
- Pour the warm cranberry-orange glaze over the sprouts.
- Add orange zest and thyme, tossing gently to coat.
- Sprinkle with optional toasted nuts for added crunch.
- Serve immediately while warm.
Pro Tips for Perfect Brussels Sprouts
Avoiding Bitter Brussels Sprouts
Don’t overcrowd the pan this causes steaming instead of roasting. For extra sweetness, add a small drizzle of balsamic vinegar before roasting. If your sprouts are larger, consider blanching them for 2 minutes before roasting to ensure even cooking.
Tool Recommendations
A heavy-duty rimmed baking sheet promotes even browning. Parchment paper makes cleanup easier without sacrificing caramelization. A silicone-tipped tongs helps flip and handle hot sprouts without damaging them.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes for the best texture microwaving tends to make them soggy. The glaze can be made up to 2 days ahead and gently reheated before serving.
Looking for more delicious vegetable inspiration? Check out my collection of seasonal recipes on Pinterest where I share new flavor combinations every week!
Brussels Sprouts Flavor Variations
Spicy Brussels Sprouts Twist
Add a pinch of red pepper flakes to the glaze for gentle heat, or substitute cranberries with chopped dried apricots soaked in bourbon for a sophisticated kick.
Low-Carb Brussels Sprouts Option
Replace maple syrup with a monk fruit sweetener or liquid stevia (use much less, to taste). Add a tablespoon of butter to the glaze to maintain richness without the carbs.
Global Brussels Sprouts Flavors
| Flavor Profile | Key Ingredients | Recommended Pairing |
|---|---|---|
| Asian-Inspired | Substitute orange juice with rice vinegar and add 1 tbsp soy sauce | Grilled salmon or tofu |
| Mediterranean | Add 2 tbsp balsamic glaze and ¼ cup crumbled feta | Roasted chicken |
| Indian-Spiced | Add 1 tsp curry powder and ¼ tsp cinnamon to the glaze | Basmati rice and dal |
| Smoky-Sweet | Add 1 tsp smoked paprika and 1 tbsp apple cider | Grilled steak |
Brussels Sprouts Serving Suggestions
These glazed brussels sprouts pair beautifully with roasted turkey, chicken, or a hearty vegetarian main like stuffed acorn squash. For a complete meal, serve alongside wild rice pilaf or creamy mashed potatoes.
For beverages, the citrus notes in the dish complement a crisp Pinot Grigio or sparkling apple cider. If you’re serving this at a holiday gathering, mulled apple cider makes a warming non-alcoholic option.
Brussels Sprouts FAQs
Q: Can I prepare these brussels sprouts ahead of time?
A: Yes! Roast the sprouts up to a day ahead, then reheat at 350°F for 10 minutes and add the freshly warmed glaze just before serving.
Q: How do I prevent my brussels sprouts from being mushy?
A: Don’t overcook them roast until just tender. Also, ensure they’re completely dry before roasting and don’t crowd the pan.
Q: Can I use frozen brussels sprouts?
A: Fresh works best, but if using frozen, thaw completely and pat very dry. Roasting time may need to be increased by 5-7 minutes.
Q: My family doesn’t like brussels sprouts—will this change their minds?
A: This sweet-tart glaze transforms the typical brussels sprout flavor that many find objectionable. The caramelization from roasting also reduces bitterness, making this recipe a game-changer for brussels sprouts skeptics.
Conclusion
These Brussels Sprouts with Cranberry-Orange Glaze offer the perfect balance of sweet and savory flavors that will convert even the most stubborn vegetable avoiders! The bright colors make them a showstopper on any holiday table, while the simple preparation keeps them accessible for weeknight dinners.
Give this recipe a try and join the thousands of home cooks who have made these glazed brussels sprouts a staple in their rotation. Don’t forget to share your results and adaptations in the comments below!
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Brussels Sprouts with Cranberry-Orange Glaze: Sweet and Savory Perfection!
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Vegan
Description
Crispy roasted Brussels sprouts tossed in a sweet-tart cranberry-orange glaze a vibrant, festive side dish that brings bright flavor and color to your holiday table.
Ingredients
1 1/2 lbs Brussels sprouts, trimmed and halved
2 tbsp olive oil
Salt and black pepper to taste
For the Glaze:
1/2 cup cranberry sauce (homemade or canned)
2 tbsp orange juice
1 tbsp honey or maple syrup
1 tsp orange zest
1/4 tsp cinnamon
Pinch of cayenne pepper (optional)
Optional Garnish:
1/4 cup dried cranberries
1/4 cup chopped toasted pecans
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss Brussels sprouts with olive oil, salt, and pepper, then spread evenly on the sheet.
3. Roast for 20–25 minutes, stirring halfway through, until golden and crisp on the edges.
4. Meanwhile, in a small saucepan over medium heat, whisk together cranberry sauce, orange juice, honey, zest, cinnamon, and cayenne.
5. Simmer for 3–5 minutes until slightly thickened, then remove from heat.
6. Transfer roasted Brussels sprouts to a large bowl and drizzle with the cranberry-orange glaze.
7. Toss to coat evenly, then top with dried cranberries and toasted pecans before serving.
Notes
For extra caramelization, roast the Brussels sprouts face down for the first 15 minutes.
You can make the glaze ahead of time and warm it before tossing.
Try swapping pecans for walnuts or pistachios for a fun twist.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 11g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: brussels sprouts cranberry glaze, roasted brussels sprouts, holiday side dish, orange cranberry vegetables, festive vegetables