Orange Maple Glazed Brussels Sprouts with Cranberries is a colorful and tasty dish that brings together sweet, tangy, and slightly nutty flavors. The Brussels sprouts get a beautiful caramelized glaze from the orange juice and maple syrup, while the cranberries add a burst of tartness that keeps every bite exciting. It’s a wonderful mix of textures—crispy on the outside, tender inside, with juicy little pops from the cranberries.
I love making this when I want a simple but impressive side dish. The smell while it’s cooking is amazing, filling the kitchen with a cozy citrusy warmth. A little tip from me: tossing the Brussels sprouts in a hot pan until they’re nicely browned brings out their natural sweetness before adding the glaze. I swear it makes all the difference!
This dish goes perfectly alongside roasted chicken, pork, or even just with some crusty bread. I like serving it at family dinners or holiday meals because it feels special but isn’t fussy at all. Plus, it’s a great way to enjoy Brussels sprouts if you usually find them a bit boring. The cranberries add such a fun pop that everyone usually asks for seconds!
Key Ingredients & Substitutions
Brussels sprouts: Fresh and firm sprouts work best. If you can’t find fresh, frozen is okay but may be softer after cooking. I love halving them for even caramelization.
Bacon: Bacon adds smoky crunch. For a vegetarian option, try smoked tempeh or skip it and add toasted nuts for texture.
Maple syrup: It brings natural sweetness and a glossy shine. Honey is a good substitute, but maple syrup has a unique flavor that complements citrus well.
Orange juice: Fresh juice is best for bright citrus flavor. If needed, bottled juice works, but try to avoid added sugars.
Cranberries: I prefer fresh for tart bursts, but dried cranberries are common. If using dried, soak them in warm water briefly for a chewy texture.
Rosemary: This adds herbal depth but is optional. Thyme or sage work well too if you want a different herbal note.
How Do I Get Brussels Sprouts Caramelized Perfectly Without Burning?
Caramelizing Brussels sprouts takes a bit of patience but gives the best flavor and texture. Follow these tips:
- Make sure sprouts are dry before tossing in oil—wet leaves steam instead of brown.
- Spread them cut side down on a hot baking sheet; this side browns fastest.
- Don’t overcrowd the pan; give them space to brown instead of steam.
- Roast at 400°F (200°C) for 20-25 minutes, checking near the end to avoid burning.
- Once they’re golden brown, toss with the glaze quickly so they stay crisp outside.
I find flipping them halfway through helps if your oven heats unevenly. The goal is tender inside and nicely browned outside for that wonderful blend of textures!
Equipment You’ll Need
- Baking sheet – a rimmed one to hold the Brussels sprouts and catch drips while roasting.
- Large mixing bowl – to toss sprouts with oil and seasoning evenly.
- Skillet or frying pan – to cook bacon and simmer the orange maple glaze.
- Measuring cups and spoons – for accurate maple syrup, juice, and spices.
- Spatula or tongs – to stir and toss ingredients without breaking the sprouts.
Flavor Variations & Add-Ins
- Swap bacon for pancetta or prosciutto for a different salty flavor and crisp texture.
- Add toasted pecans or walnuts at the end for crunch and nutty depth.
- Try substituting dried cherries or golden raisins instead of cranberries for a sweeter twist.
- Stir in a pinch of red pepper flakes for a little heat that contrasts nicely with the sweetness.
Orange Maple Glazed Brussels Sprouts with Cranberries
Ingredients You’ll Need:
For the Brussels Sprouts:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Glaze and Add-Ins:
- 4 slices bacon, chopped
- 1/2 cup fresh or dried cranberries
- 1/3 cup pure maple syrup
- 1/4 cup fresh orange juice (about 1 orange)
- 1 teaspoon fresh rosemary, finely chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to roast the Brussels sprouts. Cooking the bacon and making the glaze will take an extra 10 minutes. Overall, plan for about 35-40 minutes from start to finish. It’s a quick and flavorful side dish that fits well into weeknight dinners or holiday meals.
Step-by-Step Instructions:
1. Prepare and Roast Brussels Sprouts:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until each piece is coated. Spread the sprouts on a baking sheet in a single layer, cut side down, to help them caramelize beautifully. Roast for 20-25 minutes until they turn golden brown and are tender inside.
2. Cook Bacon and Make the Orange Maple Glaze:
While the Brussels sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy. Using a slotted spoon, transfer the bacon to a plate and leave the rendered fat in the pan. To this fat, add the maple syrup, fresh orange juice, and optional rosemary. Simmer the mixture, stirring occasionally, until it thickens slightly, about 3-4 minutes, creating a shiny glaze.
3. Combine and Glaze:
Add the roasted Brussels sprouts, crispy bacon, and cranberries to the skillet with the glaze. Toss everything gently to coat the sprouts evenly with the sweet and tangy glaze. Let cook together for 2-3 minutes to warm through and blend the flavors. Taste and adjust salt and pepper as needed.
4. Serve and Enjoy:
Transfer your glazed Brussels sprouts and cranberries to a serving dish. Garnish with a sprig of rosemary if you like. Serve warm as a deliciously sweet and savory side dish that will brighten up any meal!
Can I Use Frozen Brussels Sprouts Instead of Fresh?
Yes, you can use frozen Brussels sprouts, but thaw and drain them well to avoid extra moisture that can prevent caramelization. Keep in mind the texture may be softer than fresh.
Can I Make This Recipe Vegetarian?
Absolutely! Simply skip the bacon or substitute it with smoked tempeh or toasted nuts for a smoky crunch without meat.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Use Other Dried Fruits Instead of Cranberries?
Yes! Dried cherries, raisins, or even chopped dates work well and bring their own unique sweetness and texture to the dish.