Orange Maple Glazed Brussels Sprouts with Cranberries is a delightful mix of sweet, tangy, and savory flavors all in one dish. The Brussels sprouts are cooked until tender and then coated with a shiny glaze made from fresh orange juice and sweet maple syrup. Tossed together with tart cranberries, this recipe brings a lovely balance of textures and colors to the plate, making it both tasty and pretty.
I really enjoy making this dish during the cooler months when I want something comforting but still fresh. The combination of the citrusy orange and the rich maple syrup gives the Brussels sprouts a natural sweetness that everyone seems to love—even people who usually shy away from veggies! Adding cranberries gives a little pop of tartness and a nice chewy bite, making every forkful interesting.
My favorite way to serve this is as a side dish at holiday dinners or even a weeknight meal for a special touch. I like to sprinkle some chopped nuts on top for extra crunch or add a little sprinkle of fresh herbs when serving. It’s always a hit and brings a bright, cheerful look to the table that I think makes eating veggies a bit more fun.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh and firm sprouts are best here for a nice bite and less bitterness. If you can’t find fresh, frozen can work—they just need a bit more cooking time.
Bacon: Adds a salty crunch that balances the sweetness. For a vegetarian option, try smoked tempeh or coconut bacon for a similar smoky flavor.
Maple Syrup & Orange Juice: These give the glaze its sweet and citrusy zing. If you don’t have fresh orange juice, bottled juice is fine. Honey can replace maple syrup, but it’s a bit sweeter and less earthy.
Dried Cranberries: Their tartness cuts through the richness. You can swap them for dried cherries or raisins, which will offer different sweetness levels.
How Do You Get Brussels Sprouts Perfectly Caramelized and Tender?
Caramelizing Brussels sprouts brings out a deep, nutty flavor that’s key in this recipe. Here’s how I do it:
- Trim and halve them so the cut side has max contact with the pan.
- Use a mix of bacon fat and olive oil for flavor and good browning.
- Place sprouts cut-side down and don’t stir for 5-7 minutes to let them brown.
- Then stir and cook a few more minutes to make the insides tender but still bright green.
Patience is key! The more they brown on the cut side, the better the flavor and texture in every bite.
Equipment You’ll Need
- Large skillet or frying pan – perfect for cooking the bacon and caramelizing the Brussels sprouts evenly.
- Sharp knife – essential for trimming and halving the Brussels sprouts cleanly and safely.
- Cutting board – gives you a sturdy surface to work on while prepping your veggies.
- Spoon or spatula – for stirring the sprouts and mixing in the glaze without breaking them up.
- Measuring cups and spoons – to get the right balance of orange juice, maple syrup, and spices.
Flavor Variations & Add-Ins
- Swap bacon for chopped pecans or walnuts to add crunch and a nutty flavor, great for vegetarian versions.
- Add a pinch of chili flakes or cayenne pepper to the glaze for a spicy kick that pairs well with the sweetness.
- Use goat cheese or feta crumbles on top after cooking for a creamy, tangy contrast.
- Include roasted chestnuts or pomegranate seeds for extra texture and a burst of flavor, especially in holiday meals.
Orange Maple Glazed Brussels Sprouts with Cranberries
Ingredients You’ll Need:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 4 slices bacon, chopped
- ½ cup dried cranberries
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- ⅓ cup fresh orange juice (about 1 medium orange)
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar (optional, for brightness)
- 1 teaspoon orange zest (optional, for extra citrus flavor)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and roughly 20 minutes to cook. The total time needed is around 30 minutes, making it a quick and tasty option for a side dish.
Step-by-Step Instructions:
1. Prepare the Brussels Sprouts and Bacon:
Rinse the Brussels sprouts and trim off the stem ends. Cut each sprout in half through the stem. In a large skillet, cook the chopped bacon over medium heat until it’s crisp. Remove the cooked bacon pieces and set them aside, but keep the bacon fat in the skillet for extra flavor.
2. Cook and Caramelize the Brussels Sprouts:
Add the olive oil to the skillet with the bacon fat, and heat over medium-high. Place the Brussels sprouts cut side down in a single layer. Let them cook without moving for about 5-7 minutes, until the cut sides are nicely browned and caramelized. Then, stir the sprouts and cook for another 5 minutes until they’re tender but still bright green. Season with salt and pepper as you cook.
3. Add the Glaze and Cranberries:
Lower the heat to medium. Toss in the dried cranberries, stirring to combine. In a small bowl, whisk together fresh orange juice, maple syrup, apple cider vinegar (if using), and orange zest. Pour this glaze over the Brussels sprouts and cranberries, stirring well to coat evenly.
4. Finish Cooking and Serve:
Cook everything together for 2-3 minutes, allowing the glaze to thicken slightly and coat the sprouts beautifully. Remove the skillet from heat, stir in the crispy bacon pieces, and taste to adjust seasoning if necessary. Serve warm as a delightful side dish.
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes! Just thaw them completely and pat dry before cooking. You might need to cook them a little longer to get that nice caramelized texture.
How Can I Make This Dish Vegetarian?
Simply omit the bacon and use a bit more olive oil or add smoked paprika for a smoky flavor. Toasted nuts like pecans or walnuts also add great texture and richness.
Can I Prepare This Dish Ahead of Time?
Absolutely! Cook everything except adding the glaze and bacon. Refrigerate, then reheat and finish with the glaze and bacon just before serving for the best taste and texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to keep the glaze glossy and fresh.
