Ingredients
Scale
- 1½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 teaspoon Dijon mustard
- 1 tablespoon melted butter
- 1 clove garlic, minced
- ½ cup dried cranberries
- Optional: ¼ cup chopped toasted pecans or walnuts
Instructions
- Preheat your oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, salt, and pepper in a large bowl.
- Spread the sprouts on a baking sheet in a single layer, cut sides down, and roast for 20–25 minutes until golden brown.
- In a small saucepan over low heat, mix maple syrup, orange juice, orange zest, Dijon mustard, melted butter, and minced garlic. Whisk until smooth; simmer for 2–3 minutes until slightly thickened.
- Transfer roasted Brussels sprouts to a serving dish, drizzle with glaze, and toss gently to coat. Garnish with dried cranberries and toasted nuts if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ½ cup (75g)
- Calories: 134
- Sugar: 11g
- Sodium: 12mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 2mg