Ingredients
Scale
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup maple syrup
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1 tablespoon apple cider vinegar
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until Brussels sprouts are tender and slightly browned, flipping halfway through.
- While the Brussels sprouts are roasting, prepare the glaze. In a small saucepan, combine maple syrup, orange juice, orange zest, and apple cider vinegar. Bring to a simmer over medium heat and cook for 2-3 minutes, or until slightly thickened.
- Remove Brussels sprouts from the oven and transfer them to a large bowl. Pour the orange maple glaze over the Brussels sprouts and toss to coat evenly.
- Stir in the dried cranberries and chopped nuts (if using). Serve immediately.
Notes
For a deeper flavor, you can roast the Brussels sprouts at 425°F (220°C) for a shorter amount of time (about 18-20 minutes). Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. For a spicier kick, add a pinch of red pepper flakes to the glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg