Dessert

Brussels Sprouts with Cranberry-Orange Glaze Recipe

ByCharlotte Montgomery November 20, 2025November 20, 2025

Introduction

These Brussels sprouts with cranberry-orange glaze offer a delightful balance of savory and sweet flavors. Roasted until golden and tender, they’re enhanced by a tangy, spiced glaze that transforms this simple vegetable into a festive side dish perfect for any meal.

A close-up image of a bowl filled with cooked Brussels sprouts and dried cranberries. The dish has two main layers; the bottom layer consists of green Brussels sprouts, some cut in half showing a caramelized golden-brown inside, and whole sprouts with a shiny glaze. The top layer is scattered with bright red dried cranberries, adding color contrast and texture. The white bowl rests on a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs (680 g) Brussels sprouts, trimmed and halved
2 tbsp olive oil (30 ml)
Salt and black pepper, to taste
½ cup cranberry juice (120 ml)
2 tbsp orange juice (30 ml)
2 tbsp honey or maple syrup (30 ml)
1 tsp orange zest (2 g)
¼ tsp ground cinnamon
½ cup dried cranberries (60 g)
¼ cup chopped toasted pecans (30 g, optional)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Step 3: Arrange the sprouts cut-side down on the prepared baking sheet. Roast for 22–25 minutes, flipping halfway through, until they are golden brown and tender.
Step 4: While the sprouts roast, combine the cranberry juice, orange juice, honey or maple syrup, orange zest, and ground cinnamon in a small saucepan.
Step 5: Simmer the glaze over medium heat for 5–6 minutes until it thickens slightly.
Step 6: Transfer the roasted Brussels sprouts to a bowl. Pour the warm glaze over them and toss gently to coat evenly.
Step 7: Fold in the dried cranberries and toasted pecans if using. Serve immediately while warm.

Tips & Variations

For added crunch, sprinkle roasted pecans or walnuts just before serving.
Use fresh orange juice and zest for the brightest flavor.
Substitute maple syrup for honey to make the dish vegan.
If you prefer less sweetness, reduce the amount of honey or syrup by half.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The glaze may thicken when chilled; stir in a splash of water or orange juice when reheating to loosen it.

How to Serve

A close-up image of a white bowl filled with bright green Brussels sprouts, some halved showing a golden brown, crispy surface, piled high. Scattered throughout are dark red pieces of dried cranberries, adding color and texture contrast to the shiny, slightly oily Brussels sprouts. The bowl sits on a white marbled texture that softly reflects the dish’s colors. The image has warm lighting, emphasizing the glossy and crispy details of the vegetables and berries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the Brussels sprouts and make the glaze a day in advance. Store separately and combine just before serving to maintain freshness.

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are best for roasting to achieve a crispy texture, but you can use thawed frozen sprouts if necessary. Pat them dry well before tossing with oil to avoid sogginess.