Orange Glazed Brussels Sprouts with Honey & Balsamic
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Fall is here, and there’s no better time to savor the rich, earthy flavors of Brussels sprouts. These delightful orange glazed Brussels sprouts are the perfect autumnal side dish for all of your favorite comfort foods! Roasted to perfection and coated in a balsamic-orange glaze, this recipe is a great way to get the whole family on board with Brussels sprouts.
You know, I never grew up eating Brussels sprouts. My mother didn’t like them because I guess my grandma only ever served them boiled and I guess that’s not very appetizing (I imagine not, though I’ve never had them prepared like that!)
However, as an adult, Brussels sprouts have become one of my favorite vegetables– especially when they are roasted to a deliciously crispy brown.
Veggies are so good for us, but there’s no reason why we have to suffer through them boiled. The best way to get more veggies in is to find a way to make them taste good! This orange glazed Brussels sprouts recipe does just that.
This incredible side dish is made with quartered Brussels sprouts are roasted with a little olive oil, and then tossed in a delicious glaze with fresh orange juice, zest, honey, soy sauce, balsamic vinegar, garlic, and some spices. The flavor combinations in the glaze make for a mix of both savory and sweet flavors. Reduce it on the stove over medium-high heat for about 5-8 minutes, and you’ll have a delicious glaze for what’s sure to become your new favorite way to eat this veggie!
Ingredients
To make this flavorful veggie dish, you will need:
- Brussels sprouts- Of course! They’re the star of the show. We will use 5-6 cups of them.
- Oranges- A large one will do, or use two small ones
- Honey– A small amount to add some stickiness and a tinge of sweet
- Soy Sauce– Enhances the savory sides of our flavor palate
- Balsamic Vinegar– A small amount to add depth and richness to our orange sauce
- Garlic Cloves– Who doesn’t love garlic?
- Ginger Paste– Adds a zesty, festive twist
- Olive Oil– To help the Brussels sprouts roast golden brown
- Spices– Salt, black pepper, & red pepper flakes (omit the red pepper if you don’t like heat)
Instructions:
Making this dish is quite easy!
1. Prep Brussels
Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or use a silicone liner. Wash your Brussels sprouts and quarter them. Place them in a large mixing bowl.
2. Roast Brussels
Toss the Brussels in a tablespoon of olive oil. Stir to coat, then dump them out in a single layer on your baking sheet. Put them in the oven & bake for 15-20 minutes cooking time until they are nicely roasted.
3. Make the Glaze
While the Brussels roast, prepare your glaze. Into a small saucepan, add the soy sauce, balsamic vinegar, minced garlic, honey, ginger, salt, pepper, & red pepper flakes. Zest the outside of one large orange, then quarter the orange and squeeze the juice into the saucepan. Put the pan on medium heat and bring to a boil, stirring frequently to make sure it doesn’t burn, until it has reduced by half. Remove from heat.
4. Toss Brussels in the Glaze
When the Brussels sprouts are done, remove them from the oven. Pour the glaze over top and toss to coat. Scoop them into a serving dish and serve immediately.
Tips & Variations
- If you don’t like any heat, feel free to leave out the red pepper flakes.
- Try adding crumbled bacon to this delicious side dish–that would be amazing! If you add bacon, you may wish to leave out the salt from the glaze ingredients.
- I recommend low-sodium soy sauce for this dish, but regular works fine as well. Just make sure you do not go overboard with adding salt until you taste the finished dish. You can always add a sprinkle of salt with a salt shaker once the sprouts are finished if you find you prefer them saltier.
- For a richer fall flavor, you can use maple syrup instead of honey. To intensify the orange flavor, you can garnish with a little orange zest after they have been tossed in the glaze.
- Try sprinkling some chopped pecans for extra crunch.
- You can also make Brussels sprouts in the air fryer instead of the oven. Set your air fryer to 360°F and cook for about 15 minutes until they are nicely golden brown.
Serving Suggestions
These orange glazed brussels sprouts would be the perfect side dish for any of the following:
Nutritional Information
For one serving of this recipe (1/4 of the pan), the nutritional information is as follows:
- Calories: 126
- Protein: 7 grams
- Fat: 3 grams
- Carbs: 22 grams
- Fiber: 7 grams
Storing Leftovers
Store leftover Brussels sprouts in an airtight container in the fridge. To reheat, I recommend briefly tossing in a skillet with a tiny bit of oil and heating over medium-high heat for just a couple of minutes until they reach your desired temperature.
Other Veggie Sides & Fall Recipes
Want to try some other healthy side dish recipes? Try my garlicky mashed potato squash, air-fried butternut squash cubes, or deliciously seasoned sweet potato wedges!
FAQ
Brussels sprouts need a bit of oil to crisp the edges. This recipe calls for a tablespoon of olive oil. If the oil isn’t the issue, then it’s likely your temperature is too low, or that you’re not giving them enough time in the oven. I suggest roasting them at 420 degrees for 15-20 minutes.
Orangey Brussels Sprouts with Warm Spices
Equipment
- 1 Zester
- 1 Mixing Bowl
- 1 Whisk
Ingredients
- 5-6 cups brussels sprouts
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1-2 tbsp honey
- 1/4 tsp ground ginger
- 1 tbsp minced garlic
- 1/8 tsp salt see notes
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 orange large
Instructions
- Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or use a silicone liner. Wash your Brussels sprouts and quarter them. Place them in a large mixing bowl.
- Drizzle 1 tbsp olive oil over the brussels sprouts. Stir to coat, then dump them out in an even layer on your baking sheet. Bake for 15-20 minutes until they are nicely roasted.
- While the brussels roast, prepare your glaze. Into a small saucepan, add the soy sauce, balsamic vinegar, minced garlic, honey, ginger, salt, pepper, & red pepper flakes. Zest the outside of one large orange, then quarter the orange and squeeze the juice into the sauce pan. Put the pan on medium heat and bring to a boil, stirring frequently, until it has reduced by half. Remove from heat.
- When brussels sprouts are done, remove them from the oven. Pour the glaze over top and toss to coat. Scoop them into a serving dish and serve immediately.
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