Orange Glazed Brussels Sprouts
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Orange Glazed Brussels Sprouts — A FAST and EASY side dish that jazzes up Brussels sprouts with a citrus twist!! Great for fall and winter holiday entertaining or as HEALTHY weeknight side!!
Glazed Roasted Brussels Sprouts Recipe
These orange glazed Brussels sprouts is such an easy side dish to prepare that will feed a holiday crowd.
Unlike many holiday foods that are loaded with fat, you can feel good about serving up this naturally vegan and gluten-free fall side dish.
Actually I love Brussels sprouts so much that I would be happy with them as the main dish. No shame in admitting my love for sprouts!
What’s in the Orange Glazed Brussels Sprouts?
To make the glazed roasted Brussels sprouts, you’ll need:
- Brussels sprouts
- Olive oil
- Salt and pepper
- Orange marmalade
- Apple cider vinegar
- Red pepper flakes
How to Make Orange Glazed Brussels Sprouts
This is such an easy roasted Brussels sprouts recipe! Simply prepare the sprouts (halve them and remove the woody ends and outer leaves), toss them with olive oil, season with salt and pepper, and roast.
You can either broil the sprouts or roast them at a high temperature such as 475F. Broiling is quicker but be careful not to burn them which is easier to do with broiling. Roasting is safer but takes a bit longer and if you’re pressed for time like I always am, I broiled these.
After they’re cooked and tender, toss them with orange marmalade or orange preserves, apple cider vinegar, and for a tiny touch of heat sprinkle them with red chili flakes.
How Long Does it Take to Roast Brussels Sprouts?
If broiling the sprouts: Broil for 5 minutes on one side, flip, then broil for an additional 3 to 4 minutes.
If roasting the sprouts at 475F: Roast for 10 minutes on one side, flip, then roast for an additional 5 to 7 minutes.
Using Orange Marmalade Vs. Orange Preserves
I am not an orange marmalade, jam, jelly, or preserves connoisseur but I do know that anything labeled orange marmalade tends to be more bitter than the others. And all varieties of orange marmalade vary in their level of bitterness.
Since sprouts already have some natural bitterness as cruciferous vegetables tend to, if you are going to use orange marmalade, be careful that your marmalade isn’t too bitter or the net result of the side dish could read too bitter.
This happened to me the first time I made this dish and it wasn’t enjoyable.
If you’re looking for a tangy-sweet-touch-of-bitterness all rolled into one type of flavor profile, I would use an orange jam or preserves which will be sweeter and the overall dish will read sweeter, but not in a bad way. Those bitter little sprouts readily accept some sweetening up.
Tips for the Best Glazed Brussels Sprouts
Although you can technically roast frozen Brussels sprouts, I much prefer using fresh sprouts for this recipe.
If you don’t have apple cider vinegar on hand, you may substitute another mild vinegar.
If using the red pepper flakes, add just a pinch, taste the sprouts, and add more if desired. Those tiny pepper flakes pack in a big punch!
- 2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1/3 cup orange marmalade, preserves, jam or jelly; or to taste (see NOTE 2 below)
- 2 to 3 tablespoons apple cider vinegar
- pinch red chile pepper flakes, optional and to taste
- Preheat oven to the high broil setting (or 475F) and line a sheet pan with foil for easier cleanup. See NOTE 1 below.
- Add the sprouts to the pan, evenly drizzle oil, evenly season with salt and pepper, toss with your hands to coat evenly, and arrange the sprouts cut side down.
- Broil for about 5 minutes on the first side (or about 10 minutes at 475F), flip sprouts, and broil for an additional 3-4 minutes (or about 5 to 7 minutes at 475F), or until sprouts are as done as desired.
- To a large microwave-safe bowl, add the orange marmalade, preserves, etc. and heat on high power for about 45 seconds, or until it begins to soften and almost melt.
- Add the vinegar and stir to combine.
- Add the cooked sprouts, optional chile flakes, and stir to coat evenly. Serve immediately.
1. Broiling is quicker but be careful not to burn them which is easier to do with broiling. Roasting is safer but takes a bit longer and if you're pressed for time like I always am, I broiled these.
2. Anything labeled orange marmalade tends to be more bitter than jam, jelly, or preserves. And all varieties of orange marmalade vary in their level of bitterness. Since sprouts already have some natural bitterness, if you're using marmalade, be careful that your marmalade isn’t too bitter or the net result of the side dish could read too bitter. If you’re looking for a tangy-sweet-touch-of-bitterness all rolled into one type of flavor profile, I would use an orange jam or preserves which will be sweeter and the overall dish will read sweeter, but not in a bad way.
Storage: Sprouts will keep airtight in the fridge for up to 5 days.
Amount Per Serving: Calories: 141Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 298mgCarbohydrates: 22gFiber: 3gSugar: 14gProtein: 3g
More Fall Side Dishes:
Balsamic Brussels Sprouts – Think you don’t like brussels sprouts? The balsamic glaze on these will change your mind!! BEST brussels sprouts ever!! Fast, easy, and accidentally healthy!
Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds — EASY, hearty, HEALTHY, one-skillet dish that’s ready in 20 minutes!! Juicy chicken, crisp-tender sprouts, chewy cranberries and crunchy pumpkin seeds!
Sweet Potato Casserole with Butter Pecan Crumble Topping – The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that’s irresistible! Easy and you can pre-assemble to save time!!
Classic Traditional Thanksgiving Stuffing – Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves! Simple ingredients with stellar results! It’ll be your new go-to recipe!
Slow Cooker Stuffing with Sausage – Easy stuffing that’s full of flavor from the sausage, onions, and more! You don’t even need to brown the sausage first and everything cooks together! A time and oven-space saver on holidays!
Red Wine Cranberry Sauce – Make your own cranberry sauce with amazing depth of flavor in 30 minutes! The best cranberry sauce you will EVER have, guaranteed!
Honey Butter Pumpkin Dinner Rolls – Big, soft rolls brushed with honey butter are the best! Everyone loves them and they disappear so fast!
Sweet Dinner Rolls — Lightly sweetened from the honey in the dough and brushed with honey-butter prior to baking!! These dinner rolls are made from scratch and are baked to golden brown perfection!
Herb-Roasted Tri-Colored Carrots – Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!
Parmesan and Herb Roasted Potatoes – Easiest potatoes ever and packed with so much flavor! Olive oil, herbs, and everything is better with cheese! A family favorite that everyone loves!
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