# What You’ll Need:
→ Brussels Sprouts
01 - 1 pound Brussels sprouts, trimmed and halved (quarter any large sprouts)
→ For Roasting
02 - 2 tablespoons olive oil
03 - 1/4 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Orange Maple Glaze
05 - 1/4 cup pure maple syrup (grade A recommended)
06 - 2 tablespoons freshly squeezed orange juice (about half a large orange)
07 - 1 teaspoon orange zest (preferably freshly grated)
08 - 1 tablespoon soy sauce (use tamari or coconut aminos for gluten-free/soy-free)
09 - 1 clove garlic, finely minced
# Method:
01 - Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
02 - Rinse and thoroughly dry Brussels sprouts. Trim stem ends and halve each sprout (quarter if very large) for even roasting.
03 - In a large bowl, toss the sprouts with olive oil, salt, and black pepper until evenly coated.
04 - Arrange sprouts cut-side down in a single layer on the prepared baking sheet. Do not overcrowd.
05 - Roast in the oven for 10 minutes. Remove, stir or flip sprouts, and roast for another 10 minutes until golden and just tender.
06 - Meanwhile, whisk together maple syrup, orange juice, orange zest, soy sauce, and minced garlic in a small bowl until smooth. Taste and adjust: add a splash more soy sauce for saltiness or orange juice for brightness as needed.
07 - Remove roasted sprouts from the oven. Drizzle glaze evenly over the sprouts and toss gently to coat.
08 - Return to oven for 5 minutes, watching carefully, until the glaze bubbles and caramelizes but does not burn.
09 - Serve hot, garnished with extra orange zest or toasted sesame seeds if desired.
