Roasted Brussels Sprouts with Orange-Butter Sauce

Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe and paired well with our Citrus Rosemary Chicken entrée. The key is using real maple syrup and a good quality balsamic vinegar for the best flavor.

It is easily cut in half if serving 4 or less people. Truly yummy! In fact, all of our guests claimed they were the best Brussels sprouts they have ever eaten!

Roasted Brussels Sprouts with Orange-Butter Sauce

  • Servings: 8
  • Difficulty: easy
  • Print


  • 2 lbs. small Brussels sprouts, trimmed and halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. coarse salt
  • 1 Tbsp. plus 1 teaspoon balsamic vinegar
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. freshly squeezed orange juice
  • 1 tsp. finely grated orange zest
  • 4 Tbsp. cold unsalted butter, cut into 16 pieces


  1. Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
  2. In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.
  3. Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheet halfway through baking; transfer to a large bowl.
  4. In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy.
  5. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.

Adapted from a recipe by Martha Stewart


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