Sweet Orange Glazed Brussels Sprout Flatbread

I have to admit that I’m not the best meal planner (check out these amazing meal prepping skills). I usually buy a bunch of ingredients and hope that I’ll magically create an interesting meal. This works out most of the time, but sometimes I end up looking in my fridge to find only Brussels sprouts and oranges.

brussel sprouts

Rather than letting the food go to waste, I try to utilize these ingredients for a fun and different meal option. On a side note, about one-third of all food produced worldwide (worth around $1 trillion USD) gets lost in food production or is wasted. I try to do my part, whenever possible, to minimize food waste, and you should too! Okay, let me step down from my soap box and get back to the recipe… Rather, than letting the weird Brussels sprout and orange combo go to waste, I decided to combine the bitterness of the Brussels sprouts with the sweet and tanginess of an orange to create a Sweet Orange Glazed Brussels Sprout Flatbread. I topped the flatbread with some of my crunchy salt and pepper chickpeas. Not to toot my own horn, but this is one of my best recipes to date!

sweet orange glazed brussel sprout flatbread close up

Makes 2 servings


3 tablespoons of orange juice (OR the juice of two oranges)

4 tablespoons vegetable or canola oil

2 teaspoons brown sugar (optional for added sweetness)

1 tablespoon Dijon mustard

1 pound Brussel sprouts, cut off the stalk and slice in half lengthwise

2 pieces of flatbread

Italian cheese

(optional) Crunchy chickpeas


  • Combine orange juice, 2 tablespoons vegetable oil, brown sugar, and Dijon mustard in a bowl. Whisk together. Set aside.
  • Preheat oven to 350 degrees.
  • Heat a large frying pan over medium high heat. When pan is hot, add remaining vegetable oil. Heat oil for 1-2 minutes. Place Brussels sprouts face down in the pan. Cook for 5-7 minutes or until golden brown.
  • After the face down side of the Brussels sprouts is golden brown, stir the Brussels sprouts in the pan to cook all the way through.
  • Add the orange dressing to the pan. Cook for another 5-6 minutes.sauteed brussel sprouts
  • While the Brussels sprouts are cooking in glaze, sprinkle cheese on flatbread and place in the oven. Heat for 5 minutes.
  • Remove the flatbread from the oven, top with Brussels sprouts, and sprinkle with crunchy chickpeas (if using). Enjoy!

Nutrition Notes:brussel sprouts vertical

  • Brussels sprouts are mini cabbages, which are loaded with fiber! They are great for digestive health and satiety.
  • One cup of Brussels sprouts contain more than 100% the daily value of Vitamin C.
  • Brussels sprouts are also very high in Vitamin K. This vitamin is essential for blood clotting.


  • Reply
    Sonali- The Foodie Physician
    May 12, 2015 at 6:32 pm

    This looks amazing! For me, those yummy crunchy chickpeas aren’t optional- they’re a must!!

  • Reply
    genevieve y
    May 12, 2015 at 8:05 pm

    Nothing wrong with tooting your own horn, especially if it’s about these yummy sprout flatbreads! I’m terrible with meal planning too, but I’m working on it. Most nights I just pull random things out of my fridge and try to make the tastiest and most nutritional meal possible!

    • Reply
      Nutrition a la Natalie
      May 14, 2015 at 10:40 am

      I do the same thing! But it works out most of the time. I want to be better about it, but I’m happy just throwing anything together rather than getting take out!

  • Reply
    16 Dietitian Approved Brussels Sprouts Recipes | Luvo
    August 18, 2016 at 4:20 pm

    […] Sweet Orange Glazed Brussels Sprouts Flatbread from Natalie Rizzo at Nutrition a la Natalie […]

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