Sweet Orange-Glazed Brussels Sprouts Flatbread

I have to admit, I’m not the best meal planner. 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 recently I looked in my fridge only to find only Brussels sprouts and oranges.

Rather than letting this random pair go to waste I decided to experiment, combining the bitter Brussels sprouts with the sweet and tangy orange — plus some crunchy salt-and-pepper chickpeas — on a flatbread.

Not to toot my own horn, but this is one of my best recipes to date!

Sweet Orange-Glazed Brussels Sprouts Flatbread

Recipe by Natalie Rizzo, MS, RD


  • 3 tablespoons orange juice
  • 4 tablespoons vegetable or canola oil, divided in half
  • 2 teaspoons brown sugar (optional, for added sweetness)
  • 1 tablespoon Dijon mustard
  • 1 pound Brussels sprouts, stalks removed and halved lengthwise
  • 2 pieces flatbread, or whole-wheat pita bread
  • Shredded Italian blend cheese, or shredded mozzarella
  • Crunchy roasted chickpeas* (optional)


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

Cooking Note

  • Make your own crunchy roasted chickpeas. Preheat oven to 350°F. Rinse and dry a 15-ounce can of chickpeas. Toss chickpeas with ½ ounce of canola oil, 1 teaspoon salt and 1 teaspoon black pepper. Spread on a baking pan and roast for 30 to 35 minutes until crispy.
Natalie Rizzo on FacebookNatalie Rizzo on InstagramNatalie Rizzo on Pinterest
Natalie Rizzo
Natalie Rizzo, MS, RD is a NYC-based media Dietitian, food and nutrition writer and owner of Nutrition ȧ la Natalie. Natalie writes for many national publications such as Parade, Eating Well, Shape.com and Runner's World. She has also appeared on local TV segments and is frequently quoted in national publications. Natalie is very honored to have won the award for Top Food & Nutrition Feature Article in 2017 for “Decoding Food Label Claims: The Lowdown on Package Promises”, as well as the 2016 Stone Soup Blogger of the Year award. Connect with her on Facebook, Instagram and Pinterest.

Star Handmixer Quill