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For the glaze, combine the garlic clove, juice from 1 orange, maple syrup, mustard and soy sauce in a high speed blender and whizz until fully combined.
For the sprouts, cut the white stem off the brussel sprouts then cut each sprout in half lengthwise through the white core, then thinly slice. Heat 1 tbsp olive oil in a large frying pan over medium heat. Once hot, stir through the shredded sprouts and spread them in an even layer. Cook undisturbed for 6-10 minutes, stirring occasionally, until tender. Once the sprouts are starting to brown, pour the glaze into the pan, and allow it to sizzle. Swirl the glaze around the pan, making sure that the sugars don’t burn. Remove from the heat when the sprouts have a nice level of caramelisation.
Prepare the toast and serve by toasting the slices of sourdough until golden brown. Smear the plant-based burrata over the toast and pile the sprouts on top.