Roasted Brussels Sprouts Bowl (Print Version)

Golden caramelized Brussels sprouts over hearty grains with tangy balsamic dressing for a nourishing meal.

# Components:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 medium red onion, thinly sliced
03 - 2 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Grains

06 - 1 cup quinoa or brown rice, uncooked
07 - 2 cups water or vegetable broth

→ Balsamic Dressing

08 - 1/4 cup balsamic vinegar
09 - 2 tbsp extra-virgin olive oil
10 - 1 tbsp maple syrup or honey
11 - 1 tsp Dijon mustard
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper

→ Toppings

14 - 1/4 cup toasted walnuts or pecans
15 - 2 tbsp dried cranberries
16 - 1 tbsp pumpkin seeds

# Preparation Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts and red onion with olive oil, salt, and pepper. Spread evenly on prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring once halfway through, until Brussels sprouts are golden and caramelized.
04 - Rinse quinoa or rice thoroughly. In a medium saucepan, combine grains and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 to 20 minutes until tender and liquid is absorbed. Fluff with a fork.
05 - In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, maple syrup or honey, Dijon mustard, salt, and pepper until well combined.
06 - Divide cooked grains among four bowls. Top with roasted Brussels sprouts and onions. Drizzle with balsamic dressing.
07 - Garnish with toasted nuts, dried cranberries, and pumpkin seeds if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It makes vegetables taste like the main event, not an afterthought you eat out of obligation.
  • You can prep the grains and dressing ahead, then roast the vegetables right before serving without any stress.
  • The balsamic dressing clings to every leaf and grain, turning simple ingredients into something you actually crave.
  • It works hot from the oven or straight from the fridge the next day, which means less guilt about leftovers.
02 -
  • If you crowd the baking sheet, the Brussels sprouts will steam instead of roast, and you will miss out on those crispy, caramelized edges everyone loves.
  • Rinse your quinoa well before cooking or it can taste bitter and soapy, a mistake I made exactly once before learning my lesson.
  • The dressing tastes better if you whisk it right before serving so the olive oil and vinegar stay emulsified and cling to every bite.
03 -
  • Toast your nuts in a dry skillet for a few minutes until fragrant, it brings out a deeper, richer flavor that store-bought toasted nuts never quite match.
  • If your Brussels sprouts are on the larger side, quarter them instead of halving so they cook evenly and get crispy all over.
  • Make a double batch of the dressing and keep it in a jar, it is perfect on salads, roasted vegetables, or even as a marinade for tofu.
Return