Roasted Brussels Sprouts Bowl (Printable Version)

Golden Brussels sprouts with quinoa and balsamic dressing

# What You Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved
02 - 1 medium red onion, thinly sliced
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon 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 tablespoons extra-virgin olive oil
10 - 1 tablespoon maple syrup or honey
11 - 1 teaspoon Dijon mustard
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Toppings

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

# How-to Steps:

01 - Preheat the 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 the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring once halfway through, until Brussels sprouts are golden and caramelized.
04 - Rinse the 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, or 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 -
  • Those Brussels sprouts get so caramelized they taste almost candy-like, which is the secret to making everyone actually want to eat them.
  • One bowl covers all your bases—grains, vegetables, protein potential—so it feels complete without being fussy.
  • The balsamic dressing brings everything into focus, a little tangy-sweet moment that makes each bite taste intentional.
02 -
  • Don't crowd your baking sheet—if the Brussels sprouts are touching, they'll steam instead of caramelize, and that's the whole point of this recipe.
  • Taste your grains before serving; they should be tender but still have a little structure, not mushy, and this is where paying attention for those last few minutes really matters.
03 -
  • Don't dress the entire bowl if you're saving leftovers; drizzle the dressing individually when you eat so the grains don't get soggy.
  • If your Brussels sprouts are particularly large, cut them into quarters instead of halves so they roast through completely and get more caramelized edges.
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