Roasted Brussels Sprouts Bowl (Printable)

Caramelized Brussels sprouts over grains with tangy balsamic dressing for a wholesome meal.

# What You Need:

→ 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

# Directions:

01 - Preheat the oven to 425°F and 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 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.

# Top Tips:

01 -
  • Those crispy, golden Brussels sprouts edges are where all the flavor hides, and honestly, they might convert anyone who claims to dislike vegetables.
  • You can have everything on the table in 45 minutes, which means it works for both lazy weeknights and when you actually want to impress someone.
  • It's one of those rare dishes that tastes just as good cold the next day, making it the perfect thing to pack when you know the week ahead is going to be chaotic.
02 -
  • Don't overlap your Brussels sprouts on the pan—they need space to breathe and caramelize rather than steam, which I learned by making dense, sad roasted vegetables my first time.
  • The dressing tastes sharper when cold and mellower when warm, so consider serving it slightly heated if you made it ahead and the vinegar feels aggressive.
03 -
  • Use a quality balsamic vinegar if you can—it makes the dressing taste like someone actually cared about the details, which changes everything.
  • If your Brussels sprouts are on the larger side, cut them into quarters instead of halves so they roast evenly and become uniformly crispy rather than patchy.
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