Roasted Brussels Sprouts Bowl (Printable)

Golden roasted Brussels sprouts over hearty grains drizzled with tangy balsamic.

# What You'll 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

# How to Make It:

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

# Expert Hints:

01 -
  • Those Brussels sprouts get so crispy and sweet on the outside that even people who claim to hate vegetables end up sneaking seconds.
  • The whole thing comes together in less than an hour, which means you can actually have something healthy on the table without ordering takeout.
  • It's naturally adaptable, so you can throw in whatever grains or toppings you have hanging around without ruining the vibe.
02 -
  • Don't crowd the baking sheet when roasting; if the sprouts are piled on top of each other, they'll steam instead of caramelize, and that's the whole magic of this dish.
  • Make the dressing while the vegetables roast so the flavors have time to meld, and it'll taste noticeably better than if you rush it right before serving.
03 -
  • If you're meal prepping, keep the dressing separate until you're ready to eat so the grains don't absorb too much liquid and turn mushy over a few days.
  • Toasting your own nuts and seeds instead of buying them pre-toasted makes an enormous difference in flavor and costs way less money.
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