Roasted Brussels Sprouts Bowl (Printable)

Golden caramelized Brussels sprouts served over fluffy quinoa with a tangy balsamic glaze and crunchy toppings.

# 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, optional
15 - 2 tablespoons dried cranberries, optional
16 - 1 tablespoon pumpkin seeds, optional

# Directions:

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 the 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 with 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 - Top each bowl with toasted nuts, dried cranberries, and pumpkin seeds if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It turns skeptics into Brussels sprouts believers with crispy caramelized edges that taste almost like candy.
  • The tangy balsamic dressing cuts through the richness and makes every bite feel bright and balanced.
  • You can prep the grains and dressing ahead, then roast the vegetables right before serving for an easy weeknight win.
  • It works as meal prep because it tastes just as good cold from the fridge the next day.
02 -
  • Don't overcrowd the baking sheet or the Brussels sprouts will steam instead of roast, and you'll miss out on that crispy caramelization.
  • Let the grains cool slightly before assembling the bowls so the heat doesn't wilt the toppings or make the dressing too runny.
  • Taste your balsamic dressing before drizzling because some vinegars are sharper than others, and you might want to add a touch more maple syrup to balance it out.
03 -
  • Roast extra Brussels sprouts because they're delicious as a snack straight from the pan, and you'll want them around.
  • Use a good quality balsamic vinegar, not the syrupy glaze kind, because the real stuff has complexity and brightness that fake versions can't match.
  • If your Brussels sprouts are on the larger side, quarter them instead of halving so they cook evenly and get crispy all over.
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