Roasted Brussels Sprouts Bowl (Printable)

Caramelized Brussels sprouts over grains with tangy balsamic dressing

# What You'll Need:

→ Vegetables

01 - 1 lb 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 Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine Brussels sprouts and red onion with olive oil, salt, and pepper. Toss until evenly coated. Spread on prepared baking sheet in a single layer.
03 - Roast for 25 to 30 minutes, stirring halfway through, until Brussels sprouts are golden brown 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 evenly among four bowls. Top each with roasted Brussels sprouts and onions. Drizzle generously with balsamic dressing.
07 - Top each bowl with toasted walnuts or pecans, dried cranberries, and pumpkin seeds. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Those caramelized edges on the Brussels sprouts are absolutely addictive, crispy and sweet without any pretense.
  • It's genuinely filling enough for dinner but light enough that you won't feel weighed down afterward.
  • You can throw it together on a weeknight and it tastes like you planned something special.
02 -
  • Undercooked Brussels sprouts taste nothing like this—they need that deep caramelization to taste sweet and nutty, so don't pull them out early even if they look a little dark.
  • If your dressing tastes too sharp, a touch more maple syrup rounds it out, but add it slowly because sweetness is hard to undo.
03 -
  • Toast your own nuts in a dry skillet for two or three minutes instead of buying pre-toasted—the flavor difference is startling and worth the extra thirty seconds.
  • Make the dressing while the vegetables roast so nothing sits around waiting; timing everything to finish together is half the battle.
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