Roasted Brussels Sprouts Bowl (Printable)

Caramelized Brussels sprouts over quinoa with tangy balsamic dressing and crunchy toppings.

# What You'll 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 Make It:

01 - Preheat oven to 425 degrees Fahrenheit and 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 and spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until Brussels sprouts develop a golden-brown caramelized exterior.
04 - Rinse quinoa or rice thoroughly. Combine grains with water or vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 20 minutes until tender and liquid is absorbed. Fluff with a fork.
05 - Whisk together balsamic vinegar, extra-virgin olive oil, maple syrup or honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
06 - Divide cooked grains evenly among four bowls. Top each portion with roasted Brussels sprouts and onions. Drizzle generously with balsamic dressing.
07 - Top 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 get so crispy and sweet you'll find yourself sneaking bites right off the baking sheet.
  • It's the kind of meal that feels wholesome enough for meal prep but tasty enough that you don't feel like you're eating "healthy food."
  • Works perfectly hot, room temperature, or even straight from the fridge the next day, which makes it a lifesaver on chaotic mornings.
02 -
  • Don't crowd your baking sheet trying to fit everything in one layer; roasted vegetables need space around them to actually roast instead of steaming, so use two sheets if you have to.
  • The dressing will taste aggressively vinegary if you taste it alone, but that's exactly right because it needs to balance against the sweet roasted vegetables and creamy grains.
03 -
  • Pat your Brussels sprouts completely dry before tossing with oil; any moisture on the surface will steam instead of caramelize, so take the extra 30 seconds to dry them thoroughly.
  • If your oven runs hot or cool, check your vegetables around the 20-minute mark rather than waiting the full 25; every oven is different, and burnt Brussels sprouts taste like disappointment.
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