Roasted Brussels Sprouts Bowl (Printable Version)

Golden roasted sprouts over fluffy grains with tangy balsamic finish

# 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 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 in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until Brussels sprouts are golden brown and caramelized.
04 - Rinse quinoa or rice thoroughly. Combine grains with water or 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 - In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, maple syrup or honey, Dijon mustard, salt, and pepper until fully emulsified.
06 - Divide cooked grains equally among four serving bowls. Top each with roasted Brussels sprouts and onions. Drizzle with balsamic dressing.
07 - Top each bowl with toasted nuts, dried cranberries, and pumpkin seeds. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Those crispy, caramelized Brussels sprout edges are basically the vegetable equivalent of potato chips—you'll find yourself reaching for more.
  • It's genuinely filling without weighing you down, the kind of meal you feel good about eating at lunch or dinner.
  • The whole thing comes together in under an hour, and most of that time the oven is doing the heavy lifting.
02 -
  • Don't crowd the baking sheet—if your Brussels sprouts are piled on top of each other, they'll steam instead of roast, and you'll miss out on that caramelization entirely.
  • The dressing tastes better a few minutes after it's whisked together, almost as if the vinegar and oil get friendlier with a moment alone.
03 -
  • Buy Brussels sprouts that are similar in size so they roast evenly—pick the smaller ones if you can, they caramelize faster and stay tender inside.
  • Taste the grains when they're done cooking; if they still seem a little chewy but the water is gone, just cover and let them rest off heat for five minutes.
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