Roasted Brussels Sprouts Bowl (Printable)

Golden caramelized Brussels sprouts served over fluffy quinoa with balsamic dressing and optional nutty 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
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. 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 until tender and liquid is absorbed. Fluff with a fork.
04 - In a small bowl, whisk together balsamic vinegar, extra-virgin 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 Advice:

01 -
  • The Brussels sprouts become irresistibly crispy on the outside with tender insides—nothing like boiled versions from childhood dinners.
  • It's the kind of bowl that satisfies whether you're eating alone at your desk or feeding a small crowd, and tastes just as good reheated the next day.
  • The dressing brings everything together with bright acidity that makes even simple ingredients feel restaurant-worthy.
02 -
  • Don't crowd the baking sheet—if Brussels sprouts are piled on top of each other, they'll steam instead of caramelize, and you'll miss that essential crispy texture that makes this dish special.
  • The dressing can be made ahead and stored in a jar, but shake it well before drizzling since the oil and vinegar will naturally separate.
03 -
  • Buy Brussels sprouts that feel heavy for their size and have tightly packed leaves—these are fresher and will roast more evenly than loose, older ones.
  • If your balsamic vinegar tastes too sharp, it's fine to use a mix of regular and reduced balsamic, which is already slightly thickened and sweetened.
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