Roasted Brussels Sprouts Bowl (Printable format)

Caramelized Brussels sprouts over grains with tangy balsamic dressing

# 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

# 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 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 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.
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 - Garnish with toasted nuts, dried cranberries, and pumpkin seeds if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Those caramelized edges are crispy-chewy magic, the kind of texture that makes vegetables exciting.
  • It comes together in under an hour and tastes even better the next day, making it perfect for planning ahead.
  • The tangy-sweet dressing ties everything together so naturally, you'll find yourself making extra to keep on hand.
02 -
  • Don't crowd the baking sheet or your sprouts will steam instead of caramelize, so give them breathing room even if it means using two sheets.
  • That mustard in the dressing does actual work helping the oil and vinegar stay together, so measuring it matters more than it seems.
03 -
  • Make the dressing ahead and let it sit in the fridge overnight so the flavors meld, then bring it to room temperature before serving.
  • If your Brussels sprouts are particularly large, quarter them instead of halving so every piece has enough surface area to get properly caramelized.
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