Roasted Brussels Sprouts Bowl

There's a moment in late October when the farmers market suddenly fills with Brussels sprouts, and I always grab a few pounds without a real plan. This bowl came together one quiet Tuesday evening when I was tired of the same old salads but wanted something that felt nourishing and real. The kitchen smelled incredible as those little green orbs caramelized in the oven—nutty, almost sweet—and I realized I'd stumbled onto something I'd keep making all season long.

I made this for a friend who'd just gone vegetarian and kept apologizing about being difficult at dinner parties. Watching her light up when she tasted how crispy and flavorful those Brussels sprouts were—not boring health food, but actually delicious—reminded me why I love cooking for people. She asked for the recipe before she'd finished her bowl.

Ingredients

• Brussels sprouts: The star of the show—look for firm ones without yellowing leaves, and don't skip halving them because those flat cut sides are where the magic caramelization happens.
• Red onion: Thinly sliced so it caramelizes alongside the sprouts and adds a sweet, slightly tangy note that balances everything.
• Olive oil: Use good quality for both roasting and the dressing—it makes a noticeable difference in how rich everything tastes.
• Quinoa or brown rice: Both work beautifully; quinoa is nuttier and protein-packed, while rice is more forgiving if you're new to cooking grains.
• Balsamic vinegar: Get the real thing if you can—cheap balsamic tastes thin and acrid, but the good stuff is complex and slightly sweet.
• Maple syrup or honey: Just a touch to balance the vinegar's acidity and make the dressing taste sophisticated without being obvious about it.
• Dijon mustard: Acts as an emulsifier to help the dressing stay cohesive and adds a subtle sharpness.
• Toasted nuts and seeds: These are optional but they're what makes the bowl feel intentional and add texture that keeps things interesting with every bite.

Instructions

Get your oven ready and prep the vegetables:

Preheat to 425°F and line a baking sheet with parchment paper. While it's heating, cut your Brussels sprouts in half and thinly slice the red onion—don't rush this part because even-sized pieces cook more evenly.

Toss and spread:

In a large bowl, coat the Brussels sprouts and onion with olive oil, salt, and pepper until they're glistening. Spread them cut-side down on your baking sheet in a single layer—overcrowding means they'll steam instead of caramelize, so give them room.

Roast until golden:

Slide the pan into the oven and let them go for 25 to 30 minutes, stirring halfway through. You'll know they're done when the cut sides are deep golden brown and the edges have those crispy, slightly charred bits that make you want to eat them straight off the pan.

Cook your grains while vegetables roast:

Rinse quinoa under cold water if using it, then combine with water or broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes until the liquid is absorbed and the grains are tender—a fork should fluff them easily without breaking apart.

Whisk the dressing:

In a small bowl, combine balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper. Whisk until it comes together into something silky and balanced—taste it and adjust if it needs more sweetness or acidity.

Build your bowls:

Divide the warm grains among four bowls, then pile the roasted vegetables on top. Drizzle generously with the balsamic dressing so every bite has that tangy richness.

Finish and serve:

Top with toasted nuts, dried cranberries, and pumpkin seeds if you're using them. Serve warm, or let it cool to room temperature if you prefer—both are genuinely delicious.

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There's something about a bowl like this that makes you feel both indulgent and virtuous at the same time. My partner used to think Brussels sprouts were something to tolerate; now she requests them specifically, and that shift feels like a small victory in our kitchen.

Grain Variations to Keep Things Fresh

While quinoa and brown rice are solid foundations, I've had excellent results with farro, which adds a chewy texture and earthier flavor. Bulgur works too if you want something lighter and faster to prepare. Even couscous, though less traditionally hearty, brings a different character to the bowl that feels almost Mediterranean when paired with the balsamic dressing.

Making It Protein-Rich

If you want to turn this into a more substantial meal, chickpeas are the obvious and delicious choice—they crisp up nicely when roasted alongside the Brussels sprouts. Grilled tofu adds a protein boost without changing the flavor profile too much, and crumbled feta gives you something creamy and salty if dairy works for you. I've even added white beans before, and while it changes the texture slightly, it keeps everything in that wholesome, filling range.

Smart Additions and Swaps

The beauty of this bowl is that it's incredibly adaptable to what's in your kitchen or what you're craving. Roasted sweet potatoes or carrots add sweetness and color, while kale chips or roasted broccoli bring different textures and flavors to the mix. I once added roasted cauliflower just because I had it on hand, and it became such a regular addition that I now think of it as almost a default option.

• Fresh lemon juice in the dressing brightens everything if balsamic starts to feel heavy.
• A handful of fresh herbs like parsley or cilantro at the end adds a pop of freshness that makes you feel like you're eating something vibrant.
• Don't skip the toasted nuts—they're not just garnish, they're texture and depth that transforms the whole bowl.

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This bowl has become one of those recipes I make almost on autopilot when I want something that feels both nourishing and genuinely craveable. It's proof that simple ingredients, treated with care, can absolutely shine on their own.

Recipe Questions & Answers

→ Can I use different grains instead of quinoa or brown rice?

Absolutely. Farro, bulgur, couscous, barley, or even wild rice work wonderfully. Adjust cooking liquid and time according to package directions for your chosen grain.

→ How do I store leftovers and how long do they last?

Store components separately in airtight containers in the refrigerator for up to 4 days. Keep the dressing separate and add just before serving to prevent the grains from becoming soggy.

→ Can I make this bowl protein-rich?

Yes. Add chickpeas during the last 10 minutes of roasting, top with grilled tofu cubes, crumble feta cheese over the finished bowl, or serve alongside roasted chicken or salmon.

→ What other vegetables can I add to the roasting pan?

Sweet potato cubes, carrot rounds, butternut squash, or bell peppers roast beautifully alongside the sprouts. Just cut them into similar-sized pieces so everything cooks evenly.

→ Can I make this dish ahead for meal prep?

Definitely. Roast the vegetables, cook the grains, and prepare the dressing up to 3 days in advance. Assemble bowls when ready to eat, or portion everything into containers for convenient grab-and-go meals.

→ Is there a substitute for maple syrup in the dressing?

Honey, agave nectar, or even a touch of brown sugar dissolved in warm vinegar all work well. Adjust the sweetness to your taste preference.