Roasted Brussels Sprouts Bowl (Print Version)

Caramelized Brussels sprouts over grains with tangy balsamic dressing

# 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, optional
15 - 2 tablespoons dried cranberries, optional
16 - 1 tablespoon pumpkin seeds, optional

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss Brussels sprouts and red onion with olive oil, salt, and pepper. Spread in an even layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until Brussels sprouts are golden and caramelized.
04 - Rinse quinoa or rice thoroughly. In a medium saucepan, combine grains with water or broth. 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 well blended.
06 - Divide cooked grains evenly among four bowls. Top with roasted Brussels sprouts and onions. Drizzle with balsamic dressing.
07 - Top with toasted nuts, dried cranberries, and pumpkin seeds if desired. Serve warm or at room temperature.

# Expert Hints:

01 -
  • Those crispy, caramelized edges on the Brussels sprouts are pure comfort in vegetable form.
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • Everything holds up beautifully at room temperature, so it's perfect for meal prep or bringing to work.
02 -
  • Don't wash your Brussels sprouts until right before using them or they'll hold onto moisture and won't crisp up properly—this was a hard lesson learned on my first attempt.
  • Spreading them cut-side down matters more than you'd think; that contact with the hot pan is what creates those caramelized, golden edges that make people ask for seconds.
03 -
  • Make the dressing in a mason jar if you're meal prepping; shake it vigorously right before serving and it'll stay emulsified much better than if you whisk it hours ahead.
  • If you're cooking for a crowd, roast everything on a larger sheet pan and let people build their own bowls—it feels interactive and everyone gets exactly what they want.
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