Roasted Brussels Sprouts Bowl (Printable)

Caramelized Brussels sprouts paired with grains and balsamic dressing for a wholesome meal.

# 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 Steps:

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

# Expert Advice:

01 -
  • Those roasted Brussels sprouts get caramelized at the edges in a way that makes you understand why people used to hate them as kids.
  • It's one of those bowls that feels fancy enough for company but honest enough to eat alone at your kitchen counter.
  • You can make it Sunday night and eat it three different ways throughout the week without it getting boring.
02 -
  • The Brussels sprouts won't brown if your oven isn't actually at 425 degrees—get an oven thermometer if yours has been acting sketchy, because this dish lives or dies by that caramelization.
  • Don't overcrowd the baking sheet trying to fit extra vegetables; they need space to brown rather than steam, and a second batch takes just as long as spreading them properly the first time.
03 -
  • If your Brussels sprouts are unevenly sized, cut the big ones into quarters and the small ones in half so everything finishes cooking at the same time.
  • Make the dressing first while you're waiting for the oven to preheat, and by the time the vegetables are roasted, you'll have one less thing to do during the final assembly rush.
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