Roasted Brussels Sprouts Bowl (Print version)

Caramelized Brussels sprouts over grains with tangy balsamic dressing

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 medium red onion, thinly sliced
03 - 2 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp 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 tbsp extra-virgin olive oil
10 - 1 tbsp maple syrup or honey
11 - 1 tsp Dijon mustard
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper

→ Toppings

14 - 1/4 cup toasted walnuts or pecans
15 - 2 tbsp dried cranberries
16 - 1 tbsp pumpkin seeds

# Directions:

01 - Preheat oven to 425°F and 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 with 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 - Top with toasted nuts, dried cranberries, and pumpkin seeds if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The caramelized edges get crispy and slightly sweet, which feels like a small victory every single time you bite one.
  • It comes together in under 45 minutes and tastes like you spent way more effort than you actually did.
  • You can eat it warm or grab leftovers cold from the fridge without any guilt.
02 -
  • Don't crowd your baking sheet or the Brussels sprouts will steam instead of caramelize, which I learned the hard way by trying to roast two pounds on one sheet.
  • Make the dressing a few hours ahead if you can, because the flavors deepen and marry together in a way that makes the final bowl taste more intentional.
03 -
  • Roast your nuts yourself in a dry skillet for two minutes if you bought them raw, because that small step transforms them from bland to actually memorable.
  • Don't skip the act of whisking the dressing by hand, because that slight effort makes it emulsify properly and taste silkier than shaking it in a jar.
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