Roasted Brussels Sprouts Bowl (Printable)

Golden caramelized Brussels sprouts served over fluffy quinoa with tangy balsamic dressing and crunchy toppings.

# 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

# 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 Tips:

01 -
  • Those crispy, golden Brussels sprouts have a secret sweetness that converts even the skeptics.
  • It comes together in under an hour, which means you can make it on a weeknight without losing your mind.
  • The balsamic dressing tastes like you fussed over it, but honestly, you just whisked five things together.
02 -
  • Don't skip the halfway stir when roasting—some pieces cook faster than others, and stirring ensures even caramelization instead of burnt bottoms.
  • Let your dressing sit for a minute after whisking; the flavors marry and it tastes more intentional, less sharp.
03 -
  • Use extra-virgin olive oil in the dressing, not the roasting oil—quality shows here where the oil isn't diluted by heat.
  • If your balsamic vinegar tastes harsh, reduce it in a small saucepan for 3–4 minutes to concentrate the sweetness and mellow the sharpness.
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