Save There's something almost magical about watching Brussels sprouts transform in a hot oven—those little green orbs turning nutty and caramelized, their edges blistering to crispy perfection. I discovered this bowl concept on a gray Tuesday afternoon when I had a fridge full of good intentions and very little plan, tossing roasted sprouts over warm quinoa almost by accident. That simple combination of textures and that tangy-sweet dressing changed how I thought about vegetable bowls entirely, turning what could've been a sad desk lunch into something I actually craved.
I made this for my sister's post-yoga crew one weekend, and watching them go back for seconds of a vegetable-based bowl was its own kind of victory. One of them actually asked for the recipe, which felt like a standing ovation in my kitchen.
Ingredients
- Brussels sprouts (1 lb, halved): Halving them creates two flat sides that caramelize gorgeously against the hot pan—this is where the magic happens, so don't skip trimming or you'll get brown bits everywhere.
- Red onion (1 medium, thinly sliced): The thin slices char at the same rate as the sprouts and add a subtle sweetness that mellows as it roasts.
- Olive oil (2 tbsp for roasting): This is your vehicle for browning, so don't be shy—the oil helps everything caramelize evenly.
- Salt and pepper (1/2 tsp and 1/4 tsp): Season generously on the vegetables before roasting so the flavors deepen as they cook.
- Quinoa or brown rice (1 cup uncooked): Either grain works beautifully here, though quinoa has a slightly nuttier finish that pairs perfectly with roasted vegetables.
- Water or vegetable broth (2 cups): Broth adds depth, but water works fine if that's what you have.
- Balsamic vinegar (1/4 cup): This is the heart of the dressing, providing that deep, slightly sweet tang that ties everything together.
- Extra-virgin olive oil (2 tbsp for dressing): Use something you actually like tasting here, not the everyday bottle.
- Maple syrup or honey (1 tbsp): Just enough sweetness to balance the vinegar's acidity and make the dressing feel complete.
- Dijon mustard (1 tsp): This small amount acts as an emulsifier and adds a subtle sharpness that brightens the whole dressing.
- Walnuts or pecans, dried cranberries, pumpkin seeds (optional toppings): These add texture and visual interest, but they're truly optional—the bowl stands on its own without them.
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup infinitely easier than you'd think.
- Prep and toss the vegetables:
- Cut Brussels sprouts in half lengthwise and slice your red onion thinly, then toss everything with olive oil, salt, and pepper in a large bowl. Spread it all out on that baking sheet in a single layer, making sure the flat sides of the sprouts touch the pan.
- Roast until golden:
- Slide into the oven for 25 to 30 minutes, stirring once halfway through—you're looking for deep golden-brown edges and slight charring on the sprouts. The kitchen will smell incredible at this point.
- Cook your grains:
- While vegetables roast, rinse quinoa under cold water, then combine with water or broth in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes until tender and the liquid is absorbed, then fluff with a fork.
- Make the dressing:
- In a small bowl, whisk balsamic vinegar, extra-virgin olive oil, maple syrup, Dijon mustard, salt, and pepper until the mixture is emulsified and tastes balanced—tart but not aggressively so.
- Assemble your bowls:
- Divide warm grains among four bowls and top with roasted Brussels sprouts and onions, then drizzle generously with balsamic dressing.
- Garnish and serve:
- Scatter toasted nuts, dried cranberries, and pumpkin seeds over the top if you're using them, then eat while the grains are still warm.
Save This bowl became the thing I made when someone I cared about was going through a rough patch, a quiet way of saying I'm thinking of you through nourishing food. There's something grounding about sitting with a warm bowl of roasted vegetables and good grains, and I've watched it do more than fill a stomach.
Why This Bowl Works Year-Round
In fall and winter, this feels like comfort food because of the roasted warmth and deep flavors. But in spring and summer, you can eat it at room temperature with a cold glass of something crisp, and it's suddenly a completely different meal that's just as satisfying. The beauty is that it's equally at home in any season, which means you can make it whenever you need something wholesome without overthinking it.
Customizing Without Losing the Plot
The foundation here is so solid that you can swap things around without ruining what makes it work. Try farro instead of quinoa for a chewier texture, or add chickpeas if you want more protein and staying power. Roasted sweet potatoes or carrots bring additional sweetness that plays beautifully with the tangy dressing, and if you're not vegetarian, crumbled feta or grilled tofu both fit seamlessly into the bowl.
The Small Moments That Make It Better
There's a reason I keep making this bowl even though it's not fancy or complicated—it's because every component actually tastes good and works in harmony. The roasted edges on the Brussels sprouts have depth, the warm grains ground the bowl, and the dressing ties it all together without overwhelming anything. It's the kind of recipe that reminds you cooking doesn't need to be complicated to feel like you're taking care of yourself.
- Toast your nuts and seeds in a dry skillet for two minutes before adding them—the difference in flavor is subtle but real.
- Make extra dressing and keep it in a jar because you'll want it on salads, roasted vegetables, and basically everything else.
- This bowl is even better the next day when the flavors have settled and the dressing has soaked into the grains a bit.
Save This bowl taught me that simple food done right can be more satisfying than anything complicated, and that roasted vegetables deserve a place at your table more often than they probably are. Make it once and you'll understand why it keeps showing up in my kitchen week after week.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this bowl meal prep beautifully. Store the roasted vegetables, cooked grains, and dressing separately in airtight containers for up to 4 days. Assemble just before serving.
- → What grains work best?
Quinoa and brown rice are excellent choices, but farro, bulgur, couscous, or even wild rice work wonderfully. Choose grains that hold their texture well after cooking.
- → How do I get the best caramelization?
Make sure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. Give the sprouts space to roast evenly, and stir halfway through for golden, caramelized edges.
- → Can I add protein to this bowl?
Absolutely. Chickpeas, grilled tofu, tempeh, or feta cheese make great additions. You can also serve alongside grilled chicken or salmon if not following a vegan diet.
- → What other vegetables can I include?
Roasted sweet potatoes, carrots, or butternut squash complement the sprouts beautifully. Add them to the same baking sheet, adjusting cooking time as needed for larger pieces.