Roasted Brussels Sprouts Bowl (Printable)

Caramelized Brussels sprouts served over fluffy 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 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 Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine Brussels sprouts and red onion with olive oil, salt, and pepper. Toss until evenly coated and spread in a single layer on prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring once at the halfway point, until Brussels sprouts are golden brown and caramelized at the edges.
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 combined.
06 - Divide cooked grains evenly among four bowls. Top each with roasted Brussels sprouts and onions. Drizzle generously with balsamic dressing.
07 - Top each bowl with toasted nuts, dried cranberries, and pumpkin seeds. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The Brussels sprouts get gloriously caramelized and crispy on the outside while staying tender inside, nothing like the mushy versions you might have suffered through as a kid.
  • It's genuinely nourishing without feeling like punishment, with enough texture and flavor layers that you'll want to make it again before the week ends.
  • Works hot or cold, travels to work beautifully, and feels fancy enough to serve when people are coming over.
02 -
  • Don't skip the halfway stir—some sprouts cook faster than others, and stirring ensures everything browns evenly instead of some burning while others stay pale.
  • The flat side of the Brussels sprout needs to touch the hot pan to caramelize properly, so resist the urge to crowd or shake the pan constantly.
  • Make the dressing while the vegetables roast so everything comes together at the same moment and you're not waiting around.
03 -
  • Don't crowd the baking sheet when roasting—if sprouts touch each other, they steam instead of caramelize, and that changes everything about the final dish.
  • The dressing tastes better when you actually taste it as you whisk and adjust the vinegar or maple syrup to your preference rather than following exact measurements blindly.
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