Pin My neighbor knocked on the door one October evening holding a paper bag full of Brussels sprouts from her garden, and I had no idea what to do with them. I roasted them with some olive oil and whatever I had in the pantry, tossed them over leftover quinoa, and made a quick balsamic drizzle. That improvised dinner turned into this bowl, something I now make whenever I need a meal that feels both effortless and special. It's become my go-to answer when someone asks what healthy actually tastes like.
I brought this bowl to a potluck once, mostly because I was running late and it was easy to transport. Three people asked for the recipe before the night ended. One friend, who swore she hated Brussels sprouts, went back for seconds and admitted maybe she had just never had them roasted properly. Watching her change her mind in real time felt like a small kitchen victory.
Ingredients
- Brussels sprouts: Halving them creates more surface area for caramelization, and trimming the stems ensures they cook evenly without any bitterness.
- Red onion: It softens and sweetens as it roasts, adding a mild depth that balances the sprouts.
- Olive oil: Use enough to coat the vegetables well, this is what helps them crisp up and brown beautifully in the oven.
- Quinoa or brown rice: Quinoa cooks faster and has a fluffier texture, but brown rice adds a chewier, heartier base that holds up to the dressing.
- Balsamic vinegar: The acidity cuts through the richness and brings all the flavors together, choose a good quality one if you can.
- Maple syrup or honey: Just a tablespoon balances the tang of the vinegar and adds a subtle glaze to the dressing.
- Dijon mustard: It emulsifies the dressing and adds a gentle sharpness that makes everything taste more intentional.
- Toasted walnuts or pecans: These add crunch and a toasty richness, and toasting them for a few minutes makes all the difference.
- Dried cranberries: They bring little bursts of sweetness that contrast perfectly with the savory roasted vegetables.
- Pumpkin seeds: A quick sprinkle adds texture and a slight earthiness that ties the whole bowl together.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper to prevent sticking. This high heat is key for getting those crispy, caramelized edges.
- Toss the vegetables:
- In a large bowl, coat the halved Brussels sprouts and sliced red onion with olive oil, salt, and pepper, then spread them out in a single layer on the baking sheet. Crowding them will steam instead of roast, so give them space.
- Roast until golden:
- Slide the pan into the oven and roast for 25 to 30 minutes, stirring once halfway through so everything browns evenly. You'll know they're ready when the edges are crispy and deeply caramelized.
- Cook the grains:
- While the vegetables roast, rinse your quinoa or rice under cold water, then combine it with water or broth in a saucepan, bring to a boil, cover, reduce the heat, and simmer until tender and fluffy. This takes about 15 to 20 minutes depending on the grain.
- Whisk the dressing:
- In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified. Taste it and adjust the sweetness or tang to your preference.
- Assemble the bowls:
- Divide the cooked grains among four bowls, top with the roasted Brussels sprouts and onions, and drizzle generously with the balsamic dressing. Finish with toasted nuts, cranberries, and pumpkin seeds if you're using them.
Pin One Sunday afternoon, I made a double batch of this and portioned it into containers for the week ahead. By Wednesday, I was genuinely looking forward to lunch instead of dreading another sad desk meal. It's one of those recipes that tastes better the next day, and it made me realize that meal prep doesn't have to feel like punishment.
How to Get the Best Caramelization
The secret to perfectly roasted Brussels sprouts is high heat and patience. If your oven runs cool, bump the temperature up to 450 degrees F and keep an eye on them. Don't move them around too much, let them sit and develop those dark, sweet edges. I learned this after years of making pale, boring sprouts that never had that addictive crispy texture.
Making It Your Own
This bowl is endlessly adaptable, and I've tried almost every variation by now. Swap the quinoa for farro or couscous if you want a different texture, toss in roasted sweet potatoes or chickpeas for more substance, or add crumbled feta if you're not keeping it vegan. I once stirred in leftover roasted beets and it turned into a whole new dish. Trust your instincts and use what you have.
Storage and Serving Tips
This bowl keeps well in the fridge for up to four days, and I actually prefer it at room temperature. The flavors meld together as it sits, and the grains soak up the dressing in the best way. If you're meal prepping, store the dressing separately and add it just before eating to keep the vegetables from getting soggy.
- Reheat gently in the microwave or enjoy it cold straight from the fridge.
- Double the dressing recipe and keep extra in a jar for salads throughout the week.
- Add a fried egg on top for breakfast, it transforms the whole thing.
Pin This bowl has become one of those recipes I make without thinking, the kind that feels like a friend in the kitchen. I hope it does the same for you.
Recipe Q&A
- → Can I make this bowl ahead of time?
Yes, you can prepare the roasted vegetables, cooked grains, and dressing up to 3 days in advance. Store them separately in airtight containers in the refrigerator. Assemble the bowls when ready to serve and add toppings just before eating to maintain texture.
- → What other grains work well in this bowl?
Farro, bulgur, couscous, barley, or even wild rice make excellent alternatives to quinoa or brown rice. Each grain brings slightly different textures and cooking times, so adjust liquid and simmering time accordingly. Ancient grains like freekeh or millet also work beautifully.
- → How do I get perfectly caramelized Brussels sprouts?
The key is high heat (425°F) and not overcrowding the baking sheet. Cut sprouts in similar sizes for even cooking, and resist stirring too frequently—let them develop a golden crust on one side before flipping halfway through. The edges should be deeply browned and slightly crispy.
- → Can I add protein to make it more filling?
Absolutely. Chickpeas, white beans, grilled tofu cubes, roasted chickpeas, or even a soft-boiled egg work wonderfully. For non-vegetarian options, shredded rotisserie chicken or grilled shrimp pair nicely with the balsamic flavors.
- → Is the balsamic dressing adjustable?
Definitely. Add more maple syrup for extra sweetness, increase mustard for tanginess, or whisk in a small clove of minced garlic. You can also substitute honey or agave for maple syrup, or use apple cider vinegar for a milder acidity.
- → What other vegetables can I roast with the sprouts?
Sweet potato cubes, carrot rounds, parsnips, or butternut squash roast beautifully alongside Brussels sprouts. Just cut them into similar-sized pieces so they finish cooking at the same time. Bell peppers or radicchio added during the last 10 minutes add nice color.