# Components:
→ 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. 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, 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 - Garnish with toasted nuts, dried cranberries, and pumpkin seeds if desired. Serve warm or at room temperature.
