Roasted Brussels Sprouts Bowl

This Roasted Brussels Sprouts Bowl is a vibrant and nourishing meal that brings together the earthy sweetness of caramelized vegetables and the satisfying texture of hearty grains. Drizzled with a tangy homemade balsamic dressing, it offers a sophisticated balance of flavors that makes it perfect for a wholesome lunch or a comforting weekday dinner.

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Preparation is simple and efficient, allowing the oven to do most of the work. As the Brussels sprouts transform into golden, crispy morsels, you can prepare the grains and whisk together the dressing for a seamless cooking experience.

Ingredients

• Vegetables: 1 lb (450 g) Brussels sprouts (trimmed and halved), 1 medium red onion (thinly sliced), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper.
• Grains: 1 cup (200 g) quinoa or brown rice (uncooked), 2 cups (480 ml) water or vegetable broth.
• Balsamic Dressing: 1/4 cup (60 ml) balsamic vinegar, 2 tbsp extra-virgin olive oil, 1 tbsp maple syrup or honey, 1 tsp Dijon mustard, 1/4 tsp salt, 1/4 tsp black pepper.
• Toppings (optional): 1/4 cup (30 g) toasted walnuts or pecans, 2 tbsp dried cranberries, 1 tbsp pumpkin seeds (pepitas).

Instructions

Step 1: Oven Preparation

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Season the Vegetables

In a large bowl, toss the trimmed Brussels sprouts and sliced red onion with olive oil, salt, and pepper. Spread them evenly across the prepared baking sheet.

Step 3: Roasting

Roast the vegetables for 25–30 minutes, stirring once halfway through, until the Brussels sprouts are golden and beautifully caramelized.

Step 4: Cook the Grains

While the vegetables roast, rinse the quinoa or rice thoroughly. In a medium saucepan, combine the grains and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until tender and liquid is absorbed. Fluff with a fork.

Step 5: Prepare the Dressing

In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup (or honey), Dijon mustard, salt, and pepper until well emulsified.

Step 6: Assemble the Bowls

Divide the cooked grains among four bowls. Top with the warm roasted Brussels sprouts and onions, then drizzle generously with the balsamic dressing.

Step 7: Final Garnish

Garnish each bowl with toasted nuts, dried cranberries, and pumpkin seeds if desired.

Zusatztipps für die Zubereitung

For variety in texture and flavor, you can swap the quinoa for other hearty options like farro, bulgur, or couscous.

Varianten und Anpassungen

To increase the protein content, consider adding chickpeas, grilled tofu, or a sprinkle of feta cheese. You can also incorporate roasted sweet potatoes or carrots to add even more color and depth to the bowl.

Serviervorschläge

This dish is best served warm to fully appreciate the contrast between the roasted vegetables and the cool dressing, but it is also quite delicious when served at room temperature as a salad-style meal.

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Enjoy this wholesome Roasted Brussels Sprouts Bowl as a complete, plant-forward meal that leaves you feeling satisfied and energized. Its versatile nature and bold flavors make it a reliable staple for any modern kitchen.

Recipe FAQs

→ Can I make this ahead?

Yes. Roast vegetables and cook quinoa up to 3 days ahead. Store separately and assemble when ready. Dress right before serving.

→ What other grains work well?

Farro, bulgur, couscous, or brown rice all pair beautifully. Adjust cooking time according to grain package directions.

→ How do I get the best caramelization?

Spread vegetables in a single layer without overcrowding the pan. High heat (425°F) and space between pieces ensures even browning.

→ Can I add protein?

Absolutely. Chickpeas, grilled tofu, feta, or roasted chickpeas make excellent additions. Add during the final assembly step.

→ Is this better warm or cold?

Delicious both ways. Warm emphasizes the caramelized flavors, while room temperature lets the balsamic shine. Perfect for meal prep.

→ Can I use different vegetables?

Roasted sweet potatoes, carrots, or cauliflower work wonderfully. Keep total vegetable weight similar for even cooking time.