# What You'll Need:
→ Vegetables
01 - 1 pound 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. Spread in single layer on prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until Brussels sprouts develop deep golden color and caramelize at edges.
04 - Rinse quinoa or rice thoroughly under cold water. In medium saucepan, combine grains with water or broth. Bring to boil, reduce heat to low, cover, and simmer for 15 to 20 minutes until tender and liquid is fully absorbed. Fluff with fork.
05 - In small bowl, whisk together balsamic vinegar, extra-virgin olive oil, maple syrup or honey, Dijon mustard, salt, and pepper until fully emulsified.
06 - Divide cooked grains evenly among four serving 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.
