Save to Pins My kitchen smelled like caramelized Brussels sprouts the afternoon a friend dropped by unexpectedly, and I realized I'd been holding onto this recipe for months without actually making it. There's something about the way those little green heads turn golden and crispy at the edges that made me wonder why I'd been hesitating. By the time she arrived, the bowl was assembled and she took one bite and asked for the recipe before even sitting down. That's when I knew this one was a keeper.
I made this for my family on a quiet Thursday evening when everyone was tired and honestly tired of the same rotation of dinners. My sister took seconds and my mom asked if the Brussels sprouts were actually good or if I'd hidden them in something else. It became proof that simple, intentional cooking beats complicated recipes every time.
Ingredients
- Brussels sprouts: Look for smaller ones about the size of a golf ball; they roast more evenly and get crispier than the giants.
- Red onion: The thin slices caramelize alongside the sprouts and add a subtle sweetness that balances the earthiness.
- Olive oil: Use about two tablespoons to coat the vegetables; this is what creates that golden, crispy exterior everyone loves.
- Quinoa or brown rice: Quinoa has a nuttier texture, but brown rice works beautifully too and feels more substantial if you prefer.
- Balsamic vinegar: The heart of the dressing; splurge on a decent bottle because you taste the difference immediately.
- Extra-virgin olive oil: For the dressing only; its fruitier notes matter here.
- Maple syrup or honey: Just enough to round out the vinegar's sharpness without making it sweet.
- Dijon mustard: A single teaspoon emulsifies the dressing and adds complexity you won't quite be able to pinpoint but will love.
- Toasted nuts and dried cranberries: Optional but highly recommended; they add texture and a little luxury to each spoonful.
Instructions
- Heat your oven and prep:
- Set the oven to 425°F and line a baking sheet with parchment paper so cleanup is effortless. This temperature is hot enough to caramelize without burning.
- Dress the vegetables:
- Toss the halved Brussels sprouts and sliced red onion with olive oil, salt, and pepper in a large bowl until everything's evenly coated. Spread them in a single layer on your prepared sheet.
- Roast until golden:
- Slide them into the oven for 25 to 30 minutes, stirring halfway through. You're looking for deep golden color and crispy edges that make you want to eat them straight from the pan.
- Cook your grains:
- While vegetables roast, rinse quinoa or rice under cold water, then combine with water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer until tender and liquid absorbs, about 15 to 20 minutes, then fluff with a fork.
- Whisk the dressing:
- In a small bowl, combine balsamic vinegar, extra-virgin olive oil, maple syrup, Dijon mustard, salt, and pepper. Whisk until it looks glossy and slightly thickened.
- Assemble your bowls:
- Divide cooked grains among four bowls, top with roasted Brussels sprouts and onions, then drizzle generously with dressing. Finish with nuts, cranberries, and seeds if you have them.
Save to Pins There's a moment between opening the oven door and pulling out that baking sheet when the aroma fills your entire kitchen, and you realize you're about to make something genuinely nourishing that also makes you happy. This recipe sits right at that intersection.
Why This Bowl Works Year-Round
Summer or winter, this combination feels right. In cooler months, the warm grains and roasted vegetables feel grounding and satisfying. During warmer seasons, you can make it ahead and serve it at room temperature without losing any appeal. The balsamic dressing bridges every season.
Making It Your Own
I've tried this with farro instead of quinoa and honestly preferred the chewier texture. Roasted sweet potato slices tucked alongside the Brussels sprouts add a natural sweetness that echoes the dressing. Crumbled feta or chickpeas make it feel more substantial if you're serving it as a main course for heartier appetites. The beauty of a bowl is that you can adapt it based on what's in your kitchen and what you're craving that day.
Storage and Timing Tips
You can roast the vegetables and cook the grains up to two days ahead, then store them separately in the refrigerator. The dressing also keeps for about a week in a jar. On a busy night, simply reheat the vegetables gently, toss with the grains, and dress just before serving so nothing gets soggy. Assemble fresh, and you'll have a restaurant-quality dinner ready in minutes.
- Make the dressing on Sunday and use it all week on salads, roasted vegetables, or even as a marinade.
- Roast extra Brussels sprouts with the intention of eating them as snacks; they disappear fast.
- Keep the components separate until serving so everything stays at its best texture and temperature.
Save to Pins This bowl proves that wholesome eating doesn't require complicated techniques or hard-to-find ingredients. It's the kind of recipe you'll make again and again, each time with a small tweak that makes it feel fresh.
Questions & Answers
- → How do I get the Brussels sprouts properly caramelized?
Roast at 425°F (220°C) on a large baking sheet without overcrowding. This allows the moisture to evaporate and the natural sugars to caramelize. Stir halfway through for even browning.
- → Can I make this bowl ahead of time?
Yes! Cook the grains and roast the vegetables up to 3 days in advance. Store separately in the refrigerator. The dressing can be made ahead and kept in a jar. Assemble just before serving.
- → What grains work best in this bowl?
Quinoa and brown rice are excellent choices. For variety, try farro for its chewy texture, bulgur for quicker cooking, or couscous for a lighter option. Adjust cooking liquid and time accordingly.
- → How can I add more protein?
Add chickpeas during the last 15 minutes of roasting, top with grilled tofu cubes, or crumble feta cheese over the finished bowl. Shredded chicken or roasted chickpeas also work wonderfully.
- → Is this dish served warm or cold?
Best served warm, but delicious at room temperature too. The flavors meld beautifully as it sits. If meal prepping, simply reheat the vegetables and grains gently before adding dressing.
- → Can I add other roasted vegetables?
Absolutely! Sweet potatoes, carrots, butternut squash, or beets roast beautifully alongside the Brussels sprouts. Just ensure all vegetables are cut to similar sizes for even cooking.