Save A vibrant, nourishing bowl featuring caramelized Brussels sprouts served over hearty grains and drizzled with a tangy balsamic dressing. Perfect for a wholesome lunch or dinner, this dish balances earthy flavors with a sweet and acidic glaze.
Save The beauty of this Roasted Brussels Sprouts Bowl lies in the roasting process, which transforms the sprouts into tender, golden gems. Paired with the sharp bite of red onion and a rich, multi-layered balsamic dressing, it's a Modern American favorite that satisfies every craving.
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
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- In a large bowl, toss Brussels sprouts and red onion with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Step 3
- Roast for 25–30 minutes, stirring once halfway, until Brussels sprouts are golden and caramelized.
- Step 4
- While the vegetables roast, rinse the quinoa (or rice) thoroughly. In a medium saucepan, combine grains and water (or broth). Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes, or until tender and liquid is absorbed. Fluff with a fork.
- Step 5
- In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup (or honey), Dijon mustard, salt, and pepper until well combined.
- Step 6
- To serve, divide cooked grains among four bowls. Top with roasted Brussels sprouts and onions. Drizzle with balsamic dressing.
- Step 7
- Garnish with toasted nuts, dried cranberries, and pumpkin seeds if desired.
Zusatztipps für die Zubereitung
To ensure the best texture, always rinse your quinoa thoroughly under cold water before cooking to remove its natural bitter coating. When roasting the vegetables, avoid overcrowding the pan; use a second baking sheet if necessary to ensure the Brussels sprouts caramelize rather than steam.
Varianten und Anpassungen
Feel free to swap quinoa for farro, bulgur, or couscous for a different grain profile. For extra protein, you can add chickpeas, grilled tofu, or a sprinkle of feta cheese. Adding roasted sweet potatoes or carrots can also provide more color and nutritional variety.
Serviervorschläge
This bowl is best served warm immediately after assembly, but it is also delicious at room temperature. It works perfectly as a stand-alone vegetarian main dish or as a hearty side for a larger gathering.
Save Whether you follow the recipe exactly or add your own twist with extra proteins or seasonal vegetables, this Roasted Brussels Sprouts Bowl is a reliable, flavorful addition to your meal rotation. Enjoy the combination of warm grains, savory roasted greens, and sweet-tart accents.
Recipe Guide
- → Can I make this bowl ahead of time?
Absolutely. The roasted vegetables and cooked grains keep well in the refrigerator for up to 4 days. Store components separately and assemble when ready to serve. The Brussels sprouts actually develop deeper flavor after sitting overnight.
- → What other grains work well in this bowl?
Farro adds a chewy texture and nutty flavor, bulgur cooks quickly and lightens the dish, while couscous offers delicate fluffiness. Wild rice blends create beautiful color variation and earthy notes that pair beautifully with caramelized vegetables.
- → How do I get the best caramelization on Brussels sprouts?
Start with a hot oven at 425°F and cut sprouts in half to create flat surfaces for browning. Don't overcrowd the baking sheet—steam prevents proper caramelization. Roast undisturbed for the first 15 minutes, then stir once halfway through cooking.
- → Can I add protein to make it more filling?
Chickpeas roasted alongside the sprouts add creamy texture and plant protein. Grilled tofu cubes absorb the balsamic dressing beautifully. Feta cheese sprinkled on top creates a salty contrast, while shredded chicken works for non-vegetarian versions.
- → What vegetables can I add for more variety?
Roasted sweet potato cubes bring natural sweetness and vibrant orange color. Carrots develop lovely caramelization and earthy sweetness. Even roasted butternut squash or parsnips work wonderfully, adding different textures and flavors to the bowl.
- → Is this bowl gluten-free?
Yes, when made with quinoa or rice as the grain base. Always verify that your balsamic vinegar and mustard are certified gluten-free, as some brands may contain additives or thickeners with gluten.