# What You’ll Need:
→ Vegetables
01 - 1 lb 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, optional
15 - 2 tablespoons dried cranberries, optional
16 - 1 tablespoon pumpkin seeds, optional
# How-To:
01 - Preheat oven to 425°F. 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 vegetables in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring once halfway through cooking, until Brussels sprouts are golden brown and edges are caramelized.
04 - Rinse quinoa or rice thoroughly under cold water. In a medium saucepan, combine grains with water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 20 minutes until liquid is absorbed and grains are tender. 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 emulsified.
06 - Divide cooked grains evenly among four bowls. Top each with roasted Brussels sprouts and onion mixture. Drizzle with balsamic dressing.
07 - Top bowls with toasted nuts, dried cranberries, and pumpkin seeds if desired. Serve immediately while warm, or at room temperature.
