Prepare to revolutionize your meal routine with a dish that's not just a recipe, but a flavor explosion waiting to happen! This Refreshingly Colorful Brussels Sprouts Bowl isn't your ordinary side dish - it's a stunning combination of crispy roasted vegetables, protein-packed quinoa, and a burst of pomegranate that will make your taste buds dance with joy. Whether you're a health enthusiast, a flavor seeker, or someone looking to impress at the dinner table, this recipe promises to elevate your cooking game in just 30 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 cups Brussels sprouts, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1/2 cup pomegranate seeds
- 1/4 cup feta cheese, crumbled
- 2 tablespoons balsamic glaze
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle for even roasting.
- Thoroughly wash Brussels sprouts under cold running water, then pat dry completely with paper towels to ensure crisp roasting.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating uniform pieces for consistent cooking.
- In a large mixing bowl, toss halved Brussels sprouts with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread Brussels sprouts cut-side down on a rimmed baking sheet, ensuring they are in a single layer without overcrowding to promote proper caramelization.
- Roast in the preheated oven for 18-20 minutes, rotating the baking sheet halfway through to ensure even browning and crispy edges.
- While Brussels sprouts are roasting, warm the cooked quinoa if it's not already at room temperature.
- Once Brussels sprouts are golden brown and crispy, remove from oven and let cool for 2-3 minutes.
- In a serving bowl, layer the warm quinoa as the base, then arrange roasted Brussels sprouts on top.
- Sprinkle pomegranate seeds and crumbled feta cheese over the Brussels sprouts and quinoa.
- Drizzle balsamic glaze evenly across the bowl for a sweet and tangy finish.
- Serve immediately while ingredients are still warm, allowing the flavors to meld together.
Tips
- Pat Brussels sprouts completely dry before roasting to ensure maximum crispiness. Moisture is the enemy of that perfect golden-brown caramelization!
- Use a rimmed baking sheet and arrange sprouts cut-side down for the most even and crispy roasting. Don't overcrowd the pan - give them space to breathe.
- For extra flavor, consider adding a pinch of smoked paprika or garlic powder when seasoning your Brussels sprouts before roasting.
- If pomegranate seeds are out of season, you can substitute with dried cranberries or toasted nuts for a similar textural contrast.
- Warm your quinoa just before serving to ensure the entire dish is served at a pleasant temperature, allowing flavors to meld beautifully.
- The balsamic glaze is key - drizzle it sparingly but evenly to create a perfect sweet-tangy balance without overwhelming the other ingredients.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 10g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
