Balsamic Glazed Brussel Sprouts with Quinoa Recipe
Crispy Brussels sprouts meet fluffy quinoa, drizzled with a rich balsamic glaze for a bold, flavor-packed dish.
Ingredients
For the Brussels Sprouts
- 1 lb Brussels sprouts halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Quinoa
- 1 cup quinoa rinsed
- 2 cups water
- ¼ tsp salt
For the Balsamic Glaze
- ¼ cup balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp garlic powder
Instructions
Roast the Brussels Sprouts
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper in a bowl.
- Spread on a baking sheet, cut side down.
- Roast for 20–25 minutes until crispy and golden brown.
Cook the Quinoa
- In a saucepan, bring water and salt to a boil.
- Stir in quinoa, cover, and reduce heat to low.
- Simmer for 15 minutes until water is absorbed.
- Remove from heat and fluff with a fork.
Make the Balsamic Glaze
- In a small bowl, whisk balsamic vinegar, maple syrup, Dijon mustard, and garlic powder.
- Pour into a pan and simmer for 5 minutes until slightly thickened.
Assemble the Dish
- Combine quinoa and roasted Brussels sprouts in a serving bowl.
- Drizzle with balsamic glaze.
- Toss gently to coat everything evenly.
Notes
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Vitamin C: 60%
- Iron: 15%
- Vitamin K: 80%
- Folate: 25%
- Magnesium: 12%
Pro Tips for Maximum Flavor
- Roast sprouts face-down for extra caramelization.
- Let quinoa rest after cooking to absorb any leftover moisture.
- Reduce balsamic glaze longer for a richer, syrupy texture.
- Add toasted nuts for extra crunch.
- Want heat? A pinch of red pepper flakes works wonders.