Spicy Garlic Brussels Sprout Bowl (Printable)
Caramelized Brussels sprouts tossed in spicy garlic sauce with roasted vegetables and sesame seeds.
# What You’ll Need:
→ Vegetables
01 - 1.1 lb Brussels sprouts, trimmed and halved
02 - 1 large carrot, peeled and sliced
03 - 1 red bell pepper, sliced
04 - 1 small red onion, cut into wedges
05 - 7 oz broccoli florets
→ Spicy Garlic Sauce
06 - 3 tbsp olive oil
07 - 4 garlic cloves, minced
08 - 2 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp sriracha or chili garlic sauce
10 - 1 tbsp maple syrup or agave syrup
11 - 1 tsp toasted sesame oil
12 - 1 tsp rice vinegar
13 - 1/2 tsp freshly ground black pepper
14 - Salt, to taste
→ For Serving
15 - 7 oz cooked brown rice or quinoa
16 - 2 tbsp toasted sesame seeds
17 - 2 spring onions, thinly sliced
18 - Fresh cilantro or parsley (optional)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a small bowl, whisk together olive oil, minced garlic, soy sauce, sriracha, maple syrup, sesame oil, rice vinegar, black pepper, and a pinch of salt until well combined.
03 - Place Brussels sprouts, carrot, bell pepper, red onion, and broccoli in a large mixing bowl. Pour half of the spicy garlic sauce over the vegetables and toss to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until vegetables are golden and tender.
05 - While the vegetables roast, prepare brown rice or quinoa according to package instructions, if not already cooked.
06 - Remove the roasted vegetables from the oven, transfer to a large bowl, and toss with the remaining spicy garlic sauce.
07 - Divide the rice or quinoa among four bowls. Top generously with the roasted vegetables.
08 - Sprinkle with toasted sesame seeds, sliced spring onions, and fresh herbs if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce does double duty, half roasts into the veggies and half gets drizzled at the end for a punch of fresh flavor.
- Everything cooks on one sheet pan so cleanup is almost nothing.
02 -
- Crowding the pan is the fastest way to steamed soggy vegetables instead of roasted ones, use two sheets if needed.
- Tossing the veggies halfway through roasting is what gives you even browning on multiple sides.
03 -
- Let the sauce sit for ten minutes after whisking so the raw garlic mellows slightly and the flavors marry together.
- A squeeze of fresh lime juice over the finished bowl right before eating brightens every single flavor on the plate.