Save to Pinterest A creamy, comforting bowl featuring crispy roasted Brussels sprouts tossed in a luscious Alfredo sauce, served over fluffy quinoa and topped with toasted almonds.
I first made this Brussels sprouts bowl when searching for a way to incorporate more vegetables into a satisfying meal. The creamy Alfredo sauce brings everything together and it's become a favorite dinner in our house.
Ingredients
- Brussels sprouts: 1 ½ lbs (700 g), trimmed and halved
- Olive oil: 1 tbsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Quinoa: 1 cup (180 g), rinsed
- Water or vegetable broth: 2 cups (480 ml)
- Unsalted butter: 2 tbsp
- Garlic: 3 cloves, minced
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese: 1 cup (100 g), grated
- Ground nutmeg: ¼ tsp
- Salt and pepper: To taste
- Sliced almonds: ¼ cup (25 g), toasted
- Fresh parsley: 2 tbsp, chopped
- Parmesan cheese (optional): ¼ cup (30 g), grated, for garnish
Instructions
- Roast Brussels Sprouts:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss Brussels sprouts with olive oil, salt, and black pepper. Spread on the sheet and roast for 22–25 minutes, flipping halfway, until golden and crisp.
- Cook Quinoa:
- While sprouts roast, combine quinoa and water (or broth) in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
- Prepare Alfredo Sauce:
- Melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant.
- Finish Sauce:
- Stir in heavy cream and bring to a gentle simmer. Reduce heat to low, whisk in Parmesan cheese and nutmeg until smooth. Season with salt and pepper.
- Combine:
- Add roasted Brussels sprouts to Alfredo sauce and toss to coat.
- Assemble Bowls:
- Divide quinoa among bowls. Top with Alfredo Brussels sprouts. Sprinkle with toasted almonds, parsley, and extra Parmesan if desired.
- Serve:
- Serve immediately while warm.
Save to Pinterest My kids especially love sprinkling the almonds on top and everyone fights over the crispiest sprouts. It's one of those bowls that feels special and still so easy to prepare together.
Required Tools
Baking sheet, saucepan for quinoa, small saucepan for Alfredo sauce, mixing bowls, knife and cutting board
Allergen Information
Contains milk products and tree nuts. For gluten-free, ensure all ingredient labels are certified gluten-free as needed.
Nutritional Information
Per serving: 410 calories, 25 g total fat, 32 g carbohydrates, 15 g protein
Save to Pinterest This bowl makes a wonderful centerpiece for a cozy dinner and can be doubled for meal prep or entertaining. Enjoy the textures and creamy sauce with every bite!
Common Recipe Questions
- → How do I keep Brussels sprouts crispy?
Roast them at high heat (425°F/220°C) in a single layer, flipping halfway. Avoid overcrowding the baking sheet.
- → Can I make this bowl vegan?
Yes, use plant-based butter, cream, and Parmesan for a dairy-free Alfredo, keeping everything vegan-friendly.
- → Should I rinse quinoa before cooking?
Absolutely. Rinsing removes bitterness and ensures fluffier, more pleasant grains.
- → What's the best garnish for this bowl?
Toasted almonds, fresh parsley, and optional extra Parmesan add crunch and color, enhancing flavors.
- → Can I prepare components ahead of time?
Yes! Roast Brussels sprouts and cook quinoa in advance. Reheat and assemble just before serving for best taste.
- → Are there gluten concerns with Alfredo sauce?
Some Alfredo sauces may contain gluten. Choose certified gluten-free options if needed and check ingredient labels.