Sweet and savory roasted Brussels sprouts served over creamy quinoa risotto make a quick and easy lunch or dinner served with a salad!

Maple Glazed Brussels Sprouts With Quinoa Risotto [Vegan]

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Cooking Time



For the Quinoa Risotto:

  • 1 tablespoon olive oil
  • 1/4 cup red onion, minced
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 cup raw quinoa
  • 1 cup cashew milk (1/4 cup cashews + 1 cup water)
  • 2 sprigs of rosemary for garnish

For the Maple Glazed Brussels Sprouts:

  • 2 cups Brussels sprouts
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoons maple syrup
  • 1 tablespoon organic tamari


  1. In a medium saucepan, heat the olive oil over low heat. Add the onion and garlic and sauce for 2-3 minutes over low heat. Add the water and bring to a simmer, then add the quinoa. Cover and cook for 15-20 minutes, or until all the water is absorbed. After the water is absorbed, add the cashew milk and stir. Continue to stir the quinoa over very low heat to prevent the risotto from burning. When the mixture has thickened (about 3-5 minutes), turn off the heat and set aside until ready to serve.
  2. For the Brussels sprouts, preheat the oven to 400°F. Wash the Brussels sprouts and cut them in half lengthwise. Transfer to a small mixing bowl and toss in the olive oil. Place on a baking sheet, cut side down and roast for 10 minutes. Remove from the oven, flip the Brussels sprouts, and roast on the other side for 5-10 more minutes depending on how well cooked you like them!
  3. Remove from the oven, transfer the cooked Brussels sprouts to a bowl, and dress with the maple syrup and tamari. Serve immediately on top of the risotto, garnished with a rosemary sprig.

Nutritional Information

Per Serving: Calories: 573 | Carbs: 86 g | Fat: 21 g | Protein: 17 g | Sodium: 124 mg | Sugar: 18 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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