Brussel Sprouts Lunch Recipes

These Roasted Brussels Sprout and Chickpea Meal Prep Bowls are full of vegetables and protein!  They’re perfect for a healthy and filling lunch that can be made ahead of time!

I made these Roasted Brussels Sprout and Chickpea Meal Prep Bowls when we were in the midst of moving and they were so nice to have on hand.  We’re now pretty much settled into our new house, aside form some unpacking, and I’m thinking I need to get to meal prepping again because it really is so convenient!

I know it can be controversial to bring cooked Brussels sprouts into the lunchroom (stinky!) but I say it’s totally worth it because these meal prep bowls are so good!

Delicious Brussels Sprout Recipes To Try

If you’re worried though, you could always sub them out for another less stinky veggie, like carrots, zucchini or sweet potato 🙂

I really love pretty much any roasted vegetable!  Roasting them just brings out such a great flavor without having to add much spice.  I also love roasting chickpeas because it makes them so crispy and delicious.  They do lose a little bit of their crispiness once refrigerated but they still have a great texture to them once warmed up again.

I’m wondering if you all are as excited about meal prep as I am?  I got into it shortly after I had my son and it’s been such a lifesaver!  You just make your recipe on Sunday and then you have lunch for the next 4 days.  I usually just make 4 portions because of food safety, I get a little worried if things go past 4 days.

The Best Garlic Butter Brussels Sprouts

When making meal prep bowls I like to add a grain, vegetable and protein.  I then add some fun extras like the dried cranberries and avocado and you have to have a delicious dressing to go on top!  My go-to dressing for roasted vegetables is always a lemon tahini dressing and that’s exactly what I’m using today.

These Roasted Brussels Sprout and Chickpea Meal Prep Bowls are perfect for a healthy weekday lunch packed with protein and veggies! Make them on Sunday and have four delicious and healthy lunches ready to go for the week!If you’d told me a few years ago that I’d find a vegetable side dish so addictive, I’d ruin my appetite with it before it ever hit the plate, I’d be skeptical. And, if you also mentioned that this side was Roasted Brussels Sprouts with Garlic and Parmesan (seriously, BRUSSELS SPROUTS?!), I’d have told

To call me when pigs fly and I had a winning lotto ticket. No one in their right mind could go to town on a pile of Brussels sprouts, roasted, baked, or Parmesan-ed or otherwise.

Minute Quinoa Recipe With Sausage And Brussels Sprouts

Roasted Brussels sprouts not only are a far cry from the boiled green little monsters that may have scared you away in the past—they are downright

Today’s recipe is a spin on the classic Oven Roasted Brussels Sprouts with salt and pepper that I make at least once a week (often more).

Make everything on the plate that much better, I’m not living in it. These two ingredients are divine with roasted Brussels sprouts.

Roasted Shrimp And Brussels Sprouts

That post covers lots of useful tips, and by the time you’ve made the recipe once or twice, you’ll have it memorized.

I don’t recommend using frozen Brussels sprouts for this dish, but you can use them in this Roasted Frozen Brussels Sprouts recipe.

Need this recipe to be vegan, dairy free, Whole30, or Paleo? Omit the Parmesan. You can also swap the Parm for nutritional yeast; sprinkle on the nutritional yeast once the Brussels sprouts are finished roasting.

Roasted Brussel Sprouts

This recipe as written yields tender, flavorful, eat-’em-off-the-pan addictive roasted Brussels sprouts. That said, you can certainly vary it up! Here are a few of my favorite spins:

Rroasted Brussels sprouts (and almost all roasted veggies!) can be stored for several days and reheat like a dream! Make a big batch tonight and enjoy having the healthy leftovers all week long.

Roasted brussels sprouts with garlic are the best, easiest way to cook brussels sprouts! Crisp on the outside and sweet and tender on the inside. DELICIOUS!

Caramelized Brussels Sprouts With Lemon Recipe

Serving: 1 serving Calories: 135 kcal Carbohydrates: 16 g Protein: 7 g Fat: 6 g Saturated Fat: 1 g Cholesterol: 2 mg Potassium: 674 mg Fiber: 7 g Sugar: 4 g Vitamin A: 1304 IU Vitamin C: 146 mg Calcium: 105 mg Iron: 2 mg

Generally, I recommend trimming off the end of your Brussels sprouts. It only takes a few minutes, has a nicer presentation, and the resulting roasted Brussels sprouts will be more tender.

To trim: Use a knife to trim off the bottom of the tough stem end of each Brussels sprout. Remove any yellow or damaged leaves, then cut each Brussels sprout in half.

Sautéed Brussels Sprouts

I don’t love freezing Brussels sprouts (or most roasted veggies) because they become somewhat soggy. That said, if you find yourself with a large amount leftover and don’t want to waste them, it’s still worthwhile. Place roasted Brussels sprouts with garlic in an airtight freezer-safe container. When ready to eat, let thaw overnight in the refrigerator, then reheat as directed above.

I’m suggesting 4 cloves of garlic here, but if you live in a house of garlic fiends, feel free to add more. We found ourselves fighting over the garlic pieces, so to maintain the peace, next time I’ll toss in a clove or two more.

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!You’re looking at roasted Brussels sprouts and crispy baked tofu over brown rice, drizzled with an irresistible honey-sesame glaze that brings it all together. This recipe features a few staple Asian ingredients, but it’s not one you’ll find on a takeout menu.

Brussels Sprout Salad With Apples, Walnuts & Parmesan

Have you made this recipe already, by chance? It’s one of my favorites from four years ago, but I was afraid the photos weren’t doing it justice. Over the weekend, it got some new beauty shots, and I’m sharing it again with some new notes!

This dish reminds me of one of the Annie’s frozen meals that I used to take into my office job when I was starting this blog, the broccoli teriyaki one. Maybe you know it. This is its homemade counterpart, which would coincidentally pack great for an office lunch.

While this recipe requires making several components, I love how the recipe comes together. You can bake the Brussels and the tofu in the oven at the same time, which might seem complicated at first glance, but it’s absolutely not! While those bake, the rice and glaze will be simmering on the stove. Then, it’s assembly time and dinner time.

Ina Garten's Roasted Balsamic Brussels Sprouts

In fact, I love this recipe so much that it inspired one of the recipes in my cookbook—the Roasted Broccoli, Bell Pepper, and Tofu Bowl with Peanut Sauce on page 175. I get hungry just looking at its photo. So good!

This recipe is quite versatile! I’d suggest making it as-is the first time, and then you can play around with these ideas.

Please let me know how the recipe turns out for you in the comments! I’m always so happy to hear from you.

Sausage And Brussels Sprouts Meal Prep Bowls

Tender, caramelized brussels sprouts with extra crispy tofu and brown rice, topped with an irresistible sweet-and-spicy glaze. This meal requires some prep work, but once you’re ready, you can cook the rice, sprouts and tofu in about 30 minutes, while making the glaze in the meantime.

Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Roasted Brussels Sprouts And Squash With Dried Cranberries And Dijon Vinaigrette

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.

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Balsamic Brussels Sprouts Recipe