Warm Brussels Sprout & Carrot Grain Bowls
with Cranberry Vinaigrette & Pecans
- Tree Nuts
- Wheat
This hearty grain bowl is topped with tender sautéed Brussels sprouts and carrots for a warm, filling meal that’s perfect for anytime. A quick tangy homemade cranberry-Dijon vinaigrette livens up this nourishing vegan bowl that you’ll finish with a shower of pecans for a nutty crunch.
Ingredients
1 unit
Onion
8 ounce
Brussels Sprouts
½ ounce
Pecans
(Contains: Tree Nuts)
1 unit
Microwavable Grain Blend
(Contains: Wheat)
4 ounce
Shredded Carrots
2 unit
Cranberry Jam
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and thinly slice onion. Trim and halve Brussels sprouts lengthwise; lay flat and thinly slice crosswise into shreds.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, Brussels sprouts, and carrots; season with salt and pepper. (TIP: Depending on the size of your pan, you may need to cook in batches.) Cook, stirring occasionally, until veggies are browned and softened, 6-8 minutes. • Remove from heat; cover to keep warm.
• While veggies cook, in a small bowl, whisk together jam, mustard, 3 TBSP olive oil, and 1 TBSP water until smooth (6 TBSP olive oil and 2 TBSP water for 4 servings). • Massage grain blend in package to break up grains; partially open package. Microwave until warmed through, 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch.
• Divide grain blend between shallow bowls. Top with veggies, as much cranberry vinaigrette as you like, and pecans. Serve with any remaining cranberry vinaigrette on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland, while others enjoyed the mix of textures. Adding vinegar or lemon to the dressing boosted flavor 🍋.
- Ease of prep: Quick and easy to make, though some felt chopping Brussels sprouts was time-consuming.
- Suggestions: Consider toasting pecans, adding dried cranberries, or including a protein like chicken or salmon for a heartier meal.
- Portions: Many felt it worked better as a side dish than a main course; adding protein helped make it more filling.
- Texture: Some wanted more crunch; try adding fresh elements like arugula or tomatoes for variety.
Reviews from our home cooks
This was pretty good. We felt like something was missing to give it a full 4 stars. We tried a bit of acid with lemon juice - that helped, but it still lacked something. We tried a handful of cranberries - that also helped, but wasn't the solution. At the end of the meal I ran out of ideas, so perhaps this meal just wasn't for us. I still appreciate the chefs making it easy to get in whole grains and veggies in an easy meal. Thank you!
This is labeled as a vinaigrette but there was no vinegar in the recipe or ingredients. I added some red wine vinegar instead of water which helped. The dressing definitely needed some acid like vinegar or a citrus juice.
Amazing flavor and textures. Easy to make and healthy but needs more vinaigrette and nuts
Added corn and a chopped jalapeño. Went great with the cranberry vinaigrette! Also maybe have it all mixed together like a salad in the end rather than layered.
We added arugula and fresh tomatoes it gave it more of a salad bowl vibe but still very tasty
Very good and the re-warmed leftovers, the next day, were even better.
We loved it! Very good blend of flavors and textures!
Very good. I added a little more vinegar and extra salt and pepper.
This was good, there was some left over so I added chicken for lunch the next day and it was even better!
Great vegetable mix, large portions. Added chicken and taking for lunches this week.
