Name: Maple-Sriracha Roasted Brussels Sprouts With Cranberry Wild Rice (Video)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Ingredients: 1 small red onion, diced; 5 Tbsp. extra-virgin olive oil; 3 cloves garlic, minced; 2 bay leaves; 1 1/2 cups uncooked wild rice; 3 1/2 cups vegetable stock; 1/2 cup dried cranberries; 1/2 cup maple syrup; 3 Tbsp. Sriracha; 1 1/2 Tbsp. Bragg Liquid Aminos or low-sodium soy sauce; Juice of 1 lime; 1 lb. Brussels sprouts, trimmed and halved lengthwise; 1/4 cup chopped raw walnuts or pecans; Salt and freshly ground black pepper, to taste; 2 Tbsp. minced fresh rosemary; Chopped fresh flat-leaf parsley, for garnish

Maple-Sriracha Roasted Brussels Sprouts With Cranberry Wild Rice (Video)

5.0 from 1 vote

Course: SidesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 small red onion, diced
5 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
2 bay leaves
1 1/2 cups uncooked wild rice
3 1/2 cups vegetable stock
1/2 cup dried cranberries
1/2 cup maple syrup
3 Tbsp. Sriracha
1 1/2 Tbsp. Bragg Liquid Aminos or low-sodium soy sauce
Juice of 1 lime
1 lb. Brussels sprouts, trimmed and halved lengthwise
1/4 cup chopped raw walnuts or pecans
Salt and freshly ground black pepper, to taste
2 Tbsp. minced fresh rosemary
Chopped fresh flat-leaf parsley, for garnish

Directions

Add the onion, 2 tablespoonfuls of the olive oil, garlic, bay leaves, wild rice, vegetable stock, and cranberries to a rice cooker* and cook on the brown rice setting.
While the rice is cooking, preheat the oven to 375°F.
In a large bowl, combine the maple syrup, remaining olive oil, Sriracha, liquid aminos, and lime juice and whisk until well blended. Add the Brussels sprouts and toss until evenly coated.
Using a slotted spoon, transfer the Brussels sprouts to a nonstick baking sheet and spread in a single layer. Reserve the excess liquid. Bake for about 25 to 35 minutes, or until tender and browned.
When the rice cooker has 5 minutes left of cooking time, add the walnuts without stirring and allow the rice to finish cooking. Add the rosemary, then season with salt and pepper.
Serve the Brussels sprouts over the rice, garnished with a healthy drizzle of the reserved maple-Sriracha dressing and a sprinkling of parsley.

Notes

Don’t have a rice cooker? Check out
TheSrirachaCookbook.com for stovetop directions.
Adapted and reprinted with permission from: The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc.