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

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

5.0 from 1 vote
Course: SidesCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 

10

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.
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