Maple-Sriracha Roasted Brussels Sprouts With Cranberry Wild Rice (Video)
PrintIngredients
- 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
Instructions
- 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.
Makes 6 to 8 servings
*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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