Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

Maple-Sriracha Roasted Brussels Sproouts2 randy clemens

While I wish I could take all the credit for the unique blend of flavors here, the inspiration for the Brussels sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée. Recipe and photo reprinted by permission from The Veggie-Lover’s Sriracha Cookbook ©2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc.

Serves: 4 to 6

Cranberry Wild Rice

  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 1/2 cups wild rice
  • 3 1/2 cups vegetable stock
  • 1/2 cup unsweetened dried cranberries
  • 1/4 cup chopped raw walnuts or pecans
  • 2 tablespoons minced fresh rosemary
  • Salt and freshly ground black pepper

Brussels Sprouts

  • 1/2 cup Grade B maple syrup or raw agave nectar
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons Sriracha, or to taste (see Note)
  • 1 1/2 tablespoons Bragg Liquid Aminos or low-sodium soy sauce
  • Juice of 1 lime
  • 1 pound brussels sprouts, trimmed and halved lengthwise
  • Chopped fresh flat-leaf parsley, for garnish (optional)

To make the rice, heat the oil in a large Dutch oven or pot over medium-high heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and bay leaves and sauté just until the garlic is fragrant, about 30 seconds.

Add the rice and stir until evenly coated. Continue to cook, stirring occasionally, until the rice is slightly toasted and has a nutty aroma, about 3 minutes.

Pour in 1 cup of the stock to deglaze the pan, using a wooden spoon to scrape up all the stubborn, tasty brown bits. Add the remaining 21/2 cups of stock and the
cranberries. Bring to a boil, then immediately lower the heat, cover, and simmer until the rice is tender and some of the grains have popped, 50 to 60 minutes. Uncover and fluff with a fork. Simmer for 5 minutes, stirring occasionally. Remove from the heat and drain off any excess liquid.

While the rice is cooking, prepare the brussels sprouts. Preheat the oven to 375°F. In a large bowl, combine the maple syrup, oil, Sriracha, liquid aminos, and lime juice and whisk until well blended. Add the brussels sprouts and toss until evenly coated.

MAPLE-SRIRACHA ROASTED BRUSSELS SPROUTS randy clemensUsing a slotted spoon, transfer the brussels sprouts to a nonstick or parchment-lined rimmed baking sheet or a large cast-iron skillet and spread them in a single layer. Reserve any liquid left in the bowl. Bake the brussels sprouts for about 25 minutes, until tender and browned.

To finish the rice and serve, add the walnuts to the rice without stirring. Cover and let stand for 5 minutes. Add the rosemary and fluff with a fork to combine. Season with salt and pepper to taste. Serve the brussels sprouts over the rice, garnished with a healthy drizzle of the reserved maple-Sriracha dressing and a sprinkling of parsley.

A note from Nava: Using 3 tablespoons of Sriracha will make this a very spicy dish. Start with 1 tablespoon and build from there, or pass around a bottle of Sriracha for embellishing individual portions.

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315 comments on “Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

  1. Karen

    Is there ever a good answer to why one loves Sriracha? My best guess is that my mother was a cook who didn’t use seasoning, salt or any spice so I grew up with food that had no flavor. So when I started working in restaurants and was introduced to Sriracha it was like a flavor explosion that changed my world.

  2. Lydia

    I like hot and spicy foods for the taste! It would be really fun to win this book and try out the recipes not to mention add it to my vegan cookbook collection. =)

  3. Betty

    I like hot foods because they make your mouth feel alive..I would love this gift for myself..because I am brand new to the veg..lifestyle after 32 yrs of meat consumption I finally made a healthy change

  4. Corryne

    I don’t just love a good spice in nearly all foods that I make/eat .. I am OBSESSED with spice! Being a vegan, I am destined to try new creations almost all of the time – how fun is that? Spicy foods are definitely top on my list of creating – especially using Sriracha! I remember the firs time I ever had Sriracha was on ‘mac and cheese’ and it stole my heart that very first bite. I use it on everything from asian dishes, to pasta, to breakfasts, and more! Not only do I love it, my boyfriend does too. This, of course, makes it much easier to cook together or for each other.

    I’d love to win this giveaway because I am ALWAYS looking for new recipes, as I am in school for nutrition.. it is my passion to cook.

    p.s it’s also my birthday feb. 12 & my boyfriend and I just moved into our new home tonight – what perfect timing ;)

  5. Joy Freeman

    My husband and I have recently switched became vegetarians due to health reason. He has been saying how much he misses so many of the spicy Mexican dishes he used to cook and eat. Not to mention he loves Sriracha! This would be an awesome gift for him.

  6. Dee

    Recently, heard of it on the Dr.Oz Show!! Would love tto try it!! Hoping too kick in my metabolism too lose weight after having “twins” four months, ago!!! :-)

  7. Denise Trejo

    My husband is mexican and we enjoy spicy food. We like to eat healthy so would really enjoy trying out these recipes

  8. Kristen Gallagher

    Sriracha is my condiment of choice. I use it to make homemade hummus, put it on sandwiches, and spice up my stir frys. I’ve been be a vegetarian for 8 years and slowly transitioning into being vegan. I think this cookbook will help with my journey and provide some really tasty inspiration to stay focused on an animal free lifestyle.

  9. Julie Hale

    My husband puts Sriracha on everything!! He would be thrilled to get this cookbook and of course, a bottle of his favorite Sriracha!!!

  10. Richard Holden

    Love this stuff, and as a guy who just switched his diet to 80% plant based this stuff will add some needed kick

  11. Celeste

    Why hot you ask? Because everything is better when it’s hot. Why sriracha you ask? Because it is a superb choice among all things hot. If something doesn’t taste quite right you’re probably missing sriracha. Squirt a little magic on your dish and be amazed as you just raised the bar of deliciousness. Having an entire cookbook dedicated to the holy grail of spicy sauces would be heaven.

  12. Gineen Salvini

    I love spicy, hot foods as they are medicinal in that they are cleansing and increase metabolism. Being vegan, I appreciate heat!
    Thank you for the wonderful recipe, by the way!
    :-)

  13. Barbara Miller

    My daughter, Elizabeth, volunteered in the Peace Corps and was stationed on the island of St. Vincent. While there, she learned to fend for herself without her Mama’s help. She came home last year without a dime but rich in experience. She learned that food tastes best when flavored with hot sauce. Even the blandest fruit bread awakens the taste buds with Sriracha.

  14. Eve McGivern

    I’ll tell you, right now I’d gift it to myself and slather it on EVERYTHING because oh boy, am I ever CONGESTED! Anything to get rid of this cold! Because my cooking skills are limited, this cookbook would broaden the things I can slather sriracha on!

    But since colds don’t last forever (let’s hope), I would gift it to a local couple I know who live (yes, LIVE) the spicy stuff as much as I do, in hopes they would trade some of their homemade zingy veg kimchi and ghost pepper pickles!

  15. Tom McGaughan

    I absolutely love hot sauce on my veggies…and while I am not that crazy about brussel sprouts…I think I would give them a shot with this recipe…which looks delish…!!

  16. Anne

    We LOVE Sriracha sauce on pretty much everything. We tried a copy kat at the store and it didn’t even come close to the flavor of the original. We love Sriracha on our sushi, rice, guacamole, burgers, tacos, soup, dumplings and in a lot of sauces!

  17. Kyle

    Sriracha makes everything better! It has made my transition into Vegetarianism that much easier. One of the best decisions I’ve made! I would gift this to my wife. Although tomorrow IS my birthday! :)

  18. Seraphina

    Sriracha is the one condiment that I use regularly. I don’t have to worry about cooking to other peoples tastes on a daily basis but I have to consider it when cooking for friends and family. I’m the only person in my family, according to my mom, that likes stuff “burn your butt hot” seriously the hotter the better, and Sriracha tastes good when added after the cooking process. I can have my friends and family over for dinner and still get my spice-a-licious addiction fed and my dinnermates can still enjoy their meals!

  19. Angie

    This recipe sounds amazing and I am hoping to get the cookbook! I like a little Sriracha, my husband likes a lot… so a little goes in the dish and the bottle goes on the dinner table.

  20. Johanna Norry

    I love eating spicy food because it wakes up all the cells in my body! Looks like a fantastic cookbook and if I don’t win it I’ll definitely be buying it as a gift for my spicy-food loving husband!

  21. Lori

    I went vegan 3 months ago. For me the hardest part was the taste because I was a butter and salt hound. Using the Sriracha sauce instead to spice up my food has been a blessing. I use it has an alternative to salt and it’s great in soups to give it a kick. Funny thing before I went Vegan I never really spicy food, now I love it!

  22. andrea polla

    I am an ex-pat living in Sweden and i´d give anything if it was sold here ( if it is tell me where). It´s a delicacy to me:)

  23. Chelsea

    First off, this recipe looks incredible. Taking nutritious and turning it into delicious! I love it.
    Sriracha is something that we practically drink in my household. I typically make a basic Chinese cousine or something of the sort, but I can’t image having an entire recipe book on all the wonders sriracha! Oh the amazing things I could make!

  24. Carol

    My husband I have been eating vegan for 3 weeks now, due to a health scare. Anything that can add a new or different flavor to our good would be like a breath of fresh air!

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