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.

Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice
Recipe type: Autumn vegetable dish
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
Serving Brussels sprouts atop a savory wild rice dish creates a stunning entrée. And this one is made incendiary with plenty of Sriracha sauce.
Cranberry Wild Rice
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1½ cups wild rice
  • 3½ cups vegetable stock
  • ½ cup unsweetened dried cranberries
  • ¼ cup chopped raw walnuts or pecans
  • 2 tablespoons minced fresh rosemary
  • Salt and freshly ground black pepper
Brussels Sprouts
  • ½ cup Grade B maple syrup or raw agave nectar
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons Sriracha, or to taste (see Note)
  • 1½ 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)
  1. 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.
  2. 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.
  3. 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.
  4. Uncover and fluff with a fork. Simmer for 5 minutes, stirring occasionally. Remove from the heat and drain off any excess liquid.
  5. 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.
  6. Using 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.
  7. To finish the rice and serve, add the walnuts to the rice without stirring. Cover and let stand for 5 minutes.
  8. 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. Toni Cary

    I am new to the Vegan world and have loved looking at your recipes. I definitely can’t wait to try this one! Of course a cookbook would be fabulous too 🙂

    Thanks for the recipes and ideas!

  2. Elizabeth

    I was given the original Sriracha cookbook, which is fantastic, but I recently switched to veganism so the veggie-lover’s cookbook would be even more wonderful for me!

  3. Julie Frazier

    Love the spice! My whole fam loves spicy, even my 2 little girls. My hubby has recently taken on vegetarianism & even a little vegan life! I’d love to win this & surprise him with it!!

  4. isabell Dahlberg

    I would love to win this for my partner who is is great chef and always is keen to add som hotness to everything 🙂

  5. Molly

    My family loves spicy food and my husband puts this on everything. I would love to learn more recipes that include it.

  6. Martha Mays

    I just love the taste of this hot stuff like no other. none to compare. Can’t wait to try this recipe thanks

  7. Jo-Anne

    Love siracha! Would love additional ways to use it! Fresh, creative ideas. Combined with maple sounds divine!

  8. Paul

    I love the hot stuff because it revs up my metabolism and it’s just the kick I need with any and everything.

  9. Terri quirk

    3 out of 4 in our family are vegan. The last one, my son, is trying really hard after the 3 of us have been do successful. He loves hot stuff. Spicy everything. I think this would really help him.
    Thsnk you!

  10. Shelley

    I was never a fan of hot food growing up. My husband was however. Over our life together, I have done all the cooking. As he enjoys hot food, I try to indulge his love for heat. I have worked up my tolerance, and I must say that I truly enjoy spicy food. I find myself adding hot sauce or chili peppers to soups, stirfries, and many other dishes. We have tried many varieties, and we truly think they are the spice of life!! As an added bonus, they are great added into chocolate and speed up your metabolism. Win-win!!!

  11. Jacqueline Davis

    I love Sriracha, I use it on all my lunches and dinners! I love it on my hummus wraps! It’s the only hot sauce I use! 🙂

  12. Aishah M

    In our house, sriracha is a must have for nearly every meal. Due to a medical condition, my husband has had to change his diet. This cookbook sure would help me out! New ideas with our favorite ingredient – couldn’t ask for more.

  13. Rhiannon Rees

    I wanna win that cookbook! Also I just gotta say love your little painted kale graphic it’s so so perfect!!!

  14. Carol

    I’ve never tried sriracha, but like spicy foods. I am a vegetarian trying to be more vegan. I love veggies and don’t want a bunch of fake meat.

  15. faith kramer

    I can’t begin to count the ways I love sriracha – my latest use is a twist on the Spanish tapas – potato bravas. Instead of a spicy tomato sauce I mix sriracha, tomato paste and sour cream as the dipping sauce. Creamy, spicy and a bit fruity. Yum

  16. Ellen

    Rooster sauce in every pot is my motto! I’d love to try new recipes with this best ingredient in the world.

  17. Amy McPhail

    I love hot stuff because it makes you all warm and cozy on the inside. I would give the sauce & book to myself for my birthday 🙂

  18. Amber

    I’m new to healthier cooking. Most of what I cook is vegan and I’m still learning all the different spices that pair together best. Sriracha adds a kick to my meals so a cook book that can show me how to use it even more. I’d love it!!!

  19. Janna

    Sriracha is my (and my boyfriend’s) FAVORITE hot sauce. Plus I love anything spicy and looove to cook vegan meals, spicier the better, so a bottle of Sirhacha and a cookbook would be wonderful *wink, wink* 😛

  20. Allyson

    I would really be so greatful to win the cookbook & sauce. I have an immense amount of weight to lose & heard this sauce is very good for that. Thanks, Allyson

  21. Jamie

    My hubby would love the cookbook because he loves hot sauces! I would love it because it would mean he is making dinner! 🙂

  22. Toni Reynolds

    My sister sent me this and I said “omg I think I just died and went to Sriracha heaven” – that was BEFORE I saw that you could win the book!! I’m a vegan with an addiction to Sriracha, won’t have a savory veggie meal with out it!

  23. Lynn

    Sounds absolutely incredible! I’m always looking for new ways to do Brussels and my husband and I love hot stuff. Perfect way to “heat” him up for Valentine’s day…!!!

  24. Bonnie K.

    I really can’t explain why I love hot foods, but I can say I love it. Sriracha is one of my favorite spicy sauce–can’t get enough of this stuff. Having a cookbook using this ingredient would be awesome.

  25. Vegan Chic

    OMG!! I love hot stuff, especially flavors veggies just right and isn’t too unbearable!! I think it gets my mojo going!! I would share it with my Vegan Sister Peggy and good friend Anna who just returned to veganism.

  26. Rini

    I love hot stuff because it makes me feel like I can conquer the world! Feel pretty invincible after chowing down on some spicy grub!

  27. Maggie

    Ever since I discovered Sriracha a container of sriracha aioli has become a staple in our fridge.Sriracha basted, oven baked oyster crackers are a topping for any chilli I make and I am starting to experiment with adding it to desserts. Being vegan does not mean tasteless foods and with the help of sriracha my food is anything but tasteless,

  28. Karen Blais Wechner

    Love anything hot and spicy, especially Sriracha. The cookbook would be a wonderful addition to my collection.

  29. Melissa Hoffman

    I made those Brussels sprouts today, without the wild rice. Delicious. Would love to win this book and sirrachi.

  30. Jen Cox

    I’ve loved hot sauce since I was 5.. Would love to win a whole book that is dedicated to veggies and sriracha!

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