While I wish I could take all the credit for the unique blend of flavors here, the inspiration for these Maple-Sriracha 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 Brussels Sprouts with Cranberry Wild Rice
Cranberry Wild Rice
- 2 tbsp extra-virgin olive oil
- 1 small red onion diced
- 3 cloves garlic minced
- 2 bay leaves
- 1 ½ cups wild rice
- 3 ½ cups vegetable stock
- ½ cup unsweetened dried cranberries
- ¼ cup raw walnuts or pecans chopped
- 2 tbsp fresh rosemary minced
- salt and freshly ground black pepper
- ½ cup Grade B maple syrup or raw agave nectar
- 3 tbsp extra-virgin olive oil
- 3 tbsp Sriracha or to taste (see Note)
- 1 ½ tbsp Bragg Liquid Aminos or low-sodium soy sauce
- 1 lime juiced
- 1 pound Brussels sprouts trimmed and halved lengthwise
- fresh flat-leaf parsley chopped, 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, 5–7 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, 50–60 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 brussel 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.
- 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.
- 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.