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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
Author: 
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.
Ingredients
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)
Instructions
  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

  • Reply
    Ludy Aguada
    February 11, 2014 at 11:52 pm

    I teach high school. There are, on my desk, papers and books and pens and pencils and erasers and pamphlets and popsicle sticks and a stapler–and a large bottle of Sriracha. One day a particularly shy student came up to me after class and asked, “I just want to know: why do you have a bottle of Sriracha on your desk?” I was caught off guard and said the first thing that came to mind: “Because everything tastes better with Sriracha.” And that is the truth.

    We have gone through three bottles thus far this school year.

  • Reply
    Michelle Mueller
    February 12, 2014 at 12:20 am

    My husband loves Siracha!!! He’s an active duty Marine. When he gets home from deployment, the first thing he wants is my vegan cooking and a bottle of Siracha!

  • Reply
    Lisa Marie Berry
    February 12, 2014 at 12:31 am

    I’m not sure why I love hot sauce. I’ve always been partial to a little kick added to my food. My dads side of the family is the same way. The hotter the better. My mothers side prefers everything bland. Her idea of spice is some black pepper. So maybe it’s genetic. One of the first dishes I had that was spicy was a penne arrabiata in Rome. After that, whenever I ordered it, I said the spicer the better. One particular time in Venice, they actually listened to me, and my stomach after made such noises all night from the red pepper. But it was the best. 🙂

  • Reply
    Becky
    February 12, 2014 at 1:08 am

    I would love to gift this to my 19 year old daughter who is the best food preparer in the family. She uses sirrachi often! Love your recipes and thank you!

  • Reply
    Laura McColgan
    February 12, 2014 at 1:19 am

    Everything tastes better with Siiracha

  • Reply
    charmaine naranjo
    February 12, 2014 at 2:28 am

    omg I would so send this to my pops he loves loves hot spicy stuff and getting him on the veggie train would be the best 🙂 thank you

  • Reply
    Suzanne Allen
    February 12, 2014 at 2:56 am

    My husband and I love sirrachi!

  • Reply
    Denise Hughes
    February 12, 2014 at 3:49 am

    Just love the way hot stuff brings out the flavours in veggies without drowning them. Must try this recipe and share with my husband who a hot stuff lover too!!! …and as for the cookbook, would have a great time trying all the new recipes if I won this!!!

  • Reply
    Frank See
    February 12, 2014 at 4:41 am

    Sweet and Spicey combined with the Brussel Sprouts. YUM, what an awesome combo.

  • Reply
    Jill
    February 12, 2014 at 5:30 am

    Love this sauce and love trying new recipes what can I say I would love to win this thanks for having the contest.

  • Reply
    Shelley Schwartz
    February 12, 2014 at 7:11 am

    I an new to the vegetarian world and love to try new recipes…especially if they have some kick. We switched to vegan due to some health issues in the family. My husband, myself and the boys love spicy foods. My husband always says that if he is not sweating, it’s not hot enough.

    I would love the opportunity to win the cookbook and sauce to add more variety and spice to our meals! Thanks!

  • Reply
    Elizabeth Rogers
    February 12, 2014 at 7:45 am

    LOVE it!!!..I have switched my family to all organic and sriracha is a staple in my cooking…No better way to help one not only lose weight, but eat healthy and add fantastic flavor. Would LOVE to win the book to better not only myself, but to also introduce my family to even more fabulous tasting foods.

  • Reply
    Heather
    February 12, 2014 at 8:56 am

    I put sriracha on everything, and here’s something I’ve found to be true: the more you use it, the more you love it. Pretty soon, you’ll be contemplating it for your morning banana. No kidding!

  • Reply
    raj patel
    February 12, 2014 at 8:57 am

    I love spicy sauces because it wakes up the taste buds and ibcreases the metabolism.

  • Reply
    Nava
    February 12, 2014 at 9:55 am

    Thanks for entering, everyone. The randomly selected winner is Molly Jones. The giveaway is now over. Look for other great giveaways on VegKitchen’s Facebook page from time to time!

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