Recipe: Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice
Looking for a way to spice up your Thanksgiving feast? Try my recipe for Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice! Friendly enough to be a side dish but hearty enough to stand alone as a majestic plant-based entrée, everyone—omnivore, vegan, or otherwise—will enjoy this treat from The Veggie-Lover’s Sriracha Cookbook!
Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice Makes 4 to 6 servings
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
1/2 cup Grade B maple syrup or raw agave nectar
3 tablespoons extra-virgin olive oil
3 tablespoons Sriracha
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 2 1/2 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. 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.
You can use honey in place of the maple syrup if you wish. Raw orange blossom honey would be especially nice.
Just caught this beautiful post from Shutterbean and had to share it. Their rendition of macaroni and cheese is made with a ginger-Sriracha-Havarti béchamel and green onions, then topped with panko, baked, and devoured! Sounds delicious!
With or without summer weather, this simple yet tasty recipe is sure to make you long for picnics and fireworks. The base of sweet corn is mixed with black beans, ripe tomatoes, and creamy avocado, then tossed with a quick and easy spicy Sriracha vinaigrette!!
I’m not a psychic, but I can tell you two things for sure about the future: 1) It’s going to be hot as hell this weekend, and 2) I’ll be drinking plenty of Watermelon-Sriracha Sangria to help counteract that.
It’s crisp, refreshing, and delightfully boozy, with just a hint of the almighty rooster’s heat. Plus it’s super easy to make! It’s one of my favorite recipes from The Veggie-Lover’s Sriracha Cookbook, and I hope you’re inspired to enjoy some with me!
1 (750 mL) bottle dry unoaked white wine (such as Sauvignon Blanc or Pinot Grigio)
1/4 cup Calvados, light rum, or brandy
1/4 cup sugar
3 tablespoons Sriracha
2 limes, thinly sliced
12 fluid ounces natural ginger ale (such as Reed’s Original Ginger Brew)
Ice cubes, for serving
Fresh mint sprigs, for garnish
In a blender, puree 6 cups of the watermelon. Strain into a large pitcher. Add the wine, Calvados, sugar, Sriracha, lime slices, and remaining 2 cups of watermelon. Cover and refrigerate for at least 2 hours. (This can be made up to 2 days in advance.)
When ready to serve, give the mixture a healthy stir, then pour in the ginger ale. Put a few ice cubes in each glass, then fill with the sangria, making sure to get some lime and watermelon goodies in everyone’s cup. Garnish with a sprig of mint and serve immediately.
The good folks at CHOW have posted an awesome little video showing how to make chile oil with leftover Sriracha. Now, I know what you’re thinking… “What is this ‘leftover Sriracha’ you speak of?!?” It’s not to imply that there’s ever any Sriracha that you won’t be able to do something with, but this helps you use up the little bits that are left hanging out on the walls of your sad empty bottle.
Don’t throw that away! CHOW suggests pouring in a little bit of a neutral-flavored cooking oil, shaking, and using it as a chile oil. They like to use it in a stir-fry, mixed into a marinade, or drizzled on top of pizza. (More oil on top of pizza?! Yikes!)
I can see it on popcorn, Thai papaya salad, sliced mango, roasted potatoes, or used to cook omelets, fried rice, or grilled pineapple.
What would you use it on? (And is anyone else freaked out by the super close-up sound bites in the video?)