Maple Roasted Brussels Sprouts With Cranberry Wild Rice
Servings: 6
Calories: 251kcal
Ingredients
- 1 red onion diced
- 1/2 cup vegetable stock
- 3 cloves garlic minced
- 2 bay leaves
- 2 14 oz cans cooked wild rice
- 1/2 cup dried cranberries
- 1 lb Brussels sprouts trimmed and halved lengthwise
- 1/4 cup walnuts chopped
- salt to taste
- ground black pepper to taste
- 2 tbsp rosemary fresh, minced
- flat-leaf parsley chopped, for garnish
For the dressing:
- 2 tbsp hot sauce
- 1 1/2 tbsp soy sauce
- 1/2 cup maple syrup
- 1 lime juice of
- 3 tbsp olive oil OPTIONAL
Instructions
- Preheat the oven to 375°F. Line a baking sheet with a silicone liner.
- In a pan, saute the onion, garlic, bay leaves, vegetable stock, for 5-10 minutes on low-medium heat until soft.
- Mix in wild rice, walnuts, and cranberries, cook for 5 more minutes to heat through and marry the flavors. Turn off the heat, add in the rosemary and season with salt and pepper.
- In a large bowl, whisk together the dressing ingredients until well blended. Add the Brussels sprouts and toss until well coated.
- Using a slotted spoon, transfer the Brussels sprouts to the baking sheet. Reserve the excess dressing. Bake for 25 to 35 minutes, until tender and browned.
- Serve the Brussels sprouts over the rice, garnished with a healthy drizzle of the reserved maple-Sriracha dressing and a sprinkling of parsley.
Nutrition
Calories: 251kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 468mg | Potassium: 446mg | Fiber: 5g | Sugar: 26g | Vitamin A: 646IU | Vitamin C: 73mg | Calcium: 90mg | Iron: 2mg
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