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Maple Roasted Brussels Sprouts With Cranberry Wild Rice

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Salad
Cuisine: American, Vegan, WFPB
Keyword: maple roasted brussels sprouts
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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