Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

1 small red onion, diced
5 T. extra-virgin olive oil, divided
3 cloves garlic, minced
2 bay leaves
1-1/2 c. uncooked wild rice
3-1/2 c. vegetable stock
1/2 c. dried cranberries
1/2 c. maple syrup
3 T. Sriracha sauce
1-1/2 T. soy sauce or tamari
Juice of 1 lime
1 lb. Brussels sprouts, trimmed and halved lengthwise
1/4 c. chopped raw walnuts
2 T. minced fresh rosemary
Salt and pepper to taste
Chopped fresh flat-leaf parsley

Add the onion, 2 T. of the olive oil, garlic, bay leaves, wild rice, stock, and cranberries to a rice cooker and cook on the brown rice setting. (If using stove top, heat the oil in a large pot. Saute the onion until soft, then add the stock. Bring to a boil, then add other ingredients and cook per directions on rice package.)

Preheat the oven to 375 degrees.

In a large bowl, whisk the remaining 3 T. olive oil together with the maple syrup, Sriracha, soy sauce or tamari, and lime juice. Add the Brussels sprouts and toss to coat.

Using a slotted spoon, transfer the Brussels sprouts to a nonstick baking sheet and spread in a single layer. Reserve the excess liquid. Bake for 25-35 minutes or until tender and browned.

When the rice has 5 minutes of cooking time left, add the walnuts (without stirring) and allow the rice to finish cooking. Add the rosemary and season with salt and pepper.

Serve the Brussels sprouts over the rice, drizzled with the reserved maple-Sriracha mixture and a sprinkling of parsley.

Makes 6-8 servings.

Adapted from Vegan Holiday Survival Guide, p. 4.