Maple sriracha roasted brussel sprouts

Serves:4-6

Ingredients

  • 150 g Brussel sprouts, cooked
  • 1 1/2 cups Brown wild rice
  • 1 limes,finely grated zest
  • 4 tsp soya sauce
  • 1 1/2 tsp Sriracha Hot Chilli Sauce
  • extra virgin olive oil, plus extra for drizzling
  • 1/3 cup maple syrup
  • salt and freshly ground black pepper
  • 4 tbsp parsley, roughly chopped
  • 85 g almonds, toasted, plus extra to garnish
  • 60 g dried cranberries
  • 3 1/2 cups good quality vegetable stock
  • 2 bay leaves
  • 5 garlic cloves, finely chopped
  • 1/2 small red onions, thinly sliced
  • 4 Tbsp extra virgin olive oil, plus extra for drizzling

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. For the rice, heat the oil in a large pot over a medium high heat.
  2. Add the onion and sauté for 5 to 7 minutes until soft.
  3. Add the garlic and bay leaves and sauté for about 30 seconds.
  4. Add the rice and stir until evenly coated. Continue to cook for about 3 minutes, stirring occasionally, until the rice is slightly toasted and has a nutty aroma.
  5. Pour in 1 cup of stock to deglaze the pot, using a wooden spoon to remove the residue on the sides, then add the remaining stock and cranberries.
  6. Bring to the boil, then immediately lower the heat. Cover, and simmer the rice for 50 to 60 minutes until it is tender and some grains have popped.
  7. Fluff the rice with a fork, then simmer for 5 minutes, stirring occasionally. Remove from the heat and drain off any excess liquid.
  8. While the rice is cooking, prepare the brussels sprouts.
  9. Preheat the oven to 180 °C.
  10. In a large bowl, combine the maple syrup, olive oil, Sriracha sauce, soya sauce and lime juice and whisk until blended.
  11. Add the brussels sprouts and toss until coated. Using a slotted spoon, put the sprouts on a non-stick or parchment-lined baking tray and spread them out in a single layer. Reserve any liquid left in the bowl.
  12. Bake the sprouts for about 15 – 20 minutes, until tender and browned.
  13. Add the almonds to the cooked rice without stirring, cover and allow to stand for 5 minutes, then add the parsley and fluff with a fork to combine. Season to taste.
  14. Serve the brussels sprouts on the rice, garnished with a drizzle of the maple Sriracha sauce, parsley and pomegranate rubies.
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