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Author:
Kevin Curry
Wild Rice & Maple Roasted Brussels Sprouts Mix
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Nutrition per serving
Wild Rice & Maple Roasted Brussels Sprouts Mix
INGREDIENTS FOR 5 SERVINGS
Substitution
Note
- 1 1/2 cups uncooked wild rice (colorful mix of long grain brown rice, wild rice, red rice, black rice)
- SUBSTITUTES: brown rice or farro
- 1lb Brussels sprouts, halved or quartered
- 1/2 medium sweet onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon sea salt (or more/less to taste)
- 1/2 teaspoon black pepper (or more/less to taste)
- 3 tablespoons (dark) maple syrup
- 1 cup chopped pecan
- 1/2 cup naturally dried cranberries
- Optional garnish
- chopped parsley
Steps
Step 1
Cook wild rice according to the instructions provided on the package. Once finished cooking fluff with a fork and set aside.
Step 2
Set oven to 400F/204C.
Step 3
On a large baking tray, toss Brussels sprouts and onions in oil, sea salt & pepper. Spread them out as much as possible, leaving as much room between the veggies as possible. If needed, cook in batches or use 2 baking trays.
Step 4
Roast for 25 – 30 minutes, stirring halfway through to encourage even cooking and browning. After 20 minutes has passed, stir in the maple syrup among the vegetables, the bake for the remaining time. Pro-tip: if you want crispier edges or more color, broil for the final 2 – 3 minutes but monitor to prevent burning.
Step 5
In a large mixing bowl, add the fluffed rice, maple roasted veggies, pecans and cranberries.
Step 6
Toss together and enjoy!
Wild Rice & Maple Roasted Brussels Sprouts Mix
Kevin Curry
INGREDIENTS
- 1 1/2 cups uncooked wild rice (colorful mix of long grain brown rice, wild rice, red rice, black rice)
- SUBSTITUTES: brown rice or farro
- 1lb Brussels sprouts, halved or quartered
- 1/2 medium sweet onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon sea salt (or more/less to taste)
- 1/2 teaspoon black pepper (or more/less to taste)
- 3 tablespoons (dark) maple syrup
- 1 cup chopped pecan
- 1/2 cup naturally dried cranberries
- Optional garnish
- chopped parsley
INSTRUCTIONS
-
Cook wild rice according to the instructions provided on the package. Once finished cooking fluff with a fork and set aside.
-
Set oven to 400F/204C.
-
On a large baking tray, toss Brussels sprouts and onions in oil, sea salt & pepper. Spread them out as much as possible, leaving as much room between the veggies as possible. If needed, cook in batches or use 2 baking trays.
-
Roast for 25 – 30 minutes, stirring halfway through to encourage even cooking and browning. After 20 minutes has passed, stir in the maple syrup among the vegetables, the bake for the remaining time. Pro-tip: if you want crispier edges or more color, broil for the final 2 – 3 minutes but monitor to prevent burning.
-
In a large mixing bowl, add the fluffed rice, maple roasted veggies, pecans and cranberries.
-
Toss together and enjoy!
