While I wish I could take all the credit for the unique blend of flavors here, the inspiration for these Maple-Sriracha Roasted Brussel Sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the brussel sprouts atop my favorite wild rice dish would create a stunning entrée. Recipe and photo reprinted by permission from The Veggie-Lover?s Sriracha Cookbook ©2013 by Randy Clemens. The post Maple-Sriracha Roasted Brussel Sprouts with Cranberry Wild Rice appeared first on VegKitchen.

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