Cranberry Wild Rice with Sweet Potato and Brussels Sprouts Rice - Forks Over Knives

Ingredients

• 2 medium shallots
• 3 cups low-sodium vegetable broth
• 1½ cups dry wild rice, rinsed and drained
• 1 lb. sweet potatoes, peeled and cut into 1-inch cubes
• 12 oz. fresh Brussels sprouts, trimmed and halved
• ¾ teaspoon + ⅛ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 cup fresh or frozen whole cranberries
• ¾ cup balsamic vinegar
• 3 tablespoons pure maple syrup
• 3 teaspoons Dijon mustard
• ¼ cup chopped toasted walnuts
• 1 tablespoon chopped fresh rosemary