Sriracha-glazed Brussels sprouts

By cmschnettler

Ingredients

• 2 cups Brussels sprouts, washed
• 4 tablespoons maple syrup
• 2 tablespoons sriracha
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon coconut oil (or olive oil)

Details

Servings 2
Adapted from www2.ljworld.com

Preparation

Step 1

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.

Cut the bottoms off your Brussels sprouts and then halve them. Place them in a medium bowl.

In a small bowl, mix the maple syrup, sriracha, Dijon and coconut oil. Don’t worry if the coconut oil stays hard and doesn’t blend all the way, just mix it in the best you can — it’ll melt in the oven.

Pour the mix over your Brussels sprouts and stir vigorously to coat. Once they’re coated, pour the whole thing (including the extra sauce) over onto the parchment paper. Turn all the Brussels sprouts cut-side up.
Roast at 400 degrees for 7 minutes. Flip them and roast for another 5 to 7 minutes. Serve with the extra sriracha on the side for those who really like it hot.