Sriracha Brussels Sprouts | leslie-woodward

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April 27, 2017

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Sriracha Brussels Sprouts

September 18, 2013

  • 4 cups Brussels Sprouts, trimmed

  • 3 tbsp Coconut Oil

  • Sea Salt

  • 1/2 Lemon

  • 2 tsp Sriracha

  • 1/2 tsp Fish Sauce

 

   Steam the brussels sprouts for 8 minutes. Once they are cool enough to handle, thinly slice them about 1/8 inch thick. (If you have a new food processor, you can use the slicing disk if yours came with one! Saves a LOT of time.) Heat the oil in a large frying pan over high heat. Add the brussels sprouts and a pinch of salt and cook, stirring now and then, until their edges have started to brown. Remove the sprouts to a serving bowl, and squeeze the half lemon over them and add the sriracha and fish sauce. Stir well to coat and serve immediately!

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