Sriracha Brussels Sprouts

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!

** For a truly mind-blowing brussels sprout experience, top with a runny-yolked-fried egg. You're welcome.