Sriracha Brussels Sprouts
4 cups Brussels Sprouts, trimmed
3 tbsp Coconut Oil
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.