Crispy Asian Brussel Sprouts

I am always looking for a yummy side dish and my favorite way to cook vegetables is roasting them! They get a little charred and crispy all at the same time, but then you add a spicy Asian sauce…..oh yaaa!  If you are serving to kids you will want to lessen the amount of sriracha as this does have some heat!

INGREDIENTS
1 pound fresh brussel sprouts
3 Tablespoons vegetable or canola oil
3 Tablespoons soy sauce
2 Tablespoon maple syrup
2 Tablespoons lemon juice
1 garlic clove, minced
1 Tablespoon or less sriracha sauce
Pinch of black pepper
Small pinch of salt

DIRECTIONS
Preheat oven to 400 degrees. Cut off the base of each sprout before slicing them in half lengthwise. Remove any excess leaves from the outside. Allow the prepared sprouts to soak in a bowl of water for a couple minutes to clean. Remove from water and completely dry, patting them with paper towels. Cover a large rimmed baking sheet with tinfoil and spread the sprouts in a single layer on the pan without over lapping them. Pour the oil over the sprouts, sprinkle with salt and mix with your hands coating all of the sprouts in oil.
Bake in the oven for 40 minutes, but stir after the first 20 minutes and again at the 40 minute mark. In the last ten minutes of cooking you can make your sauce. In a small saucepan add the remaining ingredients and cook over medium high heat until reduced. About 5 minutes.
Remove your sprouts from the oven and place in a bowl, add your sauce mixing well. Serve warm.

Enjoy!