Crispy Sriracha Brussels Sprouts


3 pounds Brussels sprouts, trimmed and halved
2 tablespoons sesame oil
1 tablespoon Weak Knees Gochujang Sriracha
1 teaspoon lime juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Heat oven to 450°F. In a large bowl, toss all ingredients together. Spread on a large baking sheet and roast for 40-45 minutes, stirring halfway through, until crispy.


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