Roasted Brussels Sprouts
3 tbsp. extra-virgin olive oil
2 tbsp. sweet chili sauce
1 tbsp. Sriracha
Juice of 1 lime
3 cloves garlic, minced
2 lb. Brussels sprouts, trimmed and halved (quartered if large)
Freshly ground black pepper
Preheat oven to 425°. In a small bowl, whisk together oil, sweet chili sauce, Sriracha, lime juice, and garlic.
On a large baking sheet, toss Brussels sprouts in sauce until fully coated and season generously with salt and pepper.
Roast until Brussels are slightly charred and tender, 30 to 35 minutes.
Check out this version too: Roasted Brussels Sprouts with Italian Sausage!