via brussels sprouts

These brussels are simple and delicious, inspired by a side dish at the recently visited and much adored Joseph Leonard in NYC. It was the encounter with these brussels sprouts and the simultaneous receipt of February's Bon Appetit magazine from my dear sister that inspired Sriracha Appreciation Week. I will pay due homage to Joseph Leonard's soggy toast at a later date.

recipe for sriracha via brussels sprouts:

1 pound brussels sprouts, give or take
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon dijon mustard
few dashes of fish sauce
salt
pepper

Halve brussels sprouts. Mix remaining ingredients to taste in large bowl. Feel free to omit or add ingredients accordingly to personal style. Toss brussels to coat.

Roast at 425 degrees until desired tenderness is achieved, approximately 20 minutes.

Enjoy!