Sriracha Lemon Roasted Brussels Sprouts - cooking recipe

Ingredients

1 bushel Brussels sprout
1 tablespoon hot chili paste
1/2 lemon
2 -3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon cracked black pepper

Preparation

Begin by preheating your oven to 400 degrees F.
Wash your sprouts and then dry them with a paper towel.
Slice off the ends and then slice them in half, lengthwise.
Toss them with a few tablespoons of olive oil (enough to lightly coat them evenly) and sprinkle with salt and freshly cracked black pepper.
Place the sprouts face down on a baking sheet (this helps gives them that evenly distributed, gorgeously caramelized, and slightly burnt look).
Place the tray into the oven for about 35-40 minutes or until the loose leaves become crispy and the insides of the brussels are tender. Using a spatula, turn them about halfway through the cooking process.
Drizzle the roasted sprouts with lemon and some Sriracha upon taking them out of the oven. Serve immediately. A sprinkle of red pepper flakes adds additional heat - if you can take it.
For a pictorial guide to making these sprouts, please visit fieldhousekitchen.com!