Brussels Sprouts baked with Sriracha
extra virgin olive oil
rice wine vinegar
or more to taste
freshly ground pepper
Preheat the oven to 400 °F. Trim stems from sprouts, cut the sprouts in half.
In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the Brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
Spread the Brussels sprouts on a baking sheet, cut sides down. Pour any extra olive oil mixture on the pan and tilt the pan around to distribute it.
Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.