Brussels Sprouts are in season and I love the deep flavor you get when you roast them. Kicking it up a notch here with some sriracha then balancing it back out with apples and honey.

Sweet Spicy Brussels

1lb.         brussels sprouts

2T           rice wine vinegar

1T           avocado oil

1T           shallot

1 clove  garlic

1/2t        salt

1/2t        pepper

1T           butter

1/2         apple (honey crisp)

2t            honey

2t            srirach

Preheat oven to 425.

Trim and halve 1 pound brussels, cutting all into about the same size.

Toss brussels with 2T rice wine vinegar, 1T avocado oil, 1T shallot diced, 1 clove garlic diced, 1/2t salt, 1/2t pepper.

On a cookie sheet with sides, place brussels in single layer and bake at 425 for 18-20 minutes, stirring once.

Melt 1T butter in a small saucepan over medium high heat. Add 1/2 honey crisp apple, diced. You can peel the apple if you want but I usually leave the peel on. Lower the heat to medium and sauté apples for 2-3 minutes. Stir in 2t honey and 2t sriracha sauce then toss with brussels.

Please note this recipe was developed at high altitude, your baking time may vary.