Sriracha Lemon Roasted Brussels Sprouts

These are a Fieldhouse Kitchen favorite that make an appearance almost weekly alongside any main dish from beef to fish. These sprouts pack a flavorful punch with fresh lemony brightness and a spicy Sriracha kick. With just a few ingredients, you'll have a side dish that's perfect for a casual weeknight meal yet elegant enough to impress your dinner party guests.

• Ready In: 45 mins
• Serves: 3-4

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

Directions

1. Begin by preheating your oven to 400 degrees F.
2. Wash your sprouts and then dry them with a paper towel.
3. Slice off the ends and then slice them in half, lengthwise.
4. Toss them with a few tablespoons of olive oil (enough to lightly coat them evenly) and sprinkle with salt and freshly cracked black pepper.
5. Place the sprouts face down on a baking sheet (this helps gives them that evenly distributed, gorgeously caramelized, and slightly burnt look).
6. 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.
7. 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.
8. For a pictorial guide to making these sprouts, please visit fieldhousekitchen.com!