Ingredients:
- Brussel sprouts, as large as possible, washed and dried
- Sriracha hot chili sauce
- olive oil
- sea salt, to taste
- handful of sliced almonds
Directions:
For each Brussel sprout, slice off base, then cut in half or quarter (if smaller in size). Peel leaves. Take the time to do this. Set in bowl. Mix in 1 big dollop of Sriracha, to taste. Add in a pinch of salt. Add in enough olive oil so that mixture is lightly coated. Stir well.
Pre-heat oven on broil. Spread Brussel sprout mixture on a baking sheet with adequate spacing. When oven is ready, put Brussel sprout mixture in oven. Watch carefully as to not completely burn. After 3-5 minute, add almond slivers to mixture and mix. Place back in the oven for another 3-5 minutes, watching carefully. The objective to to get the mixture crisp, but not completely burnt.
Serve.