Sriracha Lemon Brussels Sprout Chips

TGIAF! Even though I'm no longer a consultant, I still love Thursdays. Thursday to a consultant means you get to fly home and finally sleep in your own bed. And added bonus, work from home on Friday. Even though those days are in my past, Brian is still a road warrior and makes the journey home on Thursday nights. I still work at home on the occasional Friday (okay a lot of them), to avoid the dreaded Friday commute on the 101.

Go celebrate that it's almost the weekend with this super fun Brussels sprout recipe!

Sriracha Lemon Brussels Sprout Chips
makes enough for 3-4 sides

1 lb. Brussels sprouts
1 1/2 tbsp sriracha sauce
1 1/2 tbsp honey
1/2 lemon (juice)
salt and pepper
2 tbsp olive oil

Preheat oven to 400 degrees.

Cut bottom off of each sprout. Remove dirty or damaged leaves. Pull off leaves from each sprout and toss into a mixing bowl. When you can't remove any more leaves around the heart, just toss the heart into the bowl. Repeat for all Brussels sprouts.

Add olive oil, salt and pepper to the bowl and toss to coat all the leaves thoroughly. Transfer to a foil lined baking sheet. Pop into the oven for 8 minutes. It's okay if they start to get really dark. It just means they'll be crispy.

As the sprouts bake, mix up the sauce. Whisk together sriracha, honey and lemon juice.

Pull the sprouts out of the oven and toss with the sriracha sauce in a mixing bowl. Put back on the baking sheet and pop back into the oven for 3 minutes.