2 tsp rice wine vinegar
1 tsp maple syrup
2 garlic cloves, crushed or grated on a microplane
1 tsp Sriracha
1 Tbsp coconut oil
1 lb Brussels sprouts, trimmed and halved
In a small bowl whisk together the tamari, rice wine vinegar, maple syrup and Sriracha.
In a large skillet melt the coconut oil over high heat. Add the Brussels sprouts cut side down in a single layer and fry until crisp, about 2 minutes.
Pour the sauce over the sprouts and cook for 2 minutes until the sauce thickens and coats the sprouts.
Place in a medium serving dish and immediately.
To oven roast the Brussels sprouts:
Preheat oven to 425 degrees. Place the sprouts cut side down on a foil lined baking sheet. Drizzle with 1 Tbsp olive oil and toss with your fingers until lightly coated. Spread the sprouts cut side down on the baking sheet and roast until golden brown, 15-17 minutes. Pour the sauce over the prouts and cook for 2 minutes until the sauce thickens and coats the sprouts.
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