Thai Brussel Sprouts
By Chef Monique Santua
1 lb Brussel Sprouts from Johnson’s Backyard Garden, halved
2 tbs coconut oil, melted
2 tbs fish sauce
2 tbs rice vinegar
2 tbs water
2 tbs Round Rock Honey
1 tbs spearmint from Bernhardts Farm, chopped
1 tbs cilantro stems from f-stop Farm, chopped
1 garlic clove, minced
1/2 serrano pepper, minced
Preheat the oven to 450.
Toss Brussel Sprouts in melted coconut oil. Lay Brussel Sprouts on a parchment paper lined sheet tray with the cut sides down. Roast the Brussel Sprouts until crispy and a bit charred, about 30 minutes.
While Brussel Sprouts are roasting, mix remaining ingredients in a bowl until honey is completely dissolved.
Add sauce to Brussel Sprouts and serve warm.