We love Brussels sprouts - they are one of our very favorite veggies and a staple in our home. This recipe is a simple twist on your traditional brussels dish adding just the right amount of “kick.”

2 lbs fresh Brussels sprouts
2 – 4 Tbl Sriracha Chile Sauce
Slavo Salt

1. Take 2 pounds of fresh brussels sprouts, with a paring knife – trim the bottom off of each sprout. Then, in the base of the sprout, cut a small cross with your knife – this doesn’t need to be super deep, this just ensures they cook evenly.
2. Boil a pot of salted water and have a large bowl of Ice water ready as well.
3. Drop the sprouts into the boiling SALTED water for about 3-4 minutes, then pull them out and place in the ice water. Repeat until all the sprouts have been cooked and chilled (this process is called BLANCHING).
4. Cut each of the sprouts in half lengthwise and place into a large bowl.
   Season the bowl of sprouts with SLAVO SALT and squeeze in about 2-4 tablespoons of Siracha Chile Sauce. Depending on how hot you want this dish to turn out gauge the amount of Siracha you use - I suggest starting with 2 tablespoons for the first time you make this dish.
5. Toss the brussels around so that all are mixed well with the Siracha and SLAVO SALT.
6. Place the sprouts on a greased cookie sheet pan and pop into a preheated 350° oven for approximately 10 minutes.
7. Pull one out and taste it, it should be firm but not crunchy or hard. Season with more SLAVO SALT if necessary.