Sriracha Roasted Brussels Sprouts with Almonds and Coconut
3 cups quartered brussels sprouts
2 tablespoons olive oil
3 tablespoons Woodland Foods Sriracha Seasoning Blend
1/4 cup slivered almonds
1/4 cup shredded coconut
Preheat oven to 400°F and line a sheet pan with parchment paper.
Toss brussels sprouts with olive oil and Sriracha Seasoning Blend. Pour a single layer of brussels sprouts on the sheet pan, and roast in the oven until the edges start to brown and the sprouts start to become tender, about 20 minutes. Remove from the oven, and add the almonds and coconut to the pan, tossing until evenly incorporated. Continue baking until the sprouts are tender and the nuts start to brown, about 5 to 8 additional minutes. Add additional seasoning to cooked sprouts if needed.
Makes about 4 servings.