Brussels Sprouts with Sriracha
- 6 oz. Brussels Sprouts, trimmed and sliced in half
- 6 ct. Medium Mushrooms, sliced in half
- to taste Kosher Salt
- 1 tsp. Sriracha Chili Sauce
- 3-4 sprigs Cleaned Cilantro, trimmed
Separate the Brussels sprouts between large and small. Trim and slice in half. Place Brussels sprouts and mushrooms in a heated deep-fryer. Cook until browned and tender. Place on paper towel to drain. Place in a stainless-steel mixing bowl and season with salt. Spoon into a warm serving bowl. Drizzle with Sriracha sauce and garnish with cilantro.