INGREDIENTS
2
lbs brussels sprouts, cut in half and ends cut off
3 tbsp
olive oil, divided
3 tbsp
red wine vinegar
2 tbsp
honey (whole30 substitute: 3 chopped dates)
1 tbsp
fish sauce
1 tsp
minced garlic
2 tbsp
coconut aminos
1/2 tsp
black pepper
1 tbsp
sriracha*
red pepper flakes
1 tbsp
sesame seeds