Sweet & Sour Brussel Sprouts

2 lbs purple or green Brussel sprouts, trimmed, havled lengthwise
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/4 tsp crushed red pepper flakes
Sea salt and freshly ground black pepper
1/4 cup Lindera Farms Berry Vinegar
4 Tbsp Just Date Syrup
1 Tbsp fish sauce
1 Tbsp reduced-sodium soy sauce
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 garlic clove, finely chopped
2 Tbsp cilantro, finely chopped

Preheat the oven to 400°. Toss brussel sprouts with olive oil, red pepper flakes, salt and pepper, in a cast iron skillet. Roast, tossing halfway through, until softened and cut sides are brown, 20-25 minutes.

Whisk vinegar, date syrup, fish sauce, spy sauce, olive oil, and garlic in a large bowl. Add brussel sprouts and toss to coat; transfer to a serving platter. Top with cilantro.

Makes 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 20 - 25 minutes

Allergy Warning: Contains fish and shellfish