CHILI CARAMEL BRUSSELS SPROUTS

Heat a frying pan over medium heat and add 1 Tbsp of the coconut oil. Once melted, add the Brussels Sprouts and cook for 5-6 minutes, without moving them. If they start to brown too fast, add a few tablespoons of water to keep them from burning. Flip, add salt and one tablespoon of water and continue cooking for 2-3 minutes. Remove the Brussels sprouts from the pan. Over medium-low heat, add the remaining tablespoon of coconut oil and coconut sugar to the pan and whisk to combine. Add sriracha, fish sauce and lime juice and whisk further to combine. Add Brussels sprouts back in, toss to cover in sauce, then add 2 Tablespoons of water and deglaze the pan by scraping up any browned bits on the bottom. Simmer for 30 seconds, then add sprouts back to the pan. Toss to coat a few times until the sprouts are completely tender and coated in sauce. Serve immediately.