Brussels Sprouts with Sriracha


  • 6 oz. Markon Brussels Sprouts, trimmed and sliced in half
  • 6 ct. Markon Medium Mushrooms, sliced in half
  • to taste Kosher Salt
  • 1 tsp. Sriracha Chili Sauce
  • 3-4 sprigs Markon Cleaned Cilantro, trimmed


Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 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.