Brussel Sprouts & Cauliflower Roast

1 dozen brussel sprouts (halved)
12 pieces cauliflower florets (halved)
Olive Oil Spray
1 Tbsp Sriracha Teriyaki
2 tsp Hot Fried Chicken
1 tsp Toasted Sesame
1/2 lemon

Dip: 1/4 cup olive oil mayo seasoned w/ 1 tsp Lemon Citrus



  • Make dip first by mixing well the mayo & Lemon Citrus, refrigerate to serve cold later.
  • In a bowl, combine brussel sprouts & cauliflowers and spray olive oil lightly to coat all pieces.
  • Line a baking pan with foil and lay the veggies onto it in one even layer.
  • Combine seasonings in a small bowl (or our blend bottle) & sprinkle it onto the veggies.
  • Preheat oven at 400 degree.
  • When hot, place pan on top rack & roast the veggies for 15-20 minutes ’til golden brown. (longer if desired but don’t burn it)
  • Remove from oven, squeeze lemon juice all over, then serve in a bowl.

Delicious with pan fried thickly sliced bacons drizzle w/ spicy olive oil (made w/ 1 tsp The Works + 1/4 cup olive oil).