I wrote about Brussels sprouts not too long ago but this recipe is so yummy and comforting that it bears repeating. My roommate -- you know, the one who broke her face -- hates Brussels sprouts with a passion. Determined to change her mind, I roasted a few in the oven, tossed them in Sriracha and Apple Cider Vinaigrette and anxiously awaited her reaction. She loved them. After all, who doesn't love food smothered with Sriracha? It is, after all, the bacon of sauces. And, as TheOatmeal points out, squirting it all over your food (a.k.a. napalming the jungle) generally makes for the best safeguard against nearby moochers.

This recipe offers a nice little kick, which is fine if your palate is a tad too gentle for the fire of Sriracha sauce. I prefer to squirt a dash or two extra because I welcome a good challenge. Enjoy!

(Oh, and you know the reason my roommate hated Brussels sprouts? She's only ever eaten them boiled. Eek.)

Serves: 2-3 Prep time: 10 minutes Cook time: 16-20 minutes

Ingredients 1 pound Brussels sprouts, trimmed and halved lengthwise 3 tablespoons olive oil, plus 1/4 cup, divided Kosher salt Freshly ground black pepper 2 tablespoons apple cider vinegar 1 teaspoon Sriracha, plus additional, to taste

1. Preheat oven to 375 degrees. In a medium bowl, coat the halved Brussels sprouts with 3 tablespoons olive oil. Season generously with salt and pepper.

2. Spread the Brussels sprouts on a parchment or silicon-lined sheet pan. Roast in oven for 8 minutes, shake the pan to flip the sprouts so they brown evenly, then roast 8-10 minutes longer. The finished sprouts should be well-browned but still slightly green, and have a crispy outer texture.

3. In a small bowl or measuring cup, whisk together the 1/4 cup olive oil, apple cider vinegar and Sriracha. Season with a pinch of salt. Add more Sriracha if desired.

4. When the Brussels sprouts are done, toss in a medium bowl with about half the vinaigrette, plus additional, to taste. Or serve the vinaigrette in a small bowl for dipping. Serve immediately.

My Notes: Why is the vinaigrette so acidic? The Brussels sprouts will have a strong, charred, even slightly bitter flavor. It needs to be complemented by the brightness of the apple cider vinegar and the kick of Sriracha.

But if this vinaigrette were used in a raw salad, I would use the same quantity of apple cider vinegar, but add an extra dash of olive oil and add a pinch of sugar.