TANGY AND PEPPERY ROASTED BRUSSELS SPROUT

1 (16-oz.) bag of fresh Brussels sprout, cut in half
½ red onion, thinly sliced
1 c. yellow cherry tomatoes, halved
Salt, black pepper
¼ c. Sriracha sauce
¼ c. citrus flavored reduced balsamic vinegar
Extra virgin olive oil
Freshly grated parmesan cheese, optional

1. Clean and half the Brussels sprout.
2. In a bowl, combine the sprouts, red onion and tomatoes.
3. Drizzle with olive oil and season with salt and pepper.
4. Pour the Sriracha and balsamic sauces over the veggies.
5. Mix well.
6. Place in roasting dish that is sprayed with PAM.
7. Place in 350 oven and roast until golden and tender.
8. When serving, sprinkle with grated parmesan cheese.