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Add the potatoes, onion, and garlic to the pan and cook for 5-7 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a tablespoon of olive oil. Season generously with salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are bright green and fork-tender.
Combine the Daiya Greek Style Yogurt with the Sriracha, sweet chili sauce and rice vinegar. Stir until smooth and drizzle over the Brussels Spout Hash.