Entrees Gluten Free Quick Eats Vegan

Crispy SunButter Brussels Sprouts

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From Start to Finish: 30 minutes

ORGANICSunflower® Seed Butter

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Crispy SunButter Brussels Sprouts

Ingredients

  • 1 pound Brussels sprouts, trimmed of outer leaves
  • 1 tablespoon olive oil
  • 1 medium clove garlic, minced or grated
  • 3 heaping tablespoons of Organic SunButter
  • 3 tablespoons water
  • 1 tablespoon maple syrup
  • 1 tablespoon sriracha chili sauce
  • 1 tablespoon lime juice (about 1/2 lime)
  • For Garnish: Dried Cranberries, Sunflower seeds

Directions

  • In a cast iron or saute pan, saute Brussels sprouts in olive oil over medium-high heat. Do not overcrowd pan so Brussels sprouts can brown. When Brussels sprouts begin to soften, lower heat and add garlic and stir until cooked through, but still with a bite. Remove from heat and transfer to a large bowl.
  • To prepare the marinade, combine Organic SunButter, water, maple syrup, sriracha, and lime juice in a small bowl until smooth.
  • Pour the sauce over the Brussels sprouts and toss to coat.
  • Sprinkle with dried cranberries and sunflower seeds prior to serving (if desired).

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