1 pound Brussels sprouts, trimmed of outer leaves
1 tablespoon olive oil
1 medium clove garlic, minced or grated
3 heaping tablespoons Organic SunButter
3 tablespoons water
1 tablespoon maple syrup
1 tablespoon sriracha chili sauce
1 tablespoon lime juice (about 1/2 lime)
- 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).