Crispy SunButter Brussels Sprouts

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)

For Garnish: Dried Cranberries, Sunflower seeds

1. 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.
2. To prepare the marinade, combine Organic SunButter, water, maple syrup, sriracha, and lime juice in a small bowl until smooth.
3. Pour the sauce over the Brussels sprouts and toss to coat.
4. Sprinkle with dried cranberries and sunflower seeds prior to serving (if desired).