1/2 pound Brussels sprouts, trimmed of outer leaves

1 tablespoon of olive oil

1 medium garlic clove, minced or grated

3 heaping tablespoons of Noteo Natural

3 tablespoons of water

1 tablespoon maple syrup

1 tablespoon Sriracha chili sauce

1 tablespoon lime juice (about 1/2 lime)

For garnish: dried cranberries, sunflower seeds

How to cook
  • In a cast iron or saute pan, saute Brussels sprouts in olive oil over medium-high heat.
  • Do not overcrowd the pan to allow the Brussels sprouts to brown.
  • When the brussels sprouts begin to soften, reduce the heat and add the garlic and stir until cooked but still chunky.
  • Remove from heat and transfer to a large bowl.
  • To make the marinade, mix the Noteo Natural, water, maple syrup, sriracha, and lime juice in a small bowl until smooth.
  • Pour the sauce over the Brussels sprouts and toss.
  • Before serving (optional), sprinkle with dried blueberries and sunflower seeds.