Serves: 4

Prep Time: 20 Minutes

Ingredients:

1 lb. Brussels Sprouts

3 tbsp. unsalted almond butter

2 tsp. Low- sodium tamari soy sauce

2 tsp. raw organic honey

2 tsp. Fresh lemon juice

1 tsp. Cayenne pepper or your favorite hot Chile sauce

1 tsp. Olive oil

1 clove garlic, minced

Instructions:

Trim about ¼ inch from bottom of each sprout. Separate and remove loose outer leaves of each sprout from the center. Place leaves into a bowl and set aside. Slice each sprout in half. In a separate bowl whisk together almond butter, 1 ½ tsp. water, soy sauce, honey, lemon juice, and cayenne. Set aside. Next heat oil in a medium nonstick saute pan over medium heat. Add garlic and halved sprouts and sear for about 1 minute. Add leaves and saute until light golden brown and wilted about 4-6 minutes. Add 2-tbsp. water to pan and stir once. Reduce heat to medium and pour almond butter mixture and stir until sprouts are coated. Lastly cook for about 30-60 seconds longer or until sauced has slightly thickened then remove from heat and serve immediately.

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