Brussels sprouts with Noteo

Ingredients

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.