4 garlic cloves (minced)
2-3 tablespoon vegan butter
8-10 brussels sprouts (shredded)
1 medium to large lemon
sea salt and cayenne pepper to taste
3 tablespoon cilantro
2 table spoon pistachios
In a warm skillet add minced garlic and vegan butter. Let garlic slightly brown for 2 to 3 minutes.
Stir in shredded brussels sprouts for 5 minutes. Add lemon, then salt and cayenne pepper to taste. Remove skillet from burner, add Cilantro and stir. Just before eating add 2 tablespoons of pistachios.