Trim about 1/4 inch off the bottom of each sprout.
Slice each sprout in half.
In a separate small bowl, whisk together almond butter, lemon juice, and cayenne pepper and set aside.
Heat oil in a medium nonstick pan over medium heat.
Add garlic and sprouts and saute until light brown and wilted, about 6 minutes.
Add about 2 tbsp water to the pan and stir.
Reduce heat to medium, pour in almond butter mixture and stir until sprouts are coated.
Cook until the sauce has thickened slightly.
Remove from heat and serve immediately.
