If you are using a cast iron skillet, place your cast iron skillet over medium heat, and allow it to heat up for a few minutes. If you aren't using cast iron, don't preheat your skillet until you have the brussels sprouts quartered.
Quarter the brussels sprouts.
Add 1 tbs. coconut oil to the pan. Add the brussels sprouts and allow to cook for 5 minutes, don't touch the brussels sprouts during this time.
Add the salt and stir the brussels sprouts and cook again for 3 minutes.
Add the coconut amions, Wild Brine green sriracha and stir well. Cook 2 minutes.
Turn off the heat and add the tahini. Stir well and serve!