Quick Roasted Brussels Sprouts with Coconut Ginger Sauce

Quick Roasted Brussels Sprouts with Coconut Ginger Sauce
from Cookie + Kate


Ingredients
You need 9 Ingredients
Steps
Showing 2 out of 5 Steps
  1. Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for two to three minutes. It should be so hot that a few drops of water sizzle and quickly disappear after contact.
  2. Preheat your broiler. In a small saucepan over medium heat, combine the coconut milk, ginger, agave nectar and tamari. Add chili garlic sauce, to taste. Whisk the ingredients together and simmer for a couple of minutes to infuse the flavors, stirring often. Remove the pan from heat and stir in the rice vinegar.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/

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