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

Name: Quick Roasted Brussels Sprouts with Coconut Ginger Sauce
Prep time: 5M
Cook time: 10M
Total time: 15M
Ingredients: ½ cup light coconut milk; 1½ teaspoons fresh grated ginger or ¾ teaspoon powdered ginger; 1 teaspoon agave nectar or sugar; 1 teaspoon reduced sodium tamari or soy sauce*; ½ to 2 teaspoons chili garlic sauce (to taste)**; 1 teaspoon rice vinegar (or lime juice); ¾ pound Brussels sprouts, nubby ends cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts); 1 tablespoon coconut oil; Sprinkle of sea salt

You need 9 Ingredients

Sprinkle of sea salt

1 tablespoon coconut oil

¾ pound Brussels sprouts, nubby ends cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts)

1 teaspoon rice vinegar (or lime juice)

½ to 2 teaspoons chili garlic sauce (to taste)**

1 teaspoon reduced sodium tamari or soy sauce*

1 teaspoon agave nectar or sugar

1½ teaspoons fresh grated ginger or ¾ teaspoon powdered ginger

½ cup light coconut milk

Showing 2 out of 5 Steps

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.
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.

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