
Quick Roasted Brussels Sprouts with Coconut Ginger Sauce
Ingredients (9)
- 1/2 cup light coconut milk
- 1 1/2 teaspoons fresh grated ginger or 3/4 teaspoon powdered ginger
- 1 teaspoon agave nectar or sugar
- 1 teaspoon reduced sodium tamari or soy sauce*
- 1/2 to 2 teaspoons chili garlic sauce (to taste)**
- 1 teaspoon rice vinegar (or lime juice)
- 3/4 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
Directions
Learn how to make this recipe at Cookie and Kate