Quick Roasted Brussels Sprouts with Coconut Ginger Sauce

Name: Quick Roasted Brussels Sprouts with Coconut Ginger Sauce
Yield: 2 servings
Ingredients: Light Coconut Milk; Grated Fresh Ginger; Ground Ginger; Agave Nectar; Sugar; Low Sodium Tamari; Low Sodium Soy Sauce; Chili Garlic Hot Sauce; Unseasoned Rice Vinegar; Fresh Lime Juice; Brussels Sprouts; Coconut Oil; Sea Salt

Cookie and Kate

Serves: 2 Save

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