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