Quick Roasted Brussels Sprouts with Coconut Ginger Sauce

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

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Learn how to make this recipe at Cookie and Kate