Quick Roasted Brussels Sprouts with Coconut Ginger Sauce
Ingredients
Spicy Coconut Ginger Sauce
-
½
cup
light coconut milk
-
1 ½
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
Brussels Sprouts
-
¾
pound
Brussels sprouts, nubby ends cut off, discolored leaves removed and sliced in half
-
1
tablespoon
coconut oil
-
to taste
none
sea salt
Instructions
- Preheat the broiler and combine coconut milk, ginger, agave nectar, and tamari in a saucepan over medium heat, adding chili garlic sauce to taste.
- Simmer the sauce for a couple of minutes, then stir in rice vinegar and remove from heat.
- Heat a cast iron skillet over medium-high heat for 2-3 minutes until hot.
- Toss Brussels sprouts with coconut oil and salt, then add them to the hot skillet with flat sides facing down.
- Cook for about 2 minutes until browned on the bottom, then transfer the skillet to the broiler for about 3 minutes.
- Check for doneness, then transfer sprouts to a bowl, drizzle with sauce, and serve.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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