Quick Roasted Brussels Sprouts with Coconut Ginger Sauce Recipe

Preheat broiler. In a small saucepan over medium heat, combine the coconut milk, ginger, agave nectar and tamari. Add chili garlic sauce, to taste.

Whisk the ingredients together and simmer for a couple of minutes to infuse the flavors, stirring often. Remove the pan from heat and stir in the rice vinegar.

Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for 2 to 3 minutes. It should be so hot that a few drops of water sizzle and quickly disappear after contact.

Toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.

Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat sides are face down. Cook for about 2 minutes, or until they are starting to brown on the bottom.

Transfer the pan to the broiler. Let the Brussels broil for about 3 minutes. Check the sprouts for doneness—their tops should be a little browned and the bottoms caramelized.

Transfer the sprouts to a bowl(s), drizzle with coconut ginger sauce and serve.