Name: Quick Roasted Brussels Sprouts with Coconut Ginger Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Yield: 2
Ingredients: For Spicy Coconut Ginger Sauce:; ½ cup coconut milk; 1½ tsp ginger; 1 tsp Agave Nectar; 1 tsp tamari; 2 tsp chili garlic sauce; 1 tsp rice vinegar; For Brussels Sprouts:; ¾ lb brussels sprouts; 1 tbsp coconut oil; Sprinkle of sea salt

quick roasted brussels sprouts with coconut ginger sauce recipe

How To Make Quick Roasted Brussels Sprouts with Coconut Ginger Sauce

These roasted brussels sprouts are made flavorful by the spiced coconut ginger sauce. This is a gluten-free and vegan recipe that only takes 15 minutes.

Preparation: 5 minutes

Cooking: 10 minutes

Total: 15 minutes

Serves:

Ingredients

For Spicy Coconut Ginger Sauce:

½cupcoconut milk,light
1½tspginger,fresh grated or ¾ tsp powdered ginger
1tspagave nectar,or sugar
1tsptamari,reduced sodium or soy sauce
2tspchili garlic sauce,to taste
1tsprice vinegar,or lime juice

For Brussels Sprouts:

¾lbBrussels sprouts,nubby ends cut off, discolored leaves removed and sliced in half
1tbspcoconut oil
Sprinkle of sea salt

Instructions

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.