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.
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.
- Calories: 272.05kcal
- Fat: 19.39g
- Saturated Fat: 16.68g
- Monounsaturated Fat: 0.95g
- Polyunsaturated Fat: 0.52g
- Carbohydrates: 23.77g
- Fiber: 6.75g
- Sugar: 9.26g
- Protein: 7.41g
- Sodium: 218.20mg
- Calcium: 87.70mg
- Potassium: 809.90mg
- Iron: 4.38mg
- Vitamin A: 64.64µg
- Vitamin C: 146.10mg
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