The Recipe
Quick Roasted Brussels Sprouts with Coconut Ginger Sauce
COOK TIME : 10 minutesPREP TIME : 5 minutes
From Cookie and Kate
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Ingredients
DESCRIPTION
Tender roasted brussels sprouts tossed in a simple, spicy coconut ginger sauce. This vegan and gluten-free side dish comes together in less than 15 minutes.
INGREDIENTS
- ½ cup light coconut milk
- 1½ 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)
- ¾ 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
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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