Roasted Coconut Ginger Brussels Sprouts
Serving Size / Yield
- 1/2 C. coconut milk
- 1 1/2 tsp. fresh grated ginger
- 1 tsp. agave nectar
- 1 tsp. soy sauce
- 1/2-2 tsp. chili garlic sauce
- 1 tsp. lime juice
- 3/4 lb. Brussels sprouts, halved
- 1 Tbs. coconut oil
- sea salt
Preheat the broiler. In a saucepan, combine the coconut milk, ginger, agave nectar, and soy sauce. Cook over medium heat. Add the chili garlic sauce to taste. Whisk the ingredients together and simmer for several minutes, stirring often. Remove the pan from the heat and stir in the lime juice.
Heat a cast iron skillet over medium high heat on the stove and let it heat for 2 to 3 minutes. Toss the prepared Brussels sprouts with oil and salt until evenly coated. Cook the sprouts cut side down in the skillet for about 2 minutes, or until they start to brown on the bottom.
Transfer the pan to the broiler. Broil the sprouts for approximately 3 minutes. When the tops are browned and the bottoms caramelized they are finished. Transfer the sprouts to a bowl and drizzle with coconut ginger sauce and serve.