Gather · then cook

Quick Roasted Brussels Sprouts with Coconut Ginger Sauce

Scaled for 2 portions · 5 steps

0.5 cuplight coconut milk1.5 tspfresh grated ginger or ¾ teaspoon powdered ginger1 tspagave nectar or sugar1 tspreduced-sodium tamari or soy sauce*0.5–2 tspchili-garlic sauce or sambal oelek (to taste)**1 tsprice vinegar (or lime juice)340 gBrussels sprouts, nubby ends cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts)1 tbspcoconut oil1 sprinklesea salt

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