Quick Roasted Brussels Sprouts with Coconut Ginger Sauce

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Ingredients

½ cup light coconut milk
1 ½ 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 or sambal oelek (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

As published by Cookie and Kate.

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