Quick Roasted Brussels Sprouts with Coconut Ginger Sauce
Total Time
15 minutes
Prep Time
5 mins
Cook Time
10 mins
Rating
4.8 out of 5 stars
(12)
Ingredients
2 servings
- Spicy coconut ginger sauce
- 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 (to taste)**
- 1 teaspoon rice vinegar (or lime juice)
- Brussels sprouts
- 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
How would you rate this recipe?
Preparation
Chef’s notes
Brussels sprouts roasting method adapted from my roasted brussels sprouts and cranberries with barley recipe.
Preparation tips:
If you want to make more than 2 servings at once, I’d suggest roasting the halved sprouts, lightly coated in coconut oil, at 400 degrees Fahrenheit on a rimmed baking sheet. Roast until tender and caramelized (around 20 to 25 minutes), turning halfway. Multiply the quantities of sauce ingredients as necessary.
If you want to turn this side into a full meal, serve the sprouts and sauce over a bed of long-grain rice and tofu. Find my recommended rice cooking method here. For crispy baked tofu, toss drained and cubed tofu in coconut oil and tamari/soy sauce and sprinkle with arrowroot starch or corn starch (optional). Bake at 400 degrees Fahrenheit, tossing occasionally, until nice and crisp, about 20 to 30 minutes (for more detailed instructions, check out my crispy baked tofu method).
*Make it gluten free:
Tamari is a delicious, readily available Japanese soy sauce that is gluten free. Regular soy sauce is not gluten free.
**You can find chili garlic sauce in the Asian aisle of the grocery store. I love the stuff. If you can’t find it, you could probably add sriracha, to taste, or just a generous pinch of red pepper flakes.