Name: Quick Roasted Brussels Sprouts with Coconut Ginger Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1/2 cup light coconut milk; 1 1/2 teaspoons fresh grated ginger or 3/4 teaspoon powdered ginger; 1 teaspoon agave nectar or sugar; 1 teaspoon reduced sodium tamari or soy sauce*; 1/2 to 2 teaspoons chili garlic sauce (to taste)**; 1 teaspoon rice vinegar (or lime juice); 3/4 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