Baked Brussels sprouts with a savory coconut milk sauce

2 persons | 40 minutes

This brings some variety from the oriental kitchen. The vegetables are gently baked in the oven and served with a spicy, aromatic coconut milk sauce. The ginger and rice vinegar provide the necessary pep and result in a perfect combination.

Rating: Ø 5 ( 4 votes )
Baked Brussels sprouts with a savory coconut milk sauce
Baked Brussels sprouts with a savory coconut milk sauce

2 persons | 40 minutes

This brings some variety from the oriental kitchen. The vegetables are gently baked in the oven and served with a spicy, aromatic coconut milk sauce. The ginger and rice vinegar provide the necessary pep and result in a perfect combination.

Rating: Ø 5 ( 4 votes )

Ingredients

  • 350 g Brussels sprouts
  • 1 tbsp coconut oil, or other vegetable oil
  • Salt, to taste
  • 120 ml coconut milk
  • 3⁄₄ tsp ginger, ground
  • 1 tsp agave syrup, or sugar
  • 1 tsp soy sauce
  • 1 -2 tsp Hot Sauce
  • 1 tsp Rice Vinegar, or Lime Juice

Instructions

  1. Cut the ends of the Brussels sprouts, quarter and place in a bowl.
  2. Add the oil and salt and mix.
  3. Line the baking tray with baking paper.
  4. Spread the seasoned Brussels sprouts on top.
  5. Bake in the oven at 220° C for approx Bake for 20-25 minutes.
  6. Add the coconut milk, ginger, agave syrup and the soy sauce to the saucepan and mix together.
  7. Then add the hot sauce to taste.
  8. Boil the sauce and cook over a medium heat for approx. Simmer for 3 minutes.
  9. Remove the sauce from the heat and stir in the rice vinegar or lime juice.
  10. Place the baked Brussels sprouts and serve with the finished sauce.

Ground ginger can be replaced with 1-2 teaspoons grated fresh ginger.

Utensils

  • knife
  • cutting board
  • baking sheet
  • parchment paper
  • small saucepan