Baked Brussels sprouts with a savory coconut milk sauce
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
Utensils
- knife
- cutting board
- baking sheet
- parchment paper
- small saucepan
Instructions
- Cut the ends of the Brussels sprouts, quarter and place in a bowl.
- Add the oil and salt and mix.
- Line the baking tray with baking paper.
- Spread the seasoned Brussels sprouts on top.
- Bake in the oven at 220° C for approx Bake for 20-25 minutes.
- Add the coconut milk, ginger, agave syrup and the soy sauce to the saucepan and mix together.
- Then add the hot sauce to taste.
- Boil the sauce and cook over a medium heat for approx. Simmer for 3 minutes.
- Remove the sauce from the heat and stir in the rice vinegar or lime juice.
- Place the baked Brussels sprouts and serve with the finished sauce.
Ground ginger can be replaced with 1-2 teaspoons grated fresh ginger.
