Brussels sprouts are like delightful miniature cabbages. They’re packed with both flavor and nutrients, and they're incredibly adorable, too. The recipe below brings out their sweetness through oven roasting and pairs them with a savory and spicy sauce that's enriched with coconut milk.
Serve this saucy vegetable dish over steamed rice (use brown rice for extra nutrition). Look for Brussels sprouts that are uniform in size so that they cook evenly. Use agave nectar or another liquid sweetener besides honey to make the recipe vegan.
Roasted Brussels Sprouts with Coconut Ginger Sauce
4
10 minutes
20 minutes
30 minutes
2 tablespoons olive oil or coconut oil
1½ pounds Brussels sprouts, trimmed and halved through the stem end
Pinch of salt
1 cup coconut milk
1 tablespoon grated fresh ginger
2 teaspoons honey or agave nectar
2 teaspoons soy sauce or tamari
1 to 2 teaspoons sriracha
1 tablespoon freshly squeezed lime juice
Preheat the oven to 400ºF.
Heat the oil in a large, oven-safe skillet over medium-high heat. Add the Brussels sprouts, cut-side down, sprinkle with salt and cook until the sprouts are nicely browned on the bottom, about 5 minutes. Transfer the skillet to the oven and roast the sprouts until they are tender, 10 to 15 minutes more.
While the sprouts are roasting, make the sauce. In a small saucepan over medium heat, stir together the coconut milk, ginger, honey, soy sauce and sriracha. Bring to a simmer and cook, stirring frequently, for 3 to 5 minutes. Remove from the heat.
When the sprouts are done, transfer them to a serving platter and drizzle the sauce over the top. Serve immediately.
