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.