Ingredients
½cupcoconut milk,light
1½tspginger,fresh grated or ¾ tsp powdered ginger
1tspagave nectar,or sugar
1tsptamari,reduced sodium or soy sauce
2tspchili garlic sauce,to taste
1tsprice vinegar,or lime juice
¾lbBrussels sprouts,nubby ends cut off, discolored leaves removed and sliced in half
1tbspcoconut oil
Sprinkle of sea salt
Preparation
Preheat broiler. In a small saucepan over medium heat, combine the coconut milk, ginger, agave nectar and tamari. Add chili garlic sauce, to taste.
Whisk the ingredients together and simmer for a couple of minutes to infuse the flavors, stirring often. Remove the pan from heat and stir in the rice vinegar.
Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for 2 to 3 minutes. It should be so hot that a few drops of water sizzle and quickly disappear after contact.
Toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.
Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat sides are face down. Cook for about 2 minutes, or until they are starting to brown on the bottom.
Transfer the pan to the broiler. Let the Brussels broil for about 3 minutes. Check the sprouts for doneness—their tops should be a little browned and the bottoms caramelized.
Transfer the sprouts to a bowl(s), drizzle with coconut ginger sauce and serve.
