Nutritional Wisdom with Carly Pollack

Spicy Coconut Ginger Brussels Sprouts

Cookie and Kate
Spicy Coconut Ginger Brussels Sprouts Spicy Coconut Ginger Brussels Sprouts

1/4 cup coconut milk, canned
3/4 tsp fresh grated ginger
1 pinch Stevia
1/2 tsp coconut aminos
1/2 tsp Sriracha chile sauce
1/2 tsp rice vinegar
1/2 lb Brussels sprouts, trimmed and halved
1 tbsp coconut oil, melted
1 pinch sea salt

Preheat oven to 400 degrees. In a small saucepan over medium heat, combine the coconut milk, ginger and stevia. Add Sriracha, 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 or lime juice. Toss the trimmed Brussels sprouts with the coconut oil and sea salt and place in a glass baking dish. Bake for 35 minutes or until the sprouts are browned and tender. Transfer the sprouts to a bowl and drizzle with the coconut ginger sauce.

2 Servings

Recipe Credit