Photo: Jonas Ducker
Quick Roasted Brussels Sprouts with Coconut Ginger Sauce
9 ingredients
5 min + 10 min
2
openrecipes
Tender roasted brussels sprouts tossed in a simple, spicy coconut ginger sauce. This vegan and gluten-free side dish comes together in less than 15 minutes.
Estimated Nutrition (whole recipe, rough)
446
Calories
8g
Protein
28g
Fat
46g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Agave | 1 tsp (7g) | 21 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup light coconut milk
- 1½ teaspoons fresh grated ginger or ¾ teaspoon powdered ginger
- 1 teaspoon agave nectar or sugar
- 1 teaspoon reduced sodium tamari or soy sauce*
- ½ to 2 teaspoons chili garlic sauce (to taste)**
- 1 teaspoon rice vinegar (or lime juice)
- ¾ pound Brussels sprouts, nubby ends cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts)
- 1 tablespoon coconut oil
- Sprinkle of sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes