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Quick Roasted Brussels Sprouts With Coconut Ginger Sauce

51 faves
Nutrition per serving    (USDA % daily values)
CAL
173
FAT
45%
CHOL
0%
SOD
16%
Uploaded by: Cookie and Kate

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Ingredients for 2 servings

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

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