Okay, one more Brussels sprout recipe, because it’s so different!

Serve 2

Spicy coconut ginger sauce
1/2 cup light coconut milk
1 1/2 tsp freshly grated ginger
1 tsp sugar or Agave nectar (optional)
1 tsp reduced sodium tamari, soy sauce or coconut aminos
1/2 to 2 tsp chili garlic sauce, to taste
1 tsp rice vinegar (or lime juice)

The Brussels sprouts
3/4 lb Brussels sprouts, nubby ends cut off and sliced in half. Use smaller sprouts
1 tbsp coconut oil
A sprinkle of sea salt

Preheat your broiler. In a small saucepan over medium heat, combine the coconut milk, ginger and sugar/agave nectar. Add the 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 the heat and stir in the rice vinegar/lime juice.

Set a 12 inch cast iron skillet over medium 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 the coconut oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of the oil.
Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat side is down. Let them cook for about 2 minutes, or until they are starting to brown on the bottom.

Transfer the pan to the broiler. Let the Brussels sprouts broil for about 3 minutes. Check them for doneness – their tops should be a little browned and the bottoms caramelized.

Transfer the sprouts to a bowl and drizzle the coconut ginger sauce over them and serve