Cookie and Kate · by Cookie and Kate★ 4.8
Quick Roasted Brussels Sprouts with Coconut Ginger Sauce
NUTRITION · PER SERVING15M COOK
CAL 10%·PRO 14%
CARBS 21G42% OF CAL
8G FIBER6G OTHER7G TOTAL SUGAR
FAT 11G50% OF CAL
9G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted brussels sprouts coated in a spicy coconut ginger sauce. Ready in under 15 minutes, this vegan and gluten-free side is aromatic and satisfying.
side🍳 skillet🥄 saucepan🔥 ovendairy freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup light coconut milk
- 1 1/2 teaspoons fresh grated ginger or 3/4 teaspoon powdered ginger
- 1 teaspoon agave nectar or sugar
- 1 teaspoon reduced-sodium tamari or soy sauce*
- 1/2 to 2 teaspoons chili-garlic sauce or sambal oelek (to taste)**
- 1 teaspoon rice vinegar (or lime juice)
- 3/4 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
At a glance
PER SERVING · TIME 15M
CAL 10%·PRO 14%
CARBS 21G42% OF CAL
8G FIBER6G OTHER7G TOTAL SUGAR
FAT 11G50% OF CAL
9G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 329mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 846mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.