Quick Roasted Brussels Sprouts with Coconut Ginger Sauce


Spicy coconut ginger sauce:

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)

Brussels sprouts:

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