1 1/2 lbs brussel sprouts
3 Tbsp BBF Organic Virgin Coconut Oil
3 cloves garlic, minced
1 Tbsp ginger, grated
2 Tbsp BBF Organic Agave
1 Tbsp soy sauce
Dash salt and pepper
1. Rinse the brussels sprouts under cold water and pat dry. Cut into quarters.
2. Heat coconut oil over medium-high heat for 1-2 minutes. Add garlic and brussels sprouts. Saute until the sprouts begin to brown.
3. Reduce heat to low and cook for 3-5 minutes. Add fresh ginger, agave and soy sauce. Heat until a caramelization is reached, usually 3-5 minutes. Season with salt and pepper.