Brussel Sprouts with Brown Rice Syrup-Ginger Glaze
brussel sprouts, halved
freshly grated ginger
brown rice syrup
brown rice vinegar
Steam brussel sprouts for five minutes, or until tender. Drain.
Heat oil in a large skillet. Add ginger, salt, grated carrot, brown rice syrup, and brown rice vinegar. Cook over medium heat until thick and bubbly.
Add cooked brussel sprouts, mixing in well with the glaze.