Brussels Sprouts with Garlic Cream

This recipe is the perfect comforting side dish for any meal. Brussels sprouts are tossed in olive oil and balsamic vinegar and baked until delicious and crispy. To finish this dish off the Brussels sprouts are topped with nutritional yeast and paired with a rich and creamy roasted garlic cashew sauce. This recipe is completely plant based and packed with fibre and nutrients. An elevated side dish for the holidays or any occasion!

Instructions

1. 1

   Preheat the oven to 400° Fahrenheit.

2. 2

   Remove the outer papery layers from the head of garlic. Cut ¼ inch off from the head of garlic, so that the cloves are exposed. Drizzle the head of garlic in olive oil and wrap in foil. Roast garlic for 30-40 minutes. When garlic is finished roasting, remove from the oven and open foil to allow the garlic to cool for 10 minutes.

3. 3

   In the meantime, add Brussels sprouts to a parchment lined baking sheet. Toss with olive oil, balsamic vinegar and ¼ tsp each of salt and pepper. Roast in the oven for 15-20 minutes, stirring 2-3 times to prevent burning, until crispy.

4. 4

   To prepare the cashew cream sauce: press the roasted garlic cloves out of the peel. Add roasted garlic cloves, soaked cashews, water and remaining spices to a high-speed blender and blend until smooth and creamy, scraping down the sides with a spatula as necessary.

5. 5

   Toss crispy Brussels sprouts with nutritional yeast. Serve with a healthy dollop of roasted garlic cashew cream sauce!

6. 6

   Store cooled leftovers covered in the refrigerator for 1-2 days, though best when fresh.

7. 7

   Substitutions: Omit nutritional yeast if preferred or you don’t have on hand. Swap homemade roasted garlic cream sauce for cheese of your preference – Parmesan or goat cheese would be delicious! Substitute olive oil for oil of your preference.