1

Preheat the oven to 400° Fahrenheit.

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

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

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

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

6

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

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.