- Prep-time: / Ready In:
- Makes 3 cups
- Serving size: 1 cup
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Not into Brussels sprouts? This comforting side dish might just change your mind. First the sprouts are simmered in a savory, garlicky broth until just tender. Then they’re dressed with a rich and tangy cheese sauce. A hint of sweetness from sun-dried tomatoes rounds things out. This easy recipe comes together in just 15 minutes.
Ingredients
- 1 lb. Brussels sprouts, trimmed and halved (4 cups)
- 1 cup thinly sliced leeks (white parts only)
- 1 clove garlic, minced
- ¼ to ½ cup vegetable broth or water
- 1 cup unsweetened, unflavored plant milk
- 2 tablespoons unbleached all-purpose flour
- 1 tablespoon nutritional yeast
- 1 teaspoon yellow mustard
- 1 tablespoon finely chopped sun-dried tomatoes (not oil-packed)
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon finely chopped fresh parsley
Instructions
- In a large saucepan cook Brussels sprouts, leeks, and garlic in vegetable broth over medium-low 10 minutes or until sprouts can be pierced with a fork, stirring occasionally. Do not overcook.
- In a bowl whisk together milk, flour, nutritional yeast, and mustard. Stir in sun-dried tomatoes. Add to Brussels sprouts. Cook 3 to 5 minutes or until sprouts are coated and the sauce thickens, stirring frequently. Season with salt and pepper. Sprinkle with parsley.
Nutritional Information:
Per serving (1 cup): 130 calories, 25 g carbohydrates, 8.1 g protein, 1.8 g total fat, 0.2 g saturated fat, 0 g cholesterol, 136 mg sodium, 7.6 g fiber, 5.3 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (16)
(5 from 12 votes)I love this dish!! I have made it a couple ways, cooking in broth..also steaming brussel sprouts and sauteing leek/garlic then combining all. I add an extra tbsp of nutritional yeast, and lots of black pepper plus some long pepper! Sometimes I do extra sauce. Very tasty! Kind of like Mac and cheeze brussel sprouts!
very good gets my veggies in
Love this! Advise ramping up the amounts for the leeks, garlic, sun dried tomatoes (soak in boiling water first), and parsley. Company good, this one ~ thanks!
p.s. I used as filling with small corn tortillas ~ worked perfectly!
Looks delicious
What can you use instead of flour?
Ground oats, Non GMO Cornstarch, Tapioca flour, Arrowroot starch. Last two are keto in that they are not grains.
This was sooooo good. I didn't have leeks so I used a little sweet yellow onion, and added extra garlic and nutritional yeast.
This was amazing! Will be making it often.
Made this twice and had it over toast for breakfast. It’s delicious and keeps me satisfied for a long time.
Fantastic! A plus.
I've made this twice, and I really like it. The second time, I heated the sauce and then added the flour so it would thicken a bit more. I forgot to add the sun dried tomatoes the second time, but I found that it's just as good without them. There's something comforting about the creaminess of the sauce.
It wasn’t bad, but I probably won’t make it again. Wasn’t really cheesy, more like a gravy. Took away the bitterness from the Brussels sprouts—they tasted good. I was only making ~1/4 of recipe so I just eyeballed ingredients which might have made my result less good than it should have been. I added a little miso and tamari, more Nooch, a little Dijon and brown mustards as well, and much more water to make it better. I didn’t have sun dried tomatoes, so I put in a little fresh bell pepper, roasted bell pepper, and mushrooms, all chopped small.
Delicious & Easy! Definitely a keeper!
wouldn't the broth need to be removed before adding the milk mixture to the sprouts? Otherwise it will not thicken
That amount of broth will evaporate while your simmering the brussel sprouts.