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Garlicky Brussels Sprouts in Cheesy Sauce
These Garlicky Brussels Sprouts in Cheesy Sauce are quick and easy to make, taking only 15 minutes and only simple ingredients! They are a delicious and healthful side dish. This vegetable is eyecatching and creamy, and even your kids will be begging for more! Making brussels sprouts in the oven is a quick and easy method to add extra vegetables to your diet. Give this dish a try even if you’ve never loved Brussels Sprout before.
This recipe is perfect for thanksgiving parties especially when celebrating St. Patrick’s Day. But it is also a favorite during the colder months. Brussels sprouts are great for this time of year because of their flavor and heritage. This dish is simple and straightforward, so it won’t add to the stress of preparing a large holiday feast. The taste goes well with a variety of foods, so you can make this recipe any time of the year. Let’s go over the basic ingredients and tips of this recipe.
- Brussels Sprout: Make sure that fresh brussels sprout you will use instead of frozen sprouts.
- Sun-dried Tomato: Do not use tomato paste
- Garlic: Don’t forget to add this. Garlic gives flavor to this recipe.
Tips for the Cheesy Garlicky Brussels Sprouts
- Use brussels sprouts that are still fresh. Using fresh brussels sprouts with brilliant green heads, firm and weighty for their size, and firmly packed leaves will guarantee that you get the maximum taste out of this meal.
- Remove the outer leaves and stem. The leaves of brussels sprouts are generally withered and discolored, and they have the least taste. The meal will be tastier if the inner leaves are used.
- Kept in an airtight container in the refrigerator They can last up to four days in the refrigerator. Simply set the brussels sprouts on a baking sheet and reheat in the oven for about 5 minutes at 350°F.
- I don’t advise freezing Brussels sprouts cause they will lose their texture.
- Do not overcook them.
Garlicky Brussels Sprouts in Cheesy Sauce Recipe:
Garlicky Brussels Sprouts Cheesy Sauce
- 4 cups brussels sprouts trimmed and halved
- 1-2 cup leeks white parts only, finely sliced
- 2 clove garlic minced
- ¼ cup vegetable broth
- 8 oz unsweetened unflavored plant milk
- 6 tbsp all-purpose flour unbleached
- 1-2 tbsp nutritional yeast
- 1 tsp yellow mustard
- 3 tsp sun-dried tomatoes not oil-packed, finely chopped
- sea salt to taste
- black pepper freshly ground
- 3 tsp fresh parsley finely chopped
- Cook Brussels sprouts, leeks, and garlic in a vegetable broth in a large saucepan over medium-low heat, for 10 minutes or until sprouts are soft.
- Whisk together the milk, flour, nutritional yeast, and mustard in a mixing bowl. Add the sun-dried tomatoes and mix well. Combine with Brussels sprouts. Cook, turning regularly, for 3 to 5 minutes, or until the sprouts are coated and the sauce thickens.
- Salt & pepper to taste. Serve with a parsley garnish on top.