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  • Prep-time: / Ready In:
  • Makes 3 cups
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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.

By Darshana Thacker Wendel,

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

  1. 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.
  2. 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.
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9 Comments

Comments (9)

(4.75 from 8 votes)
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Amber B2 months ago
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This was sooooo good. I didn’t have leeks so I used a little sweet yellow onion, and added extra garlic and nutritional yeast.

Ruth4 months ago
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This was amazing! Will be making it often.

Rebecca9 months ago
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Made this twice and had it over toast for breakfast. It’s delicious and keeps me satisfied for a long time.

Mary10 months ago
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Fantastic! A plus.

Kristen11 months ago
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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.

Peace1 year ago
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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.

Jessika1 year ago
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Delicious & Easy! Definitely a keeper!

Shelley1 year ago
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wouldn’t the broth need to be removed before adding the milk mixture to the sprouts? Otherwise it will not thicken

Liz1 year ago
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That amount of broth will evaporate while your simmering the brussel sprouts.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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