Name: Creamy Brussels Sprouts with Sun-Dried Tomatoes
Prep time: 15 min
Total time: 15 min
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

Prep-time: 15 minutes / Ready In: 15 minutes
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, Sep 9, 2019

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.

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