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

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

  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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