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Easy 'Cheesy' Potatoes With Brussels Sprouts
Vegan and gluten-free easy cheesy potatoes with Brussels sprouts! The healthy 'cheese' sauce is made from butternut squash and the Brussels sprouts add a wonderful seasonal touch. This recipe is perfect for a comforting dinner, or a side dish for the holidays that's packed full of flavour and nutritious ingredients.
For the butternut squash 'cheese' sauce
Make the roasted vegetables
Preheat the oven to 200 degrees C (400 F) and line a baking tray with parchment paper.
Start by tossing the potatoes and Brussels sprouts in a little bit of date (or maple) syrup and garlic powder. Transfer to the baking tray and roast in the preheated oven until the vegetables cooked through and crispy.
Make the 'cheesy' sauce
Boil the butternut squash, carrots and onions until they are soft, which usually takes around 15 minutes.
Once the vegetables for the cheesy sauce are cooked through, drain them but keep the water you cooked them in. Add the vegetables to a food processor or blender together with around a cup of the cooking water, plant based milk, red chilli peppers, garlic, mustard, salt, paprika, cumin, turmeric and cornstarch. Blend until smooth.
Combine sauce and vegetables
When they are ready, transfer the potatoes and Brussels sprouts to a pan over a medium-high heat together with the sauce. Stir for a few minutes to allow the sauce to thicken.
Add green peas and spinach, stirring for 2-3 minutes more. Serve when the spinach wilts.
Calories: 319kcal, Carbohydrates: 71g, Protein: 11g, Fat: 2g, Saturated Fat: 1g, Sodium: 470mg, Potassium: 1876mg, Fiber: 12g, Sugar: 17g, Vitamin A: 19691IU, Vitamin C: 126mg, Calcium: 180mg, Iron: 5mg