Creamy Brussels Sprouts and Potatoes (Vegan)
Do you have a thing about Brussels Sprouts? It seems to be a love-hate relationship that most people have. Either they love them or hate them. I can go either way. It all depends on how they are cooked, am I right? But the thing is, they are just adorable (looking like little baby cabbages) and totally healthy and they seem to have become a thing for Thanksgiving!
This recipe will make you fall in love, even if you had a previous bad relationship! I had to make this 3 or 4 times (I can’t remember now!) because I was looking for not only the right flavors for the vegan cream sauce, but also the best topping for the finishing touch. Feel free to add grated cheese or bacon (or both) to the topping, but I found my final test didn’t need any of that and therefore is totally vegan, gluten-free and scrumptious! You do you.
As you can see above, the second round of this dish got a bit burnt and did not make for pretty pictures. Yes, I tried to fix it up by putting new almonds on top but definitely not photo worthy. Just making it real here. These things happen to the best of us! Yes, if you ask my hubby, he will tell you how often I forget about things on the stove or oven just long enough to not be pretty. It’s a curse.
Ahhh… this is a bit better. So, this is a one pan side dish that can either be done totally in the oven – or if your oven happens to be pretty full, like on Thanksgiving – you can do it is an oven-proof skillet or braiser and just finish it off in the oven after the turkey comes out. Done.
The other good thing about this dish – other than the amazing creaminess and flavors – is that is works very well closer to room temperature. In other words, it can sit on the table for a bit while waiting for everything else to come out. Now that’s my kind of side dish!
This dish uses my homemade poultry seasoning (or feel free to use store bought or omit it altogether). You can find that simple recipe HERE.
If you make this – or your version of this – please let me know how it goes and if you liked it!
Creamy Roasted Brussels Sprouts and Potatoes (Vegan)
These creamy roasted Brussels sprouts and potatoes are full of flavor with a healthy punch of nutrition and they are totally vegan.
Servings: 8
Ingredients
- 16 ounces (450g) fresh Brussels sprouts stem end trimmed and halved (or quartered, if large) lengthwise through the core
- 12 ounces (340g) small red potatoes (any potato will work) washed and cut into 1-inch pieces
- 2 tablespoons olive oil or 1 T butter and 1 T oil
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 teaspoon red pepper flakes optional - more or less to taste
- ½ cup coconut cream or heavy cream
- ½ cup plant-based milk (I used almond) or whole milk
- 2 bay leaves
- 2 teaspoons poultry seasoning See notes for link to my recipe!
- 1 teaspoon mace, ground or ½ teaspoon nutmeg, optional
- 1-2 sprigs thyme or marjoram I used one of each, optional
Topping Suggestion
- ½ cup sliced (or slivered) almonds sub pecans or pistachios, if desired
- ½ cup Fried onions or shallots I used gluten-free canned fried onions
Instructions
Oven method
- Heat the oven to 400°F (204°C). Arrange prepped Brussels sprouts and potatoes in a shallow baking dish just large enough for a generous layer. Some overlap is fine.
- Add the oil, salt and pepper and red pepper flakes and toss to coat and combine. Spread out and roast in the oven for about 30 minutes (stirring well after 15 mins) until the sprout and potatoes are nearly cooked through and brown in spots.
- While they are roasting, combine cream and milk with bay, mace (or nutmeg) and some black pepper in a microwave-safe glass container. I used my pyrex 2-cup measuring cup. Microwave for about 20-30 seconds just to warm it up so it isn't going in cold to the dish. Add the thyme or marjoram and let it sit until veg are ready.
- Once the sprouts are roasted for 30 minutes, remove from oven and pour the milk mixture over and stir slightly. Return to the oven for 10 minutes (stirring halfway through) or until cream thickens. Remove from oven.
Stovetop Method (with 5 minute broil in the oven)
- Combine Brussels sprouts and potatoes in an oven-proof skillet or braiser with a lid and add oil and salt and pepper. Cover and cook for about 15-20 minutes, stirring periodically, until sprouts are nearly cooked through. Remove cover and cook 5 minutes more or until you have some char on the vegetables.
- While they are cooking, combine cream and milk with bay, mace (or nutmeg) and some black pepper in a microwave-safe glass container. I used my pyrex 2-cup measuring cup. Microwave for about 20-30 seconds just to warm it up so it isn't going in cold to the dish. Add the thyme or marjoram and let it sit until veg are ready.
- Add cream mixture to the pan and stir to combine. Cook another 10 minutes, uncovered, or until the cream thickens, stirring periodically.
Finishing (for both methods)
- Turn oven to broil. Distribute toppings of choice over the top evenly. Place under broiler for 4-5 minutes until toppings turn golden brown (not dark!). Do not walk away! Depending on your broiler, this can take as little as 3 minutes or as much as 8 minutes. 4 minutes was my sweet spot. Pay attention so you don't end up with burnt toppings.
- Enjoy right out of the oven, or allow it to sit for up to 45 minutes. Yumm!
Notes
You can make your own poultry seasoning. Check out my recipe HERE.
