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.
Course: Side Dish
Keyword: Brussels sprouts, creamy
Author: Kiki Simpson, Healthy Sexy Kitchen
16 ounces (450g)fresh Brussels sproutsstem end trimmed and halved (or quartered, if large) lengthwise through the core
12ounces (340g)small red potatoes (any potato will work)washed and cut into 1-inch pieces
2tablespoonsolive oilor 1 T butter and 1 T oil
½teaspoonsaltor to taste
½teaspoonblack pepperor to taste
1teaspoonred pepper flakesoptional - more or less to taste
½cupcoconut creamor heavy cream
½cupplant-based milk (I used almond)or whole milk
2teaspoonspoultry seasoningSee notes for link to my recipe!
1teaspoonmace, groundor ½ teaspoon nutmeg, optional
1-2 sprigsthyme or marjoramI used one of each, optional
½cupsliced (or slivered) almondssub pecans or pistachios, if desired
½cupFried onions or shallotsI used gluten-free canned fried onions
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!
You can make your own poultry seasoning. Check out my recipe HERE.