Creamy Brussel Sprouts with Sun-dried Tomatoes

I just started eating Brussel sprouts a couple of years ago so I totally get it when people say they don’t love them. But I have learned that it really is about how they are prepared.

This unique dish is simple, healthy, and absolutely delicious!!

It even got 2 thumbs up from my picky 9-year-old son!

Ingredients

1 pound Brussel sprouts, trimmed and quartered

1 clove garlic, minced

1/4 cup vegetable broth

1 cup unsweetened, unflavored almond milk

2 Tbsp all-purpose flour

3 Tbsp nutritional yeast

1 Tbsp yellow mustard

2 Tbsp julienne sundried tomatoes

Salt and pepper to taste

Directions:

Roast Brussel sprouts in a 400-degree oven until tender.

Combine garlic, broth, almond milk, flour, nutritional yeast, and mustard in a bowl and whisk to combine.

Pour mixture into a large saucepan and cook until it starts to thicken, mixing continuously.

Add Brussel sprouts and sun-dried tomatoes and toss to coat well. Cook another few minutes.

The sauce will thicken further as it cools.

Makes 5 servings

Nutritional information per serving:

Calories: 96

Carbohydrates: 14.5 grams

Protein: 8.5 grams

Fat: 0.5 grams