Every time someone says “I hate brussels sprouts,” a poor Brussels Sprout is diagnosed with self-esteem issues. Do your bit and make this recipe for Christmas. Help save a Brussels Sprout’s egos, today.
- 2 handfuls of brussels sprouts
- 1 large potato, peeled and chopped
- 1 large carrot, peeled and chopped
- 1/2 white onion, peeled and chopped
- 1 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 clove garlic or 1 tsp of garlic powder
- 1 tsp onion powder
- 1/2 cup unsweetened almond milk oat or soy milk will work too
- salt and pepper
- 2 tsp sesame seeds optional
First prep the brusselly brussels by lobbing off the knobbly bit at the bottom of the sprout and peeling away the outer leaves. Chop them in half and rinse them well in cold water. Pop them, still wet, into a lined baking dish and put in the oven for 10 minutes until browned and roasty. Don’t let them burn!
Boil the chopped potato and carrot in salted water for 10 minutes or until nice and soft. Add in the chopped onion for the last 5 minutes. Drain and rinse in cold water to cool.
In a blender cup add in the potato, carrot, onion, nutritional yeast, lemon juice, mustard, garlic and onion powder. Blend with the almond milk until really smooth. Add salt and pepper to taste.
Take the brussels sprouts out of the oven and remove the baking paper off (you don’t want cheesy baking paper, not very Christmassy) while keeping the sprouts in the dish.
Pour the cheesy sauce over the sprouts and stick back in the oven for 10 minutes.
Throw some sesame seeds on top for the last two minutes, if that floats your boat.
Eat while repeating “I do believe in Brussels Sprouts, I do believe in Brussels Sprouts, I do believe in Brussels Sprouts…”