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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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4
Calories: 319 kcal
Course:
Side Dish , Main Course
Cuisine:
Vegan
Ingredients
Roasted vegetables
- 1.7 lbs potatoes peeled and chopped
- 0.5 lbs Brussels sprouts
- 1 ½ tbsp date syrup
- 1 tsp garlic powder
For the butternut squash 'cheese' sauce
- 3 cups butternut squash peeled and cubed
- 2 large carrots peeled and chopped
- 1 medium white onion chopped
- ½ cup plant based milk
- 1 small red chilli pepper de-seeded and chopped
- 2 cloves garlic
- 1 tbsp mustard ensure vegan and gluten-free
- ½ tsp sea salt or to taste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp Turmeric
- 1 tbsp cornstarch
- 1 cup green peas
- 2 cups spinach
Instructions
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.
Cup of Yum
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.
Nutrition Information
Calories
319kcal
(16%)
Carbohydrates
71g
(24%)
Protein
11g
(22%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
470mg
(20%)
Potassium
1876mg
(54%)
Fiber
12g
(48%)
Sugar
17g
(34%)
Vitamin A
19691IU
(394%)
Vitamin C
126mg
(140%)
Calcium
180mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 319
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 71g | 24% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 470mg | 20% |
| Potassium | 1876mg | 40% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 19691IU | 394% |
| Vitamin C | 126mg | 140% |
| Calcium | 180mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.