Popular Conditions & Diets
Ingredients
11
Time
40m
Serves
4
Recipe by Kelsey Russell-Murray
Ingredients
11
Time
40m
Serves
4
Vegan
Side
1 head
Garlic
3 Tbsp
Extra-virgin Olive Oil
divided
1 lb
Brussels Sprouts
rinsed & halved
2 Tbsp
Balsamic Vinegar
3/4 tsp
Sea Salt
divided
1/2 tsp
Black Pepper
divided
1/2 cup
Raw Cashews
soaked overnight
3/4 cup
Water
1 tsp
Garlic Powder
1 tsp
Onion Powder
4 Tbsp
Nutritional Yeast
1
Preheat the oven to 400° Fahrenheit.
2
Remove the outer papery layers from the head of garlic. Cut ¼ inch off from the head of garlic, so that the cloves are exposed. Drizzle the head of garlic in olive oil and wrap in foil. Roast garlic for 30-40 minutes. When garlic is finished roasting, remove from the oven and open foil to allow the garlic to cool for 10 minutes.
3
In the meantime, add Brussels sprouts to a parchment lined baking sheet. Toss with olive oil, balsamic vinegar and ¼ tsp each of salt and pepper. Roast in the oven for 15-20 minutes, stirring 2-3 times to prevent burning, until crispy.
4
To prepare the cashew cream sauce: press the roasted garlic cloves out of the peel. Add roasted garlic cloves, soaked cashews, water and remaining spices to a high-speed blender and blend until smooth and creamy, scraping down the sides with a spatula as necessary.
5
Toss crispy Brussels sprouts with nutritional yeast. Serve with a healthy dollop of roasted garlic cashew cream sauce!
6
Store cooled leftovers covered in the refrigerator for 1-2 days, though best when fresh.
7
Substitutions: Omit nutritional yeast if preferred or you don’t have on hand. Swap homemade roasted garlic cream sauce for cheese of your preference – Parmesan or goat cheese would be delicious! Substitute olive oil for oil of your preference.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
