Easy Cheesy Potatoes With Brussels Sprouts #healthy #cheesypotatos

Veggie lover and sans gluten simple mushy potatoes with Brussels grows! The solid 'cheddar' sauce is produced using butternut squash and the Brussels grows include a brilliant occasional touch. This formula is ideal for an encouraging supper, or a side dish for the occasions that is pressed loaded with flavor and nutritious fixings.

Begin by hurling the potatoes shortly of salt, pepper and maple syrup. At that point, broil in a preheated broiler at 200 degrees C/392 F for around 25-30 minutes, until cooked through and firm.

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Ingredients

• 1.7 lbs potatoes peeled and chopped
• 1/2 tsp sea salt or more to taste
• black pepper to taste
• 1 tbsp maple syrup
• 0.5 lbs Brussels sprouts
• For the butternut squash 'cheese' sauce
• 3 cups butternut squash peeled and cubed
• 2 large carrots
• 1 medium white onion
• 1/2 cup almond milk (or any other plantbased milk of choice)
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp turmeric
• salt and pepper to taste
• 1 tsp arrowroot powder
• 2 cups spinach

Instructions

1. Preheat oven to 200 degrees C/392 F. 
2. Toss the potatoes in a little bit of salt, pepper and maple syrup. Then, roast in the oven for around 25-30 minutes, until cooked through and crispy.
3. Meanwhile, place the halved Brussels sprouts on a non-stick frying pan flat side down together with a few tbsps of water or veggie stock. Cook them on a medium-high heat for around 4-5 minutes, then flip and cook on the other side for 2 minutes more. Remove from heat and transfer to a plate.
4. To make the 'cheesy' butternut squash sauce
5. Boil the butternut squash, carrots and onions until they are soft, which usually takes around 15 minutes.
6. 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 some of the cooking water, almond milk, nutritional yeast, garlic, paprika, cumin and turmeric. Blend until smooth and season to taste with salt and pepper. 
7. Just before serving, pour the cheesy sauce into a saucepan and add either cornstarch or arrowroot powder. Stir over a low-medium heat for a couple of minutes to allow it to thicken. At the last minute, stir in the spinach. Serve immediately with the potatoes or Brussels sprouts. Alternatively, you can keep it in the fridge in an airtight container for 2-3 days, reheating on the stove whenever you want to serve it.  

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Source : bit.ly/2tlfxiQ

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