I have been saving up all my recipes for my impending cookbook and neglecting this blog. “I need to get my shit together,” I’ve said to myself 400 times a day since my last blog post in April. I have about 100 cookbook recipes that are sugar free and grain free, but I’m still not ready for the publisher yet.
So it’s time to start posting again until this cookbook is ready.
This veggie dish is so delightful and filling, you can serve it as a main course. And if you use coconut milk instead of heavy cream, voila, it’s vegan. This also makes a great NSNG side dish for your Thanksgiving extravaganza.
Speaking of, I will post some Thanksgiving inspired recipes soon…some of them might even have some sugar in them…
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Roasted Brussels Sprouts, Leek & Apple
- 1 bag of brussels sprouts, about 25 sprouts, quartered
- 1 green apple, peeled, cored, and chopped into chunks
- 2 leeks, white and pale green parts only, rinsed well, chopped into a 1/4” dice
- 1 cup heavy cream, or 1 can of full fat coconut milk
- Salt and pepper to taste
- Preheat oven to 400 degrees. Combine brussels sprouts, apple, and leeks into a large bowl to mix.
- Spread mixture into a 9×12 casserole dish, and pour over heavy cream. (or coconut milk). Mix around to coat contents with the heavy cream.
- Bake in oven for 40 minutes, stirring once to prevent burning the edges of the brussels sprouts.
you made this for me and i can attest to it's deliciousness. you used coconut milk on ours though, si?<br /><br />i have no fear that the heavy cream would be deliciouser. (total word)<br />
MAKE THIS FOR MY FACE!!!!
Sareene, you ate this at my house, but you know I'll make it again!! Jenny–you are totes correct–I made it with coconut milk to keep it vegan, but it is even more amazing with heavy cream!<br />Thank you for always being the first to post comments on my blog. I rip your faces off with my love.
I think I may have to make this for our family t-day potluck. I think I may win in-law points with this recipe. <br /><br />So easy a dude can do it!
I made it and it’s delicious!!!
Made this last night and we loved it!! Can’t wait to make it again 🙂
That makes me so happy to hear, Kate!! It’s one of my favorites too.
I heard you mention this in a recently-listened-to old podcast (160s or so). I couldn’t remember exactly what you put in, so I winged it (without thinking of consulting the blog). I used Brussels sprouts, a parsnip, chopped up, and a shallot, with the coconut cream. It was deeeee-lish and so super easy. Thanks to your idea of roasting the sprouts in the oven with coconut cream!
OMG,, I love doing the BS this way,, so amazing .
I am planning on making this dish for Thanksgiving but I have a question. The recipe calls for coconut milk. Can I use coconut cream instead? Thanks in advance for your response.
Absolutely! In fact, I like to use the fullest fat coconut milk or cream in a can that I can find (Without any added sugar or weird preservatives, of course).
I’m making this on Thanksgiving Thursday and am very excited to EAT IT UP.