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Author Notes: Utilizing a fall harvest showstopper--fresh Brussels sprouts--this vegan dinner turns your favorite side dish vegetable into a main meal. —35squarefeet
Coconut Carrot Mash
- 10 small carrots, peeled and cut into 1/4 inch pieces
- 1/4 cup full fat coconut milk
- 1/4 cup cashew milk
- 1 tablespoon coconut aminos
- 1 teaspoon grated ginger
- salt, to taste
Meyer Lemon Brussels Sprouts
- 1 teaspoon sesame oil
- 1 cup cleaned and halved Brussels sprouts
- 1 teaspoon Meyer Lemon zest
- Nanami Togarashi, to taste
- Black sesame seeds, for garnish
- For the Carrot Mash: In a medium saucepan just cover the carrots with water. Bring to a boil and reduce to a simmer, cook for 20-25 minutes until tender. Once tender, drain in a colander and return the carrots to the saucepan. On low heat, add the remaining ingredients and mash with a potato masher until smooth. Remove from heat and set aside.
- For the Brussels Sprout Topping: Heat the sesame oil in a medium skillet and add the Brussels sprouts. Cook until golden, about five minutes. Remove from heat and add the remaining ingredients.
- To Serve: Make a bed of the coconut carrot mash using half of the mixture in the saucepan. Spoon half of the Brussels sprout topping over the mash and garnish with the sesame seeds and Nanami Togarashi.