Creamy Brussels Sprouts With Carrots


800 g/1 lb 12 oz Brussels sprouts

6 young carrots

For the sauce:

125 ml/4 oz/1/2 cup soy cream

4 fresh basil leaves, finely chopped

Pinch each ground black pepper and paprika, to season


1.Clean the sprouts

2. Peel the carrots and cuts them into batons. Steam the carrots and the sprouts for 8-10 minuets until they are both tender.

3.In a separate pan, heat the cream gently, but do not boil, and add the chopped basil leaves.

4. Season the sauce with pepper and paprika and pour it over the vegetables. Serve with pasta or potatoes. I serve mines with naked gluten free noodles.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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