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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s