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Roasted Brussels sprouts, mushrooms, and shallots served over garlicky mashed potatoes with warm queso sauce and spiced almonds.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon ground cumin
  • Pinch of cayenne pepper
  • 1/4 cup sliced almonds
  • 8 ounces Brussels sprouts trimmed and halved
  • 8 ounces button or cremini mushrooms halved if large
  • 4 medium shallots quartered
  • 1 tablespoon cider vinegar
  • 2 pounds russet potatoes peeled and cut into 1-inch chunks
  • 4 cloves garlic
  • 1/3 cup unsweetened unflavored plant-based milk, such as almond, soy, cashew, or rice milk
  • 1/4 cup chopped fresh chives
  • Freshly ground black pepper to taste
  • 1 cup queso sauce warmed

Method
 

  1. Preheat the oven to 400°F.
  2. In a small skillet, stir together the maple syrup, cumin, and cayenne. Add the almonds and toss to coat. Cook over medium-low heat for about 4 minutes, stirring constantly and watching carefully so they do not burn. Spread the almonds on parchment paper and let them cool.
  3. Cover a large rimmed baking sheet with parchment paper. Arrange the Brussels sprouts, mushrooms, and shallots on the sheet and drizzle with cider vinegar. Roast for 20-30 minutes, until the vegetables are tender and lightly browned.
  4. While the vegetables roast, put the potatoes and garlic in a large saucepan. Bring to a boil, then lower the heat, cover, and simmer for 15-20 minutes, until very tender. Drain and return the potatoes and garlic to the pan. Mash to your preferred consistency, then mix in the plant-based milk, chives, and black pepper.
  5. Divide the mashed potatoes among four bowls. Top with the roasted vegetables, drizzle with warm queso sauce, and finish with the spiced almonds and additional chives if desired.
  6. See queso recipe here.

Notes

Makes 4 bowls. Total time: 1 hour. Queso sauce recipe referenced separately.

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