1 1/2 lbs brussels sprouts
1 tbsp avocado oil
4 cloves of garlic minced
1/3 – 1/2 cup water
1/2 cup low sodium chicken broth
1/2 cup earth sown canada oat cream culinary addition
1 tbsp fresh lemon juice
2 tsp corn starch
1 tsp Italian seasoning
1/8 tsp black pepper
1/8 tsp diamond crystal salt kosher salt
Fresh chopped parsley Chili flakes
Fresh squeezed lemon juice
In a large frying pan over medium temp heat your oil. Add your garlic, Brussels sprouts, and water stirring to combine. Place a lid on the pan and bring water to a simmer steaming your sprouts. Cook for approx 10-15min stirring once part way through.
Watch to ensure your water doesn’t fully evaporate (if it does before your sprouts are cooked add a bit more water and keep steaming). Remove lid, stir, and with a fork test the tenderness. Leave the lid off and allow any leftover water to simmer off. Stir to prevent burning but still allowing sprouts to slightly brown. Once cooked to desired tenderness, remove from the pan, and set aside.
Replace your now empty pan back onto the stove, add the broth, lemon juice, and oat creamer, whisk to combine. Add in your cornstarch and whisk to fully incorporate. Bring to a simmer then add in your cheese, salt, pepper, and Italian seasoning. Continue to simmer until the sauce begins to thicken (approx 3-5min).
Taste your sauce and adjust seasoning as needed. Add your sprouts back into the sauce stirring to fully coat. Cook a few more mins to reheat the sprouts and thicken the sauce.
Top with fresh chopped parsley, chili flakes, a sprinkle of Parmesan, and/or more fresh lemon juice.
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