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    Oh My Veggies » Vegan Recipes » Vegan Side Dishes

    Easy 'Cheesy' Potatoes With Brussels Sprouts

    Published: Oct 14, 2020 · by Nicole · Updated: May 19, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Vegan and gluten-free easy 'cheesy' potatoes with Brussels sprouts! The healthy 'cheese' sauce is made from butternut squash and the Brussels sprouts add a wonderful seasonal touch. This recipe is perfect for a comforting dinner, or a side dish for the holidays that's packed full of flavour and nutritious ingredients.

    Easy cheesy potatoes with Brussels sprouts vegan gluten-free

    We all love comfort food this time of year. For me, this means plenty of carbs (although this does not change seasonally lol) and cosy dishes such a soups, casseroles, and more.

    I can definitely say that I’m not a fan of cold weather and shorter days, but the one thing that instantly makes me feel better is a big bowl of cosy food. Even better when it’s super quick and easy to prepare - aka, perfect after a long day of studying.

    Easy 'cheesy' potatoes with Brussels sprouts vegan

    Today we’re making something slightly different: easy ‘cheesy’ potatoes with Brussels sprouts. I came up with this recipe quite randomly, but have since then become very obsessed with it.

    This is a delicious and easy dinner idea, that involves potatoes served with a healthy 'cheese' sauce made out of butternut squash. We're also adding simple Brussels sprouts for a seasonal finishing touch, because this time of the year is all about eating huge amounts of them!

    Butternut squash sauce with roasted vegetables

    Easy cheesy potatoes with a butternut squash ‘cheese’ sauce

    I love using butternut squash to create ‘cheesy’ sauces, which is what I served with these easy cheesy potatoes. It doesn’t taste exactly like traditional cheese sauce, but does make a great healthy alternative that tastes delicious with roasted vegetables.

    'Cheesy' roasted vegetables with a butternut squash sauce

    The sauce gets its wonderful 'cheesy' flavour from just a few simple ingredients, most of which are vegetables. For this butternut squash cheese sauce you will also need carrots, onions, plant based milk, red chilli peppers, garlic, mustard, salt, paprika, cumin, turmeric and cornstarch. As I mentioned, it’s not your typical cheese sauce (which would still be possible to veganise using ingredients like cashews and coconut milk), but it works incredibly well.

    Reasons to love this this easy cheesy potatoes recipe

    It’s...

    Roasted potatoes and Brussels sprouts in a 'cheesy' sauce
    • Made from whole, minimally processed ingredients.
    • Super comforting and cosy: perfect for when the weather gets cold!
    • Gluten-free. 
    • Oil-free.
    • Packed full of incredible natural flavour.
    • Great as a weeknight dinner.
    • Super easy and great for beginners in the kitchen.
    • Made with plenty of vegetables.

    I initially made this as a simple dinner or lunch idea. However, it would also work perfectly well as a side dish . With the holiday season upon us and Christmas right around the corner, these easy cheesy potatoes are a great idea that's also a little bit unique.

    How to make vegan cheesy potatoes

    Brussels sprouts and potatoes in a mixing bowl
    Mixing bowl with potatoes and Brussels sprouts

    Start by tossing the potatoes and Brussels sprouts in a little bit of date (or maple) syrup and garlic powder. Then, roast in a preheated oven at 200 degrees C (400F) for around 40 minutes, until the vegetables cooked through and crispy.

    Roasted vegetables in a baking dish
    Potatoes and Brussels sprouts in a baking tin

    Meanwhile, make the 'cheesy' sauce. Boil the butternut squash, carrots and onions until they are soft, which usually takes around 15 minutes.

    Ingredients for a 'cheesy' butternut squash sauce
    Cooked carrots, butternut squash and onions

    Once the vegetables for the cheesy sauce are cooked through, drain them but keep the water you cooked them in. Add the vegetables to a food processor or blender together with around a cup of the cooking water, plant based milk, red chilli peppers, garlic, mustard, salt, paprika, cumin, turmeric and cornstarch. Blend until smooth.

    Ingredients for butternut squash sauce in a blender
    Butternut squash 'cheese' sauce

    When they are ready, transfer the potatoes and Brussels sprouts to a pan over a medium-high heat together with the sauce. Stir for a few minutes to allow the sauce to thicken.

    Add green peas and spinach, stirring for 2-3 minutes more. Serve when the spinach wilts.

    Roasted vegetables and butternut squash sauce in a frying pan

    Tips and modifications

    • You can also use pretty much any sweet pumpkin variety instead of the butternut squash.
    • If you want a little bit of extra texture, adding chickpeas to this recipe works really well.
    • Crumbled tofu also works really well.
    • Instead of the cornstarch, you can use gluten-free flour arrowroot powder.

    Can you make this dish ahead of time?

    If you're going to make the roasted vegetables and 'cheesy' butternut squash sauce ahead of time, make sure not to store them together as this will make the vegetables soggy. Instead, keep them in separate airtight containers for 3-4 days and mix in a pan as usual when ready to serve.

    Potatoes and Brussels sprouts with a butternut squash sauce

    Other recipes you might like...

    • A butter bean sweet potato stew makes a super cosy and comforting dinner.
    • Potatoes also taste great in vegan lentil 'meatballs'!
    • Another one of my favourite dishes to make in the fall is pumpkin pasta.
    • For something sweet, pumpkin pancakes are a great option.
    Easy 'cheesy' potatoes with Brussels sprouts vegan

    Let me know in the comments: have you ever made a cheesy sauce out of vegetables? If you give this recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations!

    Recipe

    Easy 'Cheesy' Potatoes With Brussels Sprouts

    Vegan and gluten-free easy cheesy potatoes with Brussels sprouts! The healthy 'cheese' sauce is made from butternut squash and the Brussels sprouts add a wonderful seasonal touch. This recipe is perfect for a comforting dinner, or a side dish for the holidays that's packed full of flavour and nutritious ingredients. 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: Brussels sprouts, butternut squash, earth of maria, easy, Potatoes, sauce, side dish, to move, weeknight dinner
    Servings: 4
    Calories: 319kcal
    Author: Oh My Veggies

    Equipment

    • Conventional oven
    • Mixing bowl
    • Sauce pan
    • Blender or food processor
    • Frying pan

    Ingredients

    Roasted vegetables

    • 1.7 lbs potatoes peeled and chopped
    • 0.5 lbs Brussels sprouts
    • 1 ½ tbsp date syrup
    • 1 tsp garlic powder

    For the butternut squash 'cheese' sauce

    • 3 cups butternut squash peeled and cubed
    • 2 large carrots peeled and chopped
    • 1 medium white onion chopped
    • ½ cup plant based milk
    • 1 small red chilli pepper de-seeded and chopped
    • 2 cloves garlic
    • 1 tbsp mustard ensure vegan and gluten-free
    • ½ tsp sea salt or to taste
    • 1 tsp paprika
    • 1 tsp cumin
    • 1 tsp turmeric
    • 1 tbsp cornstarch
    • 1 cup green peas
    • 2 cups spinach
    US Customary - Metric

    Instructions

    Make the roasted vegetables

    • Preheat the oven to 200 degrees C (400 F) and line a baking tray with parchment paper.
    • Start by tossing the potatoes and Brussels sprouts in a little bit of date (or maple) syrup and garlic powder. Transfer to the baking tray and roast in the preheated oven until the vegetables cooked through and crispy.

    Make the 'cheesy' sauce

    • Boil the butternut squash, carrots and onions until they are soft, which usually takes around 15 minutes.
    • Once the vegetables for the cheesy sauce are cooked through, drain them but keep the water you cooked them in. Add the vegetables to a food processor or blender together with around a cup of the cooking water, plant based milk, red chilli peppers, garlic, mustard, salt, paprika, cumin, turmeric and cornstarch. Blend until smooth.

    Combine sauce and vegetables

    • When they are ready, transfer the potatoes and Brussels sprouts to a pan over a medium-high heat together with the sauce. Stir for a few minutes to allow the sauce to thicken. 
    • Add green peas and spinach, stirring for 2-3 minutes more. Serve when the spinach wilts. 

    Video

    Nutrition

    Calories: 319kcalCarbohydrates: 71gProtein: 11gFat: 2gSaturated Fat: 1gSodium: 470mgPotassium: 1876mgFiber: 12gSugar: 17gVitamin A: 19691IUVitamin C: 126mgCalcium: 180mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

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    Easy 'cheesy' potatoes with Brussels sprouts
    Easy cheesy potatoes with Brussels sprouts vegan Pinterest

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    Christmas Recipes, Earth of Maria, Gluten-free Vegan Recipes, Holiday Recipes, Vegan Dinner Recipes, Vegan Recipes, Vegan Side Dishes, Vegetarian Recipes brussels sprouts, butternut squash, Carrot, chili, Chilli, Cornstarch, Cumin, Date syrup, garlic, Garlic powder, Mustard, onion, Paprika, peas, plant based milk, potatoes, spinach, turmeric, Vegan cheese

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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