Cajun Brussels Sprouts with Cheesy Grits

1 pound fresh Brussels

sprouts

2 teaspoons olive oil 2 teaspoons smoked

paprika

1 teaspoon salt

1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano ½ teaspoon black pepper ½ teaspoon dried thyme ¼ teaspoon cayenne pepper

CHEESY GRITS

2 cups water

1¼ cups almond milk or

other nondairy milk ¼ cup nutritional yeast 1 teaspoon salt

1 cup yellow or white grits ¼ cup vegan butter

Instructions:

To make the Brussels sprouts, preheat the oven to 375 degrees. Spray a medium baking sheet with nonstick spray.

Trim the Brussels sprouts, cutting off the stems and removing any loose leaves.

Transfer the Brussels sprouts to a medium bowl, then drizzle them with the oil. Toss to coat.

In a small bowl, combine the smoked paprika, salt, garlic powder, onion powder, oregano, black pepper, thyme and cayenne pepper (use ¼ teaspoon of cayenne pepper if you prefer mild food or ½ teaspoon if you like more spice). Stir to combine the spices. Sprinkle the spices over the Brussels sprouts and toss to coat them completely.

Arrange the Brussels sprouts in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, or until the Brussels sprouts are soft (but not mushy) and brown.

While the Brussels sprouts are baking, make the cheesy grits. In a medium saucepan over medium-high heat, combine the water, milk, nutritional yeast and salt. Stir to combine the ingredients, then bring them to a boil.

Reduce the heat to medium-low and very slowly add the grits, whisking constantly. The more slowly you add the grits, the less likely they will be to form lumps.

Reduce the heat to low. Cover the saucepan and cook for 10 to 15 minutes, stirring frequently, until the grits are thick and soft.

Turn off the heat, then add the butter. Let it melt slightly, then stir it into the grits. Taste and adjust the seasoning.

To serve, place some of the grits in a bowl and top with Brussels sprouts.

Makes 4 servings

From “Southern Vegan” by Lauren Hartmann