Vegan Creamy Brussels & Carrots

Made with 2 pounds of brussels sprouts cleaned & cut into slices, 1 pound of organic carrots cut into slices. Take cut veggies & mix together in a mixing bowl with 2 tablespoons of organic garlic powder, 1 teaspoon of pink Himalayan salt, & 1 tablespoon of organic black pepper. Place in large baking dish sprayed with organic avocado oil. The cream sauce is made with one container of @foragerproject dairy free sour cream, 1/3 cup of organic vegetable broth, & 2 tablespoons of organic dried parsley mixed together & poured on top of veggie mixture. Cover with tinfoil & bake in oven at 350° for 1 hour. Remove from oven & place @daiyafoods organic dairy free cream cheese rolled into little balls on top of the desk & replace in oven at 350° for 20 minutes. Remove & enjoy 💛