Vegan Creamy Brussels & Carrots🌱

Clean and cut 2 pounds of brussels sprouts into slices. Cut 1 pound of organic carrots into slices. In a mixing bowl, combine the cut veggies with 2 tablespoons of organic garlic powder, 1 teaspoon of pink Himalayan salt, and 1 tablespoon of organic black pepper. Place the seasoned vegetables in a large baking dish that has been sprayed with organic avocado oil. For the cream sauce, mix one container of dairy-free sour cream, 1/3 cup of organic vegetable broth, and 2 tablespoons of organic dried parsley together. Pour this sauce over the veggie mixture in the baking dish. Cover the dish with tinfoil and bake in an oven preheated to 350°F (175°C) for 1 hour. Remove the dish from the oven. Roll dairy-free cream cheese into little balls and place them on top of the cooked vegetables. Replace the dish in the oven at 350°F (175°C) for an additional 20 minutes. Remove from oven and enjoy.