Brussels Sprouts Gratin

Brussels Sprouts Gratin ~

An easy and elegant, vegan Brussels sprouts casserole side dish made with two kinds of dairy-free cheeses, simple seasonings, and a crispy Panko breadcrumb topping.

Serve as a savory side dish alongside my Vegan Thanksgiving Wellington and Holiday Roasted Sweet Potatoes!

Ingredients for Brussels Sprouts Gratin

• 3/4 cup oat milk, or other mild-flavored plant milk, such as unsweetened almond
• 1/3 cup vegan butter, melted
• 1 pound Brussels sprouts, trimmed and shredded to 1/8-inch thickness
• 1 cup vegan cheddar cheese, grated
• 1 tablespoon all-purpose flour
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/3 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 cup Panko breadcrumbs
• 1/4 cup vegan Parmesan cheese, grated
• 1 tablespoon olive oil

How to Make Brussels Sprouts Gratin

STEP ONE: Preheat the oven to 350°F. Spray an 8×8-inch baking dish with cooking spray.

STEP TWO: In a small bowl, stir together the oat milk and melted butter. set aside.

STEP THREE: In a large bowl, combine the shredded Brussels sprouts, cheddar cheese, flour, garlic, salt, thyme, and black pepper. (Using your hands is a good way to ensure the ingredients are well combined.)

STEP FOUR: Transfer the mixture to the baking dish then pour the milk/butter mixture evenly over the top.

STEP FIVE: In a small bowl, combine the breadcrumbs, Parmesan cheese, and olive oil. Sprinkle evenly over the top of the Brussels sprout mixture.

STEP SIX: Bake, uncovered, for 35 minutes then serve hot.

Timesaving Tip

Pre-shredded brussels sprouts are a great way to save on prep time with this recipe! Look for them in the packaged vegetable section of your supermarket.

Storage

Cooked Brussels sprouts au gratin can be stored, covered, in the refrigerator for up to 3 days.

Can I Make Brussels Sprouts Gratin In Advance?

Yes! To prep this au gratin side dish ahead of time, just follow the recipe up until the point of baking.

The casserole can be covered and stored in the refrigerator until you’re ready to bake. At that time, simply, remove it and let the dish come to room temperature and proceed with baking.

More Side Dish Recipes You’ll Love!

• Vegan Green Bean Casserole
• Crockpot Cheesy Potatoes
• Brussels Sprouts with Toasted Breadcrumbs
• Roasted Sweet Potatoes
• Thanksgiving Cranberry Sauce

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Brussels Sprouts Gratin

An easy and elegant, vegan Brussels sprouts casserole side dish made with two kinds of dairy-free cheeses, simple seasonings, and a crispy Panko breadcrumb topping. You'll love this delicious Thanksgiving side dish recipe!

5 from 10 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: American

Keyword: casserole, Christmas, Easter, Thanksgiving, vegan, vegetarian

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6

Calories: 244kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 3/4 cup oat milk or other mild-flavored plant milk, such as unsweetened almond
• 1/3 cup vegan butter melted
• 1 pound Brussels sprouts trimmed and shredded to 1/8-inch thickness
• 1 cup vegan cheddar cheese grated
• 1 tablespoon all-purpose flour
• 1 teaspoon garlic minced
• 1 teaspoon salt
• 1/3 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 cup Panko breadcrumbs
• 1/4 cup vegan Parmesan cheese grated
• 1 tablespoon olive oil

Instructions

• Preheat the oven to 350°F. Spray an 8×8-inch baking dish with cooking spray.
• In a small bowl, stir together the oat milk and melted butter. set aside.
• In a large bowl, combine the shredded Brussels sprouts, cheddar cheese, flour, garlic, salt, thyme, and black pepper. (Using your hands is a good way to ensure the ingredients are well combined.)
• Transfer the mixture to the baking dish then pour the milk/butter mixture evenly over the top.
• In a small bowl, combine the breadcrumbs, Parmesan cheese, and olive oil. Sprinkle evenly over the top of the Brussels sprout mixture.
• Bake, uncovered, for 35 minutes then serve hot.

Nutrition

Calories: 244kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 404mg | Potassium: 332mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1147IU | Vitamin C: 64mg | Calcium: 150mg | Iron: 2mg

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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