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

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Course: Main Course, Side Dish

Cuisine: American

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

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 244kcal

Author: Holly Gray

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 8x8-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

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