Dairy Free “Creamy” Baked Brussels Sprouts Recipe
Updated Feb 15, 2021, Published Nov 08, 2010
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The world of Brussels sprouts seems to be divided into two firm camps – lovers and haters. I have yet to meet anyone on the fence when it comes to the lowly Brussels sprout!
By all rights I should have been a hater. In fact, I was practically raised to be a hater. My father, a military man, had been stationed on Greenland for a couple of years and the only green vegetable they were ever served was Brussels sprouts; thus Brussels sprouts were forbidden in our home.
But, as is often the case, the forbidden holds allure. Tell a kid he or she is forbidden from smoking cigarettes and drinking alcohol and you just may find him or her behind the garage sneaking a smoke and a beer.
The first Brussels sprout I ever ate was at a friend’s house. I warily took the tiniest bite, then another and another. Despite my upbringing, I discovered I was a lover!
Such was not the case with my husband – he was firmly in the hater camp, just another thing he and my father bonded over. I have tried sneaking them into stews, thinly slicing raw ones into salads and smothering them with cheese, only to encounter his staunch refusal to eat them. Until recently, that is.
I created this recipe based on a family favorite of ours, artichoke dip. That recipe calls for Parmesan cheese and mayonnaise as well as some onions and garlic. I ditched the cheese, swapped out the mayo for a much heart healthier choice of Vegenaise and added a little balsamic for good measure and to bring out the sweetness of the Brussels sprouts. I am happy to say that the camp of Brussels sprout lovers now has a new member!
This will make a terrific side dish for your Thanksgiving table, especially if you have any vegans coming for dinner.
Gluten Free Dairy Free "Creamy" Baked Brussels Sprouts Recipe
Ingredients
- 1½ pounds Brussels sprouts, (about 25)
- 1 large onion, , roughly chopped
- 2 large cloves garlic, , chopped
- 1¾ cups Vegenaise
- ¼ cup balsamic vinegar
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon black pepper
- 1 cup gluten-free bread crumbs
Instructions
- Preheat oven to 375 degrees.
- Cut the woody end off the Brussels sprouts, remove the outer leaves and cut in half. Put in a large mixing bowl.
- In a food processor combine the onion and garlic and pulse a few times to chop. Add the Vegenaise, balsamic vinegar, salt and pepper. Process until combined but not smooth. Pour the mixture over the Brussels sprouts, add the gluten-free bread crumbs and mix well. Pour the mixture into a shallow baking dish or cast iron skillet and cover with foil. Bake for 30 minutes, remove the foil, gently stir to bring the Brussels sprouts that were on the bottom to the top and return to the oven. Bake uncovered for 30 more minutes or until the sauce is browned and bubbly and the Brussels sprouts are tender when pierced with a paring knife.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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If only I had checked my blogroll 10 minutes earlier this would have been perfect for tonight! I am sure my roasted brussels will be good, but I am definitely going to have make this next week. Looks delish!
oh my – yes this is certainly one for my 'to make' list!!! Thanks for sharing!
I will definitely have to give this recipe a try. I don't think I've ever tried brussel sprouts. But I'm married to a hater. When he was 3, my husband managed to hide the remains of a sprout in his mouth, through teeth brushing and all, and when his dad woke him the next morning, there the sprout was, lodged in the side of his cheek. So gross! Hopefully I can get him past that experience with a delicious, creamy recipe!
YUM! Will ahve to try this out when they're next at the farmer's markets. We normally saute them with a little butter, bacon and season with salt and pepper!
So if I wanted to make this non- gluten free, I can just use regular mayonnaise?
If you used regular mayonnaise, it would just make the recipe not vegan. If you want to make it non-gluten free, then you’d just use regular bread crumbs, not gluten-free ones.
Wow! This is a great recipe. We are new to the "love" brussel sprouts team so I'll definitely give this recipe a try. Thanks Carol!
This looks like it's what I need to be incorporating into my diet. Everything about it sounds right. Lovely, Carol!
We are a divided camp in my household here. My hubby and oldest son cannot stand them. While myself and my youngest guy love them (although, my youngest would literally eat anything so maybe he is not a good example). But I think making them this way would possibly sway my haters over here. I have never seen them made this way and I think they look completely amazing!
brussel sprouts were my favourite veggie when I was little. Now I still like them, but there are so many wonderful vegetables to choose from, I don't know my which I like best.
What a beautiful dish! I LOVE brussels sprouts!