Gluten Free Dairy Free "Creamy" Baked Brussel Sprouts Recipe

by Carol Kicinski on November 8, 2010

Post image for Gluten Free Dairy Free "Creamy" Baked Brussel Sprouts Recipe The world of brussel 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 brussel 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 brussel sprouts; thus brussel 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 brussel 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 brussel sprouts. I am happy to say that the camp of brussel 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.

Simply Gluten Free Creamy Brussel Sprouts

Gluten Free Dairy Free “Creamy” Baked Brussel Sprouts Recipe

Ingredients

1½ pounds brussel 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

Directions

Preheat over to 375 degrees.

Cut the woody end off the brussel 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 brussel 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 brussel 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 brussel sprouts are tender when pierced with a paring knife.

Servings

This Gluten Free Recipe Serves 8 People.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Sides
  • Clare

    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!

  • Lisa (bakebikeblog)

    oh my – yes this is certainly one for my 'to make' list!!! Thanks for sharing!

  • Stephanie

    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!

  • Jas.

    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!

  • Cynthia

    So if I wanted to make this non- gluten free, I can just use regular mayonnaise?

    • http://www.soyummifoods.com/blog/ Melissa

      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.

  • Maggie

    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!

  • Bren

    This looks like it's what I need to be incorporating into my diet. Everything about it sounds right. Lovely, Carol!

  • Kim – Cook It Allergy Free

    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!

  • The InTolerant Chef

    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.

  • Jenn

    What a beautiful dish! I LOVE brussels sprouts!

  • Lexie’s

    I'm a lover depending on how these cute little babies are cooked. It's all about the technique and it looks like you've got it down!! I love a brave soul that serves up brussel sprouts :)

  • Rachelle Price

    wow. you're recipes look amazing! I am going to try the creamed brussel sprouts and manhattan cupcakes. Thank you for sharing your creativity!
    rachelle.price@bastyr.edu

  • Pingback: Carol Kicinski Simply Gluten-free Desserts Cookbook Review | Book of Yum

  • Pingback: More Great Recipes for Those Dairy-Free Holiday Dinners (and Desserts!) | Go Dairy Free

  • Pingback: The Big List of Dairy-Free Thanksgiving Recipes - Go Dairy Free

Previous post:

Next post: