Gluten-Free Dairy-Free Creamy Brussel Sprouts Recipe

Dairy Free “Creamy” Baked Brussels Sprouts Recipe

Dairy Free “Creamy” Baked Brussels Sprouts Recipe

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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.

Simply Gluten Free Creamy Brussel Sprouts
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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

Directions

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.

Servings

This Dairy Free “Creamy” Baked Brussels Sprouts recipe serves 8
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baked Brussels Sprouts Celiac Creamy Dairy Free Gluten-Free Gluten-Free Recipes Thanksgiving
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  1. Clare
    November 8, 2010

    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!

  2. Lisa (bakebikeblog)
    November 8, 2010

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

  3. Stephanie
    November 8, 2010

    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!

  4. Jas.
    November 8, 2010

    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!

  5. Cynthia
    November 9, 2010

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

    1. November 9, 2011

      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.

  6. Maggie
    November 9, 2010

    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!

  7. Bren
    November 9, 2010

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

  8. Kim - Cook It Allergy Free
    November 9, 2010

    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!

  9. The InTolerant Chef
    November 9, 2010

    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.

  10. Jenn
    November 11, 2010

    What a beautiful dish! I LOVE brussels sprouts!

  11. Lexie's
    November 11, 2010

    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 :)

  12. Rachelle Price
    November 13, 2010

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