Dairy Free “Creamy” Baked Brussels Sprouts Recipe
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
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
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.
This Dairy Free “Creamy” Baked Brussels Sprouts recipe serves 8
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