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This Brussels Sprouts Gratin is a paleo and dairy-free take on this holiday classic! It’s made with a dairy-free cheese sauce, and a crispy gluten-free topping.

A tray of brussels sprouts gratin.

Brussels Sprouts Gratin

Brussels sprouts can be an underrated vegetable! They are super nutrient dense, but can sometimes taste bitter! This recipe wraps the nutrients and crispness of brussels sprouts in a dairy-free “cheesy” sauce for a delicious vegetable dish. This would be perfect as a Thanksgiving side, but is easy enough to be made on a different night!

The butternut squash, coconut milk, and nutritional yeast form a delicious dairy-free cheese sauce that complements the brussels sprouts! The pork panko sprinkled on top adds the perfect gluten-free crunch to the dish. And, it’s gluten-free, dairy-free, and paleo!

The Ingredients for Brussels Sprouts Gratin

  • Avocado Oil, Onion, and Garlic. These saute to start the sauce.
  • Butternut Squash, Coconut Milk, and Nutritional Yeast. These form the base of the sauce.
  • Salt and Pepper. You can omit pepper for AIP.
  • Chicken Broth and Arrowroot Starch. These mixed together thickens the sauce.
  • Brussels Sprouts. I recommend fresh to make sure they stay firm and crisp.
  • Pork Panko. These top the dish and act like breadcrumbs. I use this one.

How to make Brussels Sprouts Gratin

  • Prepare the sauce. Heat 1 tbsp of avocado oil in a pot. Saute the onion and garlic for 4-5 minutes or until the onion is translucent. Add the butternut squash and cook for 5 minutes or until softened.
  • Pour in the coconut milk, salt, pepper, and nutritional yeast. Bring to a boil and reduce to a simmer for 5-8 minutes.
  • Combine the broth and arrowroot starch. Add to the sauce mixture. Stir to combine and remove from the heat. Allow to cool before blending.
  • Add the brussels sprouts to the baking dish and bake. Toss with avocado oil, salt, and pepper. Bake in the preheated oven for 25 minutes, tossing halfway through. The brussels sprouts should be lightly crisp.
  • Remove from the oven and add the sauce over the brussels sprouts. Toss to combine and top with the pork panko.
  • Transfer to oven and bake for another 8-10 minutes or until the topping is golden and crisp.
  • Serve! Serve fresh as a side dish.

A plate of brussels sprouts gratin.

Can you use frozen brussels sprouts for this recipe?

I highly recommend sticking with fresh to make sure they stay firm and crisp and don’t get mushy.

Can you use crushed pork rinds instead of pork panko?

You can! I suggest either crushing it in a bag with a rolling pin, or by using a food processor.

Can you make this recipe without the nutritional yeast?

You can, but it would taste less cheesy!

Can you make this recipe without coconut?

You can also use other dairy-free milks as long as they’re unflavored.

A serving dish of brussels sprouts gratin.

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Brussels Sprouts Gratin {Paleo, Dairy-free}

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Yield: 6 servings 1x
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Ingredients

Units Scale
  • 3 tbsp avocado oil, divided
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 cup butternut squash, cubed (see notes)
  • 1 cup coconut milk
  • Salt and pepper to taste (omit pepper for AIP)
  • 3 tbsp nutritional yeast
  • 1/4 cup chicken broth
  • 2 tsp arrowroot starch
  • 16 oz brussels sprouts, halved
  • 1/3 cup pork panko

Instructions

  1. Preheat the oven to 400 F and lightly grease an 8×12″ baking dish.
  2. Prepare the sauce by heating 1 tbsp of avocado oil in a pot. Saute the onion and garlic for 4-5 minutes or until the onion is translucent. Add the butternut squash and cook for 5 minutes or until softened.
  3. Pour in the coconut milk, salt, pepper, and nutritional yeast. Bring to a boil and reduce to a simmer for 5-8 minutes.
  4. Combine the broth and arrowroot starch in a bowl and add to the sauce mixture. Stir to combine and remove from the heat. Allow to cool before blending.
  5. Add the brussels sprouts to the baking dish and toss with avocado oil, salt, and pepper. Bake in the preheated oven for 25 minutes, tossing halfway through. The brussels sprouts should be lightly crisp.
  6. Remove from the oven and add the sauce over the brussels sprouts. Toss to combine and top with the pork panko.
  7. Transfer to oven and bake for another 8-10 minutes or until the topping is golden and crisp.
  8. Serve fresh as a side dish.

Notes

Frozen butternut squash cooks much faster and is the preferred method for this dish.

All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1
  • Calories: 204
  • Fat: 15.4g
  • Carbohydrates: 14.9g
  • Fiber: 5.1g