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Brussels Sprouts Gratin {Paleo, Dairy-free}

  • Author: Michelle
  • Yield: 6 servings 1x


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


  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.


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

All nutrition facts are estimated and will vary.


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