Paleo Brussels Sprouts Gratin
Author:
Stacey @There's A Cook In My Kitchen
Recipe type:
vegetables, side dish, casserole
Cuisine:
vegan, paleo, whole30, vegetarian
Prep time:
10 mins
Cook time:
40 mins
Total time:
50 mins
Serves:
4-6
If you are not yet a fan of vegan cheese, this dish will make you one! It's easy, healing, and so decadent tasting. It's the perfect winter side dish!
Ingredients
1-3/4 lb brussels sprouts, ends trimmed, and each sprout cut into halves or quarters
¼ cup extra virgin olive oil
sea salt
1 Tbs grass-fed butter
1 Tbs tapioca flour (
here's one
)
¾ cup full-fat coconut milk (
I buy this kind by the case
)
½ cup vegan parmesan cheese
2 slices vegan smoked gouda cheese, chopped (or use whatever kind you like)
Instructions
Preheat oven to 425°F convection setting, or 450°F regular bake setting.
Toss the brussels sprouts with the olive oil and a generous amount of sea salt.
Spread the sprouts out on a parchment-lined baking sheet and roast in the oven 20 minutes.
In a small pot, melt the butter.
Whisk in the tapioca flour and continue to whisk until it's totally smooth and starting to color (about 3 minutes).
Pour in the coconut milk, ¼ cup of the parmesan, and the smoked gouda and stir until melted, about 5 mins.
Add salt to taste.
Put the brussels sprouts in an oven-proof casserole dish and pour the sauce over.
Sprinkle remaining parmesan over the top.
Bake in the oven 20 mins.
Enjoy!
Recipe by
Kitchen of Youth
at https://kitchenofyouth.com/paleo-brussels-sprouts-gratin/
3.5.3208