Paleo Brussels Sprouts Gratin
Recipe type: vegetables, side dish, casserole
Cuisine: vegan, paleo, whole30, vegetarian
Prep time: 
Cook time: 
Total time: 
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!
  • 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)
  1. Preheat oven to 425°F convection setting, or 450°F regular bake setting.
  2. Toss the brussels sprouts with the olive oil and a generous amount of sea salt.
  3. Spread the sprouts out on a parchment-lined baking sheet and roast in the oven 20 minutes.
  4. In a small pot, melt the butter.
  5. Whisk in the tapioca flour and continue to whisk until it's totally smooth and starting to color (about 3 minutes).
  6. Pour in the coconut milk, ¼ cup of the parmesan, and the smoked gouda and stir until melted, about 5 mins.
  7. Add salt to taste.
  8. Put the brussels sprouts in an oven-proof casserole dish and pour the sauce over.
  9. Sprinkle remaining parmesan over the top.
  10. Bake in the oven 20 mins.
  11. Enjoy!
Recipe by Kitchen of Youth at