Brussels Sprouts have been shown to protect against Alzheimers and they are great for weight loss… what an awesome veg!
For years, everyone in my house would sit at the table making horrible, distorted faces whenever I tried to serve a dish with vegan cheese. But, wow have the times changed! The vegan cheese options are now so amazing that even the haters have become lovers. This paleo brussels sprouts gratin is so cheesy and gooey and rich and decadent and lots of other adjectives that I can’t think of right now…
Originally, I had planned to make this dish to serve as a Thanksgiving side. So, I started experimenting several weeks before the holiday.
We ate so much of this in the weeks before the actual day, that there was no way I could get myself to serve it at the holiday table — I was literally afraid of the reaction… I mean, hungry people can get so mean!
So, here it is a few weeks after Thanksgiving, and I can’t stop thinking about these brussels sprouts. So, now I will be making them again and I will hope that everyone else feels that enough time has passed since that week that we all ate this sooooooo many times.
If you haven’t found vegan cheeses that you love yet, send me a comment and I will share with you my favorites and where to get them. For this gratin, I love using a vegan smoked gouda.
And, if you’re like me and can’t get enough brussels sprouts, you have to try my recipe for Paleo Vegan Caesar Salad.
Here are some of the amazing healing ingredients in this paleo brussels sprouts gratin:
Brussels sprouts are from the same cruciferous vegetable family as cabbage, broccoli and kale. They are rich in protein, fiber, antioxidants, vitamins and minerals. They are touted for their aid in weight loss because they have so much fiber and so few calories. Research has shown that these sprouts contain colon-cancer fighting substances and vitamins to protect against Alzheimer’s. Traditionally, they are known as more of a winter vegetable, but many markets now carry them year-round, which makes me happy because I like to eat them year-round!
In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for this gratin.
Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include flour or another thickener.
- 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)
- 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.