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Brussels Sprouts Gratin

Great for holiday entertaining, this crowd-pleasing dish can easily be doubled.

Time

45 min

Serving size

6

  • VEGAN

  • DAIRY-FREE

  • UNSWEET SILK

preparation

  1. Preheat oven to 400°F. Lightly grease a 4-cup baking dish.
  2. Place Brussels sprouts in a pot of boiling, salted water. Return to a boil, reduce heat and simmer until sprouts are tender, about 8 minutes. Drain.
  3. In a saucepan, sauté bacon, shallot and margarine until bacon is cooked and shallot is soft.
  4. Add salt, pepper and flour. Cook for 2 minutes, stirring occasionally.
  5. Add Silk and simmer for 3-5 minutes, until mixture thickens.
  6. Remove from heat and stir in red pepper flakes, cheese and Brussels sprouts.
  7. Spoon into prepared baking dish.
  8. In a separate bowl, combine bread crumbs, melted margarine and Parmesan. Sprinkle over sprouts and bake for 20-25 minutes, until bread crumbs are lightly browned and gratin is bubbling.

Ingredients

  • 1 pound Brussels sprouts, trimmed and halved

  • 2 slices bacon or veggie bacon, diced

  • 1 shallot, minced

  • 1 Tbsp margarine (or butter)

  • 1/2 tsp salt

  • 1/2 tsp freshly ground pepper

  • 2 Tbsp flour

  • 1 cup Silk UNSWEET CASHEWMILK

  • 1/2 cup shredded Gruyere, Manchego or non-dairy cheddar cheese

  • 1/2 cup panko bread crumbs

  • 2 tsp melted margarine (or butter)

  • 1/4 cup grated Parmesan or non-dairy Parmesan

  • PINCH OF RED PEPPER FLAKES, OPTIONAL