Cover Brussels sprouts in thick cream and bacon for a side that’s indulgent enough to become your new main dish.

Sliced Brussels sprouts get smothered in a creamy “cheese” sauce, roasted to golden brown perfection and topped with crumbled bacon. Best of all, this recipe uses vitamin-rich Brussels sprouts and zero dairy for a guilt-free side dish that will satisfy the whole family.

The cheese sauce is the star of this recipe; which comes together effortlessly using nutritional yeast, buttery ghee and unsweetened almond milk, along with tapioca starch for thickening. Blanched almond flour would also work to thicken the sauce, but the texture may not be as smooth. The nutritional yeast adds a cheddar-like flavor, making this sauce perfect for pouring over veggies as a dairy-free substitute.

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Start by combining nutritional yeast, almond milk and sea salt in a small saucepan over medium low heat and allow to become steaming hot. Whisk in tapioca starch until thickened, then pour the cheese sauce over sliced Brussels sprouts to coat. Bake covered with aluminum foil for 35-40 minutes, then uncover and bake for 10 minutes longer to brown the top. Sprinkle with crumbled bacon, and get it while it’s hot!

Jennafer Ashley

Baked Bacon Brussels Sprouts Au Gratin

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Total time:1 hr
5 mins

Cook Time:55 mins 55 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Baked Bacon Brussels Sprouts Au Gratin

Recipe by: Jennafer Ashley

Cover Brussels sprouts in thick cream and bacon for a side that’s indulgent enough to become your new main dish.

Tools

• Casserole dish
• Aluminum foil
• Saucepan
• Whisk

Ingredients

• 6 cups Brussels sprouts, sliced lengthwise
• 1 T ghee
• 1 1/2 cups unsweetened almond milk
• 1/3 cup nutritional yeast
• 1/2 t sea salt
• 1/3 cup tapioca starch
• 3 strips bacon, cooked and chopped

Instructions

• Preheat the oven to 400°F. Arrange the Brussels sprouts in a oven safe casserole dish.
• Melt ghee in the saucepan over medium low heat. Add the almond milk and heat until steaming. Whisk in nutritional yeast, sea salt and gradually add the tapioca starch until slightly thickened, about 5 minutes.
• Pour the sauce over the Brussels sprouts and stir to coat. Cover with aluminum foil and bake for 35-40 minutes.
• Remove the foil and bake for 10 minutes longer to brown the top. Finish with crumbled bacon.

Tip: Finish this recipe with almond bread crumbs during the last 10 minutes of baking to create an even crispier topping.

Looking for Paleo ingredients? Here’s what we recommend:
Ghee (Pure Indian Foods)

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