If you make ONE recipe this holiday season, please make this dairy-free Brussels sprouts au gratin! 

I have made this three years running for Thanksgiving (and sometimes Christmas) and I’m not lying when I say it is, without fail, everyone’s favorite dish of the entire meal.

So I thought it was finally time I should share it with you all, because once you try it, you’ll never think of Brussels sprouts the same way again. 

It’s perfectly seasoned from the bacon. The Brussels are roasted for over an hour at varying degrees, making them incredibly tender. The herby walnuts add crunch and texture while the “cream” sauce and dairy-free cheese add richness and depth. And it’s all gluten-free, dairy-free and nutrient-packed to boot!

Bottomline it’s a holiday side dish winner, and I hope you enjoy it as much as everyone in my family does. 

Snag the recipe and details below. 

HORMONE HEALTHY BRUSSELS SPROUTS AU GRATIN INGREDIENTS

+ BRUSSELS SPROUTS

The star of the show also happens to be rich in fiber and hormone-healthy nutrients, specifically Indole-1-carbinol (13C) and 3,3-diindolylmethane (DIM), which help your body to effectively metabolize excess estrogen that could otherwise lead to pms and other uncomfortable symptoms

+ WALNUTS

Rich in omega-3 fatty acids that reduce inflammation, as well as phytosterols that can help regulate estrogen levels and selenium, a mineral important for optimal thyroid health. 

+ SHALLOTS 

Rich in B vitamins (particular B6) which is important for stress reduction and nervous system function, as well as quercetin, a plant flavanoid that acts as a natural antihistamine (high histamines are often tied to high estrogen and can worsen pms and period symptoms). 

+ GARLIC

Contains compounds like allicin and diallyl sulfide that may help regulate hormone levels, specifically estrogen.

HOW TO MAKE DAIRY-FREE BRUSSELS SPROUTS AU GRATIN 

Guys, I’m not gonna lie, this is one of the more time-intensive Thanksgiving side dishes I’ve made due to the number of steps, however the resulting flavor is totally worth it! It’s not a dish I’d make every day, but it’s an extra special one perfect for the holidays. Here are the basic steps (see recipe for explicit details):

1) Cook bacon according to package instructions. Once finished transfer bacon to a plate and reserve the bacon-greased pan for later. 

2) Next roast your Brussels sprouts along with the seasonings, garlic and butter and cooked, chopped bacon at 450 F for 30-40 minutes, tossing carefully halfway through.

3) While Brussels sprouts are almost finished roasting, whisk together the coconut milk and Dijon mustard. Remove brussels and stir in the coconut milk mixture. Top with shredded dairy-free cheeses and roast at 375 F for 15-20 minutes, until caramelized and bubbling. 

4) When gratin has about 10 minutes left, toss the walnuts and reserved thyme to the bacon grease pan and stir to coat, place in the oven and bake for 5-10 minutes, until toasted.

5) Remove both dishes from the oven and let cool. Chop the walnuts, then sprinkle on top of the gratin and serve. 

DAIRY-FREE BRUSSELS SPROUTS AU GRATIN RECIPE SWAPS

This Brussels sprouts au gratin is SO GOOD as is, but you can absolutely play around with ingredients based on your unique preferences. A few popular swaps include:

+ Swap the Bacon for Pancetta

You still get that same salty, delicious flavor. Use an 8 ounce package and cook per instructions. *Please note this will make the dish more salty, so adjust seasoning as needed. 

+ Swap The Coconut Milk for Whole Milk or Heavy Cream

If you tolerate dairy well, feel free to substitute coconut milk for 1 cup organic, A2 grass-fed whole milk or cream!

+ Swap Dairy-Free Cheese For Real Cheese

Same goes for cheese! Feel free to swap for shredded, whole milk mozzarella and grated parmesan! Just note this may make the dish more salty, so use less salt as needed. 

+ Swap Walnuts For Pecans

Equally as tasty and also rich in fiber and nutrients!

+ Swap Grass-Fed Ghee For Another Cooking Oil

While the ghee adds amazing flavor (without the lactose) you could use an unflavored cooking oil like avocado oil to keep dairy-free, or substitute for melted butter. 

TIPS FOR COOKING THE BEST BRUSSELS SPROUTS AU GRATIN

+ USE UNCURED BACON

If you use cured bacon or pancetta in this recipe, I advise lessening the salt. Otherwise it will be too salty!

+ HALVE YOUR BRUSSELS SPROUTS

This ensures they get extra tender and delicious!

+ DON’T TOSS YOUR BACON GREASE

Remember, you’ll use this to “season” your walnuts for extra flavor. If you prefer, you can also cook the bacon on the stovetop and saute the walnuts afterwards in the grease. 

+ ADJUST ACCORDING TO PREFERENCES 

This dish can taste really rich and is full of flavor, which I personally (as well as everyone I’ve served it for) loves. Just note if you decide to opt for real cream or cheese it may add more richness, so you might want to use less. You can also opt to use less dairy-free cheese, which will make this Brussels sprouts au gratin less heavy. 

MORE HORMONE HEALTHY THANKSGIVING RECIPES

+ Gut-Healthy Turkey Bone Broth

+ Vegan Sweet Potato Marshmallow Casserole

+ Pecan Pie Gooey Bars

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Photography by Tanya Pilgram

Dairy-Free Brussels Sprouts Au Gratin

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This insanely popular, delicious dairy-free brussels sprouts au gratin is a holiday tradition & family favorite side dish!

PREP TIME:	TOTAL TIME:
10 Mins	01:30 Hours

• Author: Lauren Chambers

• Servings: 8-12

• Recipe Type: side dish, holidays, thanksgiving side

• Cuisine: American, Thanksgiving, Holiday

Ingredients

• 1 8-ounce package uncured, organic bacon
• 2 pounds Brussels sprouts, trimmed and halved *or quartered if large
• 2 shallots, peeled and thinly sliced
• 4 garlic cloves, minced
• ¼ cup melted grass-fed ghee, unsalted 
• 1/2 -1 teaspoon sea salt (start with less and add more as needed)
• Black pepper to taste
• 2 tablespoons fresh thyme, minced and divided
• 1 13.5-ounce can full-fat coconut milk 
• 1 tablespoon Dijon mustard
• 1 cup dairy-free shredded mozzarella *can sub for whole or goat milk mozzarella
• 1 cup dairy-free parmesan *can sub for parmesan
• 1 cup walnuts
• Optional flaky sea salt or chile flakes to top

Instructions

1. First, line a baking sheet with parchment paper and spread out the bacon evenly. Cook your bacon according to package instructions (typically this is around 10-15 minutes at 400 F). Once finished, remove the pan from the oven, and transfer the bacon to a paper-towel lined plate to absorb excess grease. Set aside the pan to reuse later (you want the grease to flavor the walnuts!). 
2. Increase the oven temperature to 450 F and add the Brussels sprouts, shallots, garlic, melted ghee, salt and pepper and 1 tablespoon minced thyme to a 13×9” casserole dish. Chop the bacon into small pieces and mix in. Roast for 15-20 minutes, until browned, then remove from the oven, carefully toss and roast for 15-20 minutes more. 
3. While the Brussels are roasting, whisk together the coconut milk and Dijon mustard in a large glass measuring cup or small bowl. Set aside. 
4. When Brussels are done roasting, remove and reduce the oven temperature to 375 F. Stir in the coconut milk mixture to the casserole dish and top with your shredded, dairy-free mozzarella and parmesan. Add back into the oven and roast for 15-20 minutes, until the gratin is bubbling and caramelized around the edges. 
5. When your gratin has about 10 minutes left, add the walnuts and reserved tablespoon thyme to your reserved baking pan with the bacon grease. Stir together to coat and add into the oven, cooking until golden brown. The walnuts should be toasted and gratin done cooking at around the same time. 
6. Remove both dishes from the oven and let cool (5-10 minutes). Chop the walnuts, then sprinkle on top of the Brussels sprouts and serve. 

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