Dairy free Brussels Sprouts Casserole, Paleo, Whole30
This dairy-free Brussels sprouts casserole is seasoned with crispy bacon, coconut aminos, and nutritional yeast. It has the most great creamy sauce and is naturally Paleo, Gluten free, and Whole30 compliant.
Oh our goodness. This Brussels sprouts casserole is one of our favorite Brussels sprouts dishes that we have ever made! It would be just right to make for any dinner party, holiday event, or home cooked meal. We plan on making it for Thanksgiving and Christmas, but we do make it regularly for dinner as well.
The flavor in the coconut cream coconut aminos sauce in this dish is great. You would truly never know that this recipe was dairy free. Which is why we love making this recipe on the regular. It makes veggies taste good.
If you love yummy veggie recipes, check out our broiled lemon asparagus and our carrot hummus. YUM.
Why this recipe works
- It is a satisfying way to make Brussels sprouts.
- You would never know that the recipe was dairy free.
- This recipe is great for those following a Dairy free, Paleo or Whole30 diet.
- It’s got a great bacon flavor.
- It is made with a handful of lighter ingredients.
Recipe ingredients
- Brussels sprouts– make sure they are on the smaller side, but if they aren’t, you can cut them in half.
- Bacon– make sure the bacon is nitrate free and doesn’t have added sugar.
- Garlic powder– this helps season the dish.
- Onion powder– this also helps season the dish.
- Paprika– we like sweet paprika in this recipe, but you can use smoked.
- Ground ginger– this adds a nice flavor to the sauce.
- Coconut cream– use a good tasting brand. Savoy coconut cream, does not taste too coconutty and we love how it works in creamy dairy-free dishes.
- Coconut aminos– this helps flavor the sauce as well.
- Nutritional yeast- it is very important to use a brand that you like the taste of. We are a huge fan of how Anthony’s Nutritional Yeast tastes. It has been a game changer for us.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- You can omit the bacon if you don’t like it or want to make this recipe Vegan.
- Instead of ground ginger, you can use fresh ginger.
- Instead of coconut aminos, you can use balsamic vinegar.
- Instead of coconut aminos, you can use soy sauce. But please note, the recipe will no longer be Paleo or Whole30.
- Instead of coconut cream, you can use oat cream or a thick coconut milk. You can even use heavy cream if you can do dairy.
Step by step instructions
Step 1
Step 1: Cook the bacon in the microwave between two pieces of paper towels.
Microwave the bacon for 5 minutes if you are cooking 5 slices.
Once it has cooled, crumble it up.
Step 2
Step 2: Cook the brussels sprouts in a pan covered in olive oil, coconut aminos, garlic powder, onion powder, salt, paprika, and ground ginger.
Step 3
Step 3: Periodically add water to the pan and cook the brussels sprouts for about 10 minutes.
Step 4
Step 4: Add the coconut cream, bacon and nutritional yeast to the pan.
Step 5
Step 5: Mix all of the sauce ingredients together.
Step 6
Step 6: Bake the whole casserole for 15-20 minutes, until the sauce is bubbly and the brussels sprouts have cooked through.
How to serve
- As a side dish for dinner. Along protein and carbs ( like roast chicken and potatoes).
- As a side dish to make for a holiday meal.
Our holiday meal menu includes the following:
- Roast Chicken with Apples and Potatoes
- Paleo Sausage Apple and Chestnut Stuffing
- Bone Broth Gravy
- Whole30 Mashed Potatoes
- Mulled Cranberry Sauce
- Paleo Pumpkin Pie Chocolate Chip Cookies
Expert tips
Tip 1: For starters, take note of the size of your brussels sprouts. Small and medium brussels sprouts are just right here. But if you have any large ones, cut them in half so that they can cook through.
Tip 2: Make sure to use an oven safe skillet or dutch oven. We like using a dutch oven. We used a 3 quart large cast iron dutch oven that is 15 x 4 x 13 inches.
Prep 5 minutesCook 30 minutesTotal 35 minutesMakes 6
Ingredients
- 5 slices bacon
- 3 Tbs olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 lbs. Brussels sprouts, if large, then halve them
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground ginger
- 1 cup coconut cream
- 3 Tbs coconut aminos
- 1 Tbs nutritional yeast
- 5-6 Tbs water
Method
- Preheat oven to 375°F.
- Place bacon in between two paper towels and microwave for 5 minutes. Once the bacon has cooled, crumble it into pieces.
- Add olive oil to a large oven-safe skillet or dutch oven and heat over medium heat. ( our dutch oven is 15 x 4 x 13 inches) Add Brussels sprouts and season with garlic powder, onion powder, ginger, salt, coconut aminos and paprika. Cook, stirring occasionally, for 10 minutes total. During this time, add 2 Tbs of water to the pan every few minutes based on how dry the pan is/ to avoid burning.
- Remove the Brussels sprouts from heat and pour the coconut cream on top. Then top with nutritional yeast and crumbled up bacon.
- Bake until bubbly, and the Brussels sprouts are tender, 15-20 minutes.
Notes
- You can omit the bacon if you don’t like it or want to make this recipe Vegan.
- Instead of ground ginger, you can use fresh ginger.
- Instead of coconut aminos, you can use balsamic vinegar.
- Instead of coconut aminos, you can use soy sauce. But please note, the recipe will no longer be Paleo or Whole30.
- Instead of coconut cream, you can use oat cream or a thick coconut milk. You can even use heavy cream if you can do dairy.
