“Don’t be surprised if this creamy vegan gratin outperforms some of the heavier traditional Thanksgiving sides,” writes recipe developer Brigid Washington, who first shared this recipe in her book, Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season. “Here, coconut milk delivers all of the creamy, comforting goodness without any of the full dairy heft, plus it adds a mild, nutty flavor that leans into brussels sprouts’ natural savory sweetness. It has all the makings of a year-after-year holiday hit—or even just a comforting, cold weather go-to.”
Recipe information
Yield
4 Servings
Ingredients
1
1
1
2
1
1
1½
Preparation
Step 1
Preheat oven to 350°. Bring 4 cups water to a boil in a medium saucepan.
Step 2
Meanwhile, using a chef’s knife, remove stems from each brussels sprout, then cut each head into quarters through stem end.
Step 3
Season boiling water with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton salt, then add brussels sprouts and cook 4 minutes. Drain brussels sprouts in a colander and run the coldest possible tap water over sprouts, about 30 seconds. (Because the brussels sprouts will be baked, cold tap water works just as well as an ice water bath here; they don’t need to be completely cooled.) Turn out brussels sprouts onto a kitchen towel and let drain.
Step 4
Whisk together lemon zest, coconut milk, oil, pepper, nutmeg, and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a baking dish just large enough to fit brussels sprouts.
Step 5
Add brussels sprouts to baking dish and gently toss to coat. Scatter breadcrumbs over and bake, uncovered, until top is golden and coconut milk has thickened slightly, 30–35 minutes. Let cool 10 minutes before serving.
Leave a Review
Reviews (23)
Back to TopUsed larger bread crumbs from the store and had to cook an extra few minutes to get golden brown crisp on top, but came out great!! 10/10 would make again and so easy and didn't really taste too coconutty! Really make sure the brussels are boiled and blanched well or else they'll be undercooked in the end! Non-vegans - I'd add pancetta and shaved parmesan!
Emma G
London
11/25/2020
This recipe is ok as a side, but it's very bland as written and doesn't stand on its own. I would recommend increasing the amount of spices added, using cheese if non vegan, or finding some other ways to add additional flavor.
Anonymous
11/26/2020
Honestly, if you don’t like brussels sprouts, this will appeal to you. On the other hand, if you’re fond of the vegetable already, you may be disappointed with how of the flavor of the sprouts takes a back seat in this recipe.
K. Davie
Rockland, ME
11/26/2020
My new favorite way to eat Brussels sprouts. Easy and tasty recipe. Also vegan.
Mona
New York
11/19/2021
I was not a fan of this recipe, these flavors don’t go well together and it’s way too peppery. Wouldn’t recommend.
alyssa
9/16/2022
I don’t like writing negative reviews, but I always come from a honest place because food is the best and I love it. This honestly didn’t taste appetizing. Even if I was starving, I don’t think I’d enjoy it.
Anonymous
Los Angeles, CA
9/16/2022
Truly terrible. I wanted to love it because it's so easy and the flavors sound promising, but it does not work out. Too watery, underseasoned, too many breadcrumbs, overall a textural nightmare. Wasn't completely unpalatable, and might be salvageable with heavy modifications. Save yourself the trouble (and the brussels sprouts) and make something else.
Pete
Portland, ME
2/3/2024