Creamy Brussels Sprouts Casserole recipe. A dairy-free creamy Brussels sprouts baked casserole seasoned with crispy bacon, coconut aminos, and nutritional yeast. Naturally Paleo and Whole30 compliant.

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Oh my goodness. This Creamy Brussels Sprouts Casserole is one of the best Brussels sprouts dishes that I have ever made! It would be perfect to make for any dinner party, holiday event, or home cooked meal.

The coconut cream sauce in this dish is so amazing and really makes the recipe. You honestly would never guess that this recipe is dairy-free!

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Seriously though, if you love creamy bacon dishes, this recipe is for you!

If you love Brussels sprouts, this recipe is for you.

And probably, if you are wanting to like Brussels sprouts more, this recipe is for you because the sauce is just so good, it will (hopefully) make you like it.

Ingredients needed to make this Creamy Brussel Sprouts Casserole

  • Brussels sprouts
  • bacon
  • olive oil
  • garlic powder
  • onion powder
  • salt
  • paprika
  • ground ginger
  • coconut cream
  • coconut aminos
  • nutritional yeast
  • water
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Note: It’s very important for recipes that call for coconut cream or nutritional yeast to like the taste of the type /brand of coconut cream and nutritional yeast that you are using.

Both ingredients are important to the taste of this dish and it will taste better using ones that taste good to you.

For example, I find that most coconut creams taste like sunscreen and I don’t like how they taste in many recipes.

Savoy coconut cream, however, tastes great to me and I love how it works in creamy dairy-free dishes.

I also am a huge fan of how Anthony’s Nutritional Yeast tastes. It has been a game changer for me.

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How to make this Paleo brussel sprouts casserole

Step 1: cook the bacon

I like to cook my bacon in the microwave between two pieces of paper towels. This results in crispy bacon and is easy.

Microwave the bacon for 5 minutes if you are cooking 5 slices.

Once it has cooled, crumble it up.

Step 2: cook the brussels sprouts

Although this recipe is simple, you do have to keep an eye on the pan while cooking the brussels sprouts.

To start off, you are going to put the brussels sprouts into the pan with olive oil, coconut aminos, garlic powder, onion powder, salt, paprika, and ground ginger. Mix everything together.

Then let them sit for 2 minutes, add 2 Tbs of water and mix again.

You will end up cooking them for 10 minutes total. But in those 10 minutes, you will need to add 5-6 Tbs of water total as needed.

When I say as needed, I mean, when the pan looks too dry or things may look like they are sticking to the bottom of the pan or burning.

So for me, this looked like adding 2 Tbs of water every 2-3 minutes or so.

Then, after they have cooked for 10 minutes at medium heat on the stove, add the coconut cream, nutritional yeast and some crumbled up bacon.

Step 3: bake

Bake the whole casserole for 15-20 minutes, until the sauce is bubbly and the brussels sprouts have cooked through.

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Tips on making this dairy-free brussel sprout casserole with bacon

Tip 1: For starters, take note of the size of your brussels sprouts. Small and medium brussels sprouts are perfect here. But if you have any large ones, cut them in half so that they can cook through.

Tip 2: Also, make sure to use an oven safe skillet or dutch oven.

I like using a dutch oven. I used a 3 quart large cast iron dutch oven that is 15 x 4 x 13 inches.

Tip 3: Replacements for coconut cream

If you don’t want to or can’t use coconut cream, then you can use oat cream, or canned coconut milk.

You can even use heavy cream if you can do dairy.

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How to serve these Whole30 brussel sprouts

This Creamy Brussels Sprouts Casserole makes an amazing side-dish.

I love serving it with protein and carbs ( like roast chicken and potatoes).

I like to mix the brussels sprouts into the sauce before serving, and making sure each serving has bacon and nutritional yeast. I even like sprinkling a bit more nutritional yeast on top.

I also think this is a great side dish to make for a holiday meal.

My personal holiday meal menu includes:

  1. Roast Chicken with Apples and Potatoes
  2. Paleo Sausage Apple and Chestnut Stuffing
  3. Bone Broth Gravy
  4. Whole30 Mashed Potatoes
  5. Mulled Cranberry Sauce (paleo, GF)
  6. Paleo Pumpkin Pie Chocolate Chip Cookies

Hope you enjoy!

A dairy-free creamy Brussels sprouts baked casserole seasoned with crispy bacon, coconut aminos, and nutritional yeast. Naturally Paleo and Whole30 compliant.

Creamy Brussels Sprouts Casserole (Paleo, Whole30)

Servings: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

Instructions

  • 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. ( My 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.
Course: Side Dish
Cuisine: American
Keyword: creamy brussel sprouts casserole
Author: Dominique | Perchance to Cook