Dairy free Brussels Sprouts Casserole (Paleo, Whole30)
A dairy-free creamy Brussels sprouts baked casserole seasoned with crispy bacon, coconut aminos, and nutritional yeast. Naturally Paleo and Whole30 compliant.
Servings: 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
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.
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.
Nutrition
Calories: 351kcal | Carbohydrates: 19g | Protein: 10g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 526mg | Potassium: 795mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1229IU | Vitamin C: 130mg | Calcium: 72mg | Iron: 3mg