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Here is a festive and impressive Brussels Sprouts Gratin with Glazed Carrots. This easy recipe is entirely vegan and gluten free and a must make for your Christmas dinner – or any time when you want to add vegetables with a flavor boost to your plate.

Friends, we are getting closer and closer to Christmas. Depending on where you are, winter might already have you firmly in its grip.

As I am writing this, I look out of the window and see the first slow falling. Not only falling but actually covering up the outside inch deep. I admit it looks very nice now. Traffic though..

Anyhow, one thing that we are all planning already is the dinner for the holidays. Or maybe we should be planning it to avoid last-minute scrambles.

So do you have any plans already? If not, you came to the right place to get some inspiration like this insanely good Mashed Cauliflower Green Bean Casserole or the Garlic Butter Scalloped Potatoes.

This Brussels Sprouts Gratin with Glazed Carrots is another amazing option. It’s an ridiculously delicious dairy free main, lunch, dinner and even side dish for your festive Christmas table.

But of course it’s really tasty the whole year thanks to ingredients which available all year long.

Seriously you get 2 recipes for one. The Brussels Sprouts Gratin or the Glazed Carrots on their own are a must have. But combining both takes them to the top. A combo that is meant for each other.

I know this gratin is a must make for the holiday table.

You can except it’s creamy, cheesy, so close to the real deal without any cheese, magic, tasty, bursting with flavor, satisfying, healthy, hearty, comforting, and seriously delectable.

How to make Brussels sprouts?

First thing to figure out for making this is how to cook the Brussels sprouts. You know these little green balls but what do you need to do with them?

When you get them, they are often unpeeled, and not washed. Peel away the first layer of leaves, maybe cut away the stalk, and rinse them carefully under water.

How long should you need to cook the sprouts depends a bit on their size. Bring salted water to a boil in a large pot and add the vegetables. Reduce heat to medium.

Make sure the water keeps boiling, without splashing over.

I used relatively small Brussel sprouts in this recipe, so they were done in about 8 minutes. Anything between 8 and 10 minutes is quite typical.

I recommend you pick one sprout out of the pot and check whether it is done. It should be softened but not mushy.

How to make this Brussels Sprouts Gratin with Glazed Carrots?

Now that the sprouts are prepared, let’s make this stunning gratin together. In a casserole dish, combine cooked Brussels sprouts with my prepared vegan cheese sauce.

It’s a really amazing go-to recipe made from just 3 ingredients: cashews, vegetable broth, and tahini.

Add all three in a blender and mix until creamy. Season with salt and pepper. Give the sauce over the sprouts and mix well in the casserole dish. This way you don’t need an extra bowl.

Top with crushed hazelnuts and bake for around 20 minutes at 415°F.

While the gratin is in the oven, get a sauce pan. Heat oil and add the sliced carrots. Fry them for 2 minutes then add maple syrup. Mix well, reduce heat to medium, and let simmer for 6 minutes more.

Regularly stir the carrots, so that the maple glazes equally. Serve everything on a plate and enjoy.

A delectable and irresistible combo

Brussels Sprouts are high in fiber, vitamins, minerals. At the same time they are low in calories. Among the vitamins these wonders burst with are vitamin K, which is amazing for strong bones, and vitamin C, which is a great immune booster.

Packed with many antioxidants and anti-inflammatory benefits these are truly powerhouses.

Believe it or not, but they are so easy to incorporate in your nutrition.

In this recipe you only have to mix the cooked Brussels sprouts with the sauce and season with salt and pepper, sprinkle with the hazelnuts and bake to perfection.

The second powerhouse in this recipe are carrots. They are high in vitamins C, A, making them another perfect immune booster. All the abundance of beta carotene in them helps protect the skin from sun.

Also a great plant based alternative source for calcium which normally found in diary milk.

If you give this a try, tag me on Instagram or Facebook, show me all your creations with a picture. Cheers, Florian.

Brussels Sprouts Gratin with Glazed Carrots

Author: Contentedness Cooking
Prep Time: 5
Cook Time: 25
Total Time: 30 minutes
Yield: 8
Category: Dinner, Lunch
Cuisine: American, Vegan, Gluten Free

Description

Ingredients

For the Brussels Sprouts Gratin:

1 batch Vegan Cheese Sauce, prepared
2 lbs Brussels sprouts, peeled
1/2 cup hazelnuts crushed
salt, pepper to taste

For the Glazed Carrots:

2 big carrots peeled cut into thin sticks
1 tbs olive oil
2 tbs maple

Instructions

Bring salted water to a boil in a large pot and add the vegetables. Reduce heat to medium. Make sure the water keeps boiling, without splashing over, for about 8 minutes. I recommend you pick one sprout out of the pot and check whether it is done. It should be softened but not mushy.
In a casserole dish, combine cooked Brussels sprouts with the prepared vegan cheese sauce. Mix well in the casserole dish. Top with crushed hazelnuts and bake for around 20 minutes at 415°F.
While the gratin is in the oven, get a sauce pan. Heat oil and add the sliced carrots. Fry them for 2 minutes then add maple syrup. Mix well, reduce heat to medium, and let simmer for 6 minutes more. Regularly stir the carrots, so that the maple glazes equally. Serve everything on a plate and enjoy.