Brussels Sprouts Gratin with Glazed Carrots | #vegan #glutenfree #contentednesscooking

Brussels Sprouts Gratin with Glazed Carrots

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Dinner, Lunch
  • Cuisine: American, Vegan, Gluten Free


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 dinnerĀ  – or any time when you want to add vegetables with a flavor boost to your plate.



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


  1. 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.
  2. 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 415Ā°F.
  3. 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.


  • Calories: 238
  • Sugar: 7
  • Sodium: 44
  • Fat: 15
  • Saturated Fat: 2
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 22
  • Fiber: 6
  • Protein: 11
  • Cholesterol: 0