Brussels Sprouts Casserole

What happens if you take the classic green bean casserole and swap in Brussels sprouts? You get this Brussels Sprout Casserole!

Tender sprouts are coated in a rich, savory mushroom gravy and then topped with crispy shallots.

Plus it’s gluten-free, dairy-free, vegan, Paleo, keto and Whole30-friendly.

It’s the perfect dish no matter who is at your table, no matter if they have dietary restrictions or not.

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Why this recipe works

I know some people love green bean casserole but let’s face it, the green beans are kinda awkward to eat when packed onto your Thanksgiving plate.

Brussels sprouts are smaller and naturally bite-sized so they’re the perfect substitute.

For the gravy, we’re taking out all the dairy, weird thickeners, additives and starches and replacing them with lots of caramelized veggies and seasonings for flavor. To thicken it, we’re using arrowroot powder (read more about using arrowroot here).

Plus without dairy, this is a vegan Brussels sprout casserole.

And by using only low-carb veggies and just a small amount of arrowroot, it’s a keto Brussels sprout casserole as well.

And to pump up the flavor, we’re using both fresh and dried mushrooms. This ain’t no bland cream of mushroom soup mix! You can choose whichever mushrooms you like.

For the dried mushrooms, I honestly go with whichever option is the cheapest. At my store, that usually means hen of the woods or oyster.

For the fresh, I tend to go with pre-sliced baby bellas for convenience and flavor. If you all have are white button mushrooms, that’s fine! Just be sure to really brown them in the skillet to create as much flavor as possible.

What you need

Ingredients:

• 1 oz. dried mushrooms
• 1 tablespoon + 1 1.4 teaspoon fine sea salt, plus more if necessary
• 1 1/4 – 1.5 pounds (20-24 oz.) Brussels sprouts
• 1.5 tablespoons avocado oil
• 2 large shallots
• 2 garlic cloves
• 8 oz. sliced fresh mushrooms
• 2 cups low-sodium vegetable broth
• 1 tablespoon arrowroot starch/flour
• 1.5 teaspoons apple cider vinegar
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried sage
• 1/2 teaspoon pepper
• 1/2 cup cooking fat, such as palm shortening or avocado oil

To clean mushrooms: gently swipe off the dirt with a damp paper towel. If you rinse or soak them they’ll absorb too much water and get soggy.

Equipment:

• A set of mixing bowls
• a medium saucepan
• a cutting board and sharp paring knife
• colander
• 10″ nonstick skillet
• a spatula or wooden spoon
• measuring spoons (these are my favorite since they fit into spice jars!)
• a blender or stick blender
• 8×8″ (or 2 quart) baking dish
• cheesecloth, a thin clean towel or paper towels

How to make Brussels Sprouts Casserole

Step 1: In a small/medium bowl, cover the dried mushrooms with very hot water and let soak for 30 minutes, stirring occasionally. Lift them out of the water (if you drain them, the sediment in the bottom of the bowl will just get poured over the mushrooms). Wrap them up in a large piece of cheesecloth, flour sack towel or paper towels, and squeeze to remove as much water as possible. Roughly chop them and set aside.

Step 2: Heat the oven to 350°.

Step 3: Bring a medium saucepan 2/3 full of water to a boil over high heat. Add 1 tablespoon salt and stir to dissolve.

Step 4: While the water is heating up, trim the root ends off the sprouts, leaving the leaves intact (save any that fall off if they’re clean). Halve them through the root. Quarter the large ones and leave the tiny ones whole.

Step 5: Add the sprouts (and any separate leaves if they’re clean) to the water and cook (don’t wait for the water to come to a boil again) for 4 minutes if you’d like them al dente, 5 minutes if you’d like them a bit softer.

Step 6: Drain thoroughly, tossing the sprouts around in the colander to remove as much water as possible.

Step 7: To make the gravy, heat the avocado oil in a 10″ nonstick skillet over medium heat. Peel and dice one shallot. Peel and mince the garlic. Add them to the hot oil with 1/2 tsp. salt and saute, stirring occasionally, until softened and just starting to turn golden, about 5 minutes.

Step 8: Add the sliced mushrooms and another 1/2 teaspoon of salt. Saute until deep brown on both sides, stirring occasionally. The skillet might not seem big enough but the mushrooms will shrink. Just make sure the mushrooms make contact with the skillet and most of the moisture has evaporated, about 8-10 minutes.

Step 9: Add the mushroom and shallot mixture to a blender. Add the chopped dried mushrooms, broth, arrowroot, vinegar, thyme, sage and pepper. Blend until smooth. Taste and add more salt or seasonings if necessary. (If it seems a bit too salty, that’s okay. The flavor will dilute a bit as it bakes.)

Step 10: Add the sprouts to an 8×8″ baking dish. Pour the mushroom gravy all over them. Toss the sprouts around a bit to make sure the gravy gets to the bottom. Bake for 20 minutes.

Step 11: While the sprouts are baking, heat the palm shortening or avocado oil in a small saucepan over medium-high heat. Peel the second shallot and slice into thin rings. Cook the rings in the fat until golden brown, about 3-5 minutes (keep an eye on them, they go from brown to black very fast). Remove with tongs or a slotted spoon to a plate lined with paper towels to drain. You may need to cook them in batches.

Step 12: Distribute the shallots over the top of the casserole and serve immediately.

Frequently Asked Questions (FAQ)

Other recipes you might like:

1. Sausage, Sweet Potato and Apple Stuffing (Paleo, Whole30)
2. Date and Orange Cranberry Sauce (Paleo, Whole30)
3. Balsamic Roasted Green Beans, Brussels Sprouts and Dates (Paleo, Whole30)
4. Braised Red Cabbage (Paleo, Whole30)

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