“Don’t be surprised if this creamy vegan gratin outperforms some of the heavier traditional Thanksgiving sides,” writes recipe developer Brigid Washington, who first shared this recipe in her book, Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season. “Here, coconut milk delivers all of the creamy, comforting goodness without any of the full dairy heft, plus it adds a mild, nutty flavor that leans into brussels sprouts’ natural savory sweetness. It has all the makings of a year-after-year holiday hit—or even just a comforting, cold weather go-to.”
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Bring 4 cups water to a boil in a medium saucepan.
Step 2
Meanwhile, using a chef’s knife, remove stems from each brussels sprout, then cut each head into quarters through stem end.
Step 3
Season boiling water with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton salt, then add brussels sprouts and cook 4 minutes. Drain brussels sprouts in a colander and run the coldest possible tap water over sprouts, about 30 seconds. (Because the brussels sprouts will be baked, cold tap water works just as well as an ice water bath here; they don’t need to be completely cooled.) Turn out brussels sprouts onto a kitchen towel and let drain.
Step 4
Whisk together lemon zest, coconut milk, oil, pepper, nutmeg, and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a baking dish just large enough to fit brussels sprouts.
Step 5
Add brussels sprouts to baking dish and gently toss to coat. Scatter breadcrumbs over and bake, uncovered, until top is golden and coconut milk has thickened slightly, 30–35 minutes. Let cool 10 minutes before serving.
Recipe notes
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