Broccoli And Brussel Sprout Gratin

Posted on by Andy De Santis

Whether you are looking to try and eat more vegetables, switch up your veggie game, or trying to impress some guests, this recipe is definitely for you! A cheesy mix of broccoli and Brussel sprouts that can easily be made vegan makes this side dish the perfect addition to any meal.

Katie Henderson, one half of @alittlefreshflavour, came up with this gem of a recipe for my site today and I’m so excited to share it. But first, let’s learn a little bit about Katie herself, a soon-to-be Canadian Dietitian.

Fueled by a passion to inspire and empower others along their own unique journey to optimal health and happiness! On my free time, I crave a great high intensity workout, spin, or yoga class and love being in the kitchen experimenting with new recipes! – Katie Henderson

Broccoli And Brussel Sprout Gratin

Ingredients:

  • 4 cups of chopped broccoli and Brussel sprouts cut in half
  • ½ tbsp. of olive oil
  • ½ onion, diced
  • 3 minced garlic cloves
  • 2 tsp chickpea flour (or flour of choice)
  • 2 tbsp. nutritional yeast ( or parmesan cheese)
  • ½ cup  soy/almond milk of choice ( or 1%/skim)
  • 1 tsp of rosemary and/or thyme

Directions:

  1. Preheat the oven to 400o
  2. Steam the broccoli and Brussel sprouts for 10 minutes until lightly cooked but still crunchy.
  3. Place in a 9×9 casserole dish and bake for 10 minutes.
  4. While the vegetables are being roasted, add some oil into a sauce pan and heat to medium heat.
  5. Add the onion and garlic and sauté until soft (about 5-7 minutes)
  6. Add the flour and stir for about 3-4 minutes until it becomes a bit crunchy.
  7. Add the milk, spices, and 1 tbsp of  yeast/cheese. Stir over medium heat for a few more minutes until sauce thickens.
  8. Pour the sauce over the roasted broccoli and Brussel sprouts. Top with a bit of extra  nutritional yeast or cheese.
  9. Bake for an additional 10 minutes or until the top is a bit crisp and bubbly!

Optional Extra Spice: Throw on a few pieces of crumbled cooked bacon on top before you bake for the last 10 minutes.

 

This veggie dish pairs perfectly with some eggs and toast for breakfast, cold mixed into a lunch salad, or alongside some roasted chicken or baked tofu for supper! Let the mix and matching begin. J

Recipe Created by: Katie Henderson, submitted with Emily Fentie’s stamp of approval – @alittlefreshflavour team!

Thanks so much Katie, this recipe looks absolutely amazing. I hope you guys give it a shot!

Andy De Santis RD MPH