Brussels Sprouts Gratin – Creamy & Dairy Free

Prep Time: 20 minutes | Cook Time: 35 minutes | Ready In: 45 minutes | Servings: 6


  • 12 ounces 4Earth Farms cauliflower florets

  • 1/2 cup plain unsweetened almond milk

  • 1 clove garlic, minced

  • 2 tablespoons lemon juice

  • 1 tablespoon vegan butter

  • 1/4 teaspoon freshly grated nutmeg

  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt, divided

  • 1 pound 4Earth Farms Brussels sprouts, trimmed and halved

  • 1 tablespoon olive oil, plus more if needed

  • 1/2 yellow onion, diced

  • 2-3 tablespoons toasted breadcrumbs

  • 1 tablespoon fresh chives, chopped


  1. Steam or boil cauliflower until fork tender, about 5-7 minutes. Transfer to food processor or high speed blender.

  2. Add almond milk, nutritional yeast, garlic, lemon juice, vegan butter, nutmeg and 1/2 teaspoon of salt. Blend until completely smooth. Set aside.

  3. Preheat the oven to 400ºF. Add 1 tablespoon olive oil to a large skillet over medium heat. Add brussels and cook, stirring occasionally, for about 6 minutes or until Brussels are just beginning to soften. Add the onion and cook for another 4-5 minutes, until softened and translucent. Season with remaining 1/2 teaspoon of salt and black pepper and remove from heat.

  4. Transfer the contents to a baking dish and top with the reserved cauliflower sauce, tossing to completely coat the Brussels sprout mixture with the sauce.

  5. Add the breadcrumbs to the skillet and toast over low heat, stirring often, until light golden. The residual oil from the skillet should suffice, but if not add another teaspoon. Stir in a pinch of salt. Sprinkle the breadcrumbs evenly over the top of the baking dish
  6. Transfer the baking dish to the oven and bake for 15-20 minutes or until the top is golden and the gratin is gently bubbling and hot. Top with chives.


Recipe courtesy of

Creamy Parmesan Brussels Sprouts

Prep Time: 20 minutes | Cook Time: 75 minutes | Ready In: 95 minutes | Servings: 8


  • 1 Tablespoon butter
  • 4 cups sliced 4Earth Farms™ Brussels Sprouts
  • 1 1/4 cups heavy cream
  • 1/4 cup freshly shredded parmesan cheese
  • 1 clove garlic
  • 1 pinch ground nutmeg


  1. Preheat an oven to 300 degrees F (150 degrees C). Generously grease a 9×9-inch baking dish with butter.
  2. Spread the sliced Brussels Sprouts out into the prepared dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
  3. Cover the dish with foil, and bake in the preheated oven for 1 hour.
  4. Remove foil, and bake uncovered for about 15 more minutes, or until the top has browned.

Recipe courtesy of


Prep Time: 15 minutes | Cook Time: 40 minutes | Ready In: 55 minutes | Servings: 4


  • 1 shallot, peeled and quartered
  • 4 large garlic cloves
  • 2 Tablespoons extra-virgin olive oil
  • 1 1/2 pounds 4Earth Farms™ Brussels Sprouts, halved
  • 2 Tablespoons coarse Dijon mustard
  • 1 teaspoon olive oil
  • 1 pound kielbasa sausage, cut on the bias into 1/4-inch slices
  • 1 Tablespoon olive oil


  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place shallot and garlic cloves over two layers of aluminum foil. Coat with 2 tablespoons of extra-virgin olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake in the preheated oven until the garlic is tender, about  30 minutes. Place shallot and garlic in a bowl and mash using a fork. Set aside.
  3. Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
  4. Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
  5. Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.

Recipe courtesy of


Prep Time: 20 minutes | Cook Time: 1 hour | Ready In: 1 hour, 20 minutes | Servings: 4


  • 1 pound 4Earth Farms™ Brussels Sprouts, trimmed and halved
  • 5 Tablespoons olive oil
  • 1 garlic bulb
  • 1/3 cup diced prosciutto
  • 1/3 cup sweetened dried cranberries
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup balsamic vinegar
  • salt and pepper, to taste


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Slice off the top of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
  3. Bake garlic bulb in preheated oven until cloves are soft and browned, about 30-45 minutes. Set aside to cool.
  4. Place Brussels sprouts, prosciutto, and cranberries in a 9×13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
  5. Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to the Brussets sprouts mixture; mix well.
  6. Bake in the preheated oven until sprouts are browned, about 30 minutes.

Recipe courtesy of


Prep Time: 10 minutes | Cook Time: 15 minutes | Ready In: 25 minutes | Servings: 4


  • 1 pound 4Earth Farms™ Brussels Sprouts
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon minced garlic
  • 1 teaspoon dry mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat grill.
  2. Place Brussels Sprouts into a large, microwave safe mixing bowl and heat on high for three minutes.
  3. Add the olive oil, garlic, mustard, paprika, and salt and toss to combine. Let cool.
  4. Skewer 4 to 5 Brussels Sprouts onto each metal skewer with the ends facing the same direction, leaving at least 1/2-inch in between each sprout.
  5. Grill. Cover and cook for five minutes, turn skewers over and continue to cook for another five minutes.
  6. Serve as is, or for more flavor, remove the sprouts from the skewers and return them to the original mixing bowl with any remaining oil and garlic mixture before serving.

Recipe courtesy of


Prep Time: 10 minutes | Cook Time: 20 minutes | Ready In: 30 minutes | Servings: 3


  • 1 pound 4Earth Farms™ Brussels Sprouts, washed & sliced in half lengthwise
  • 3 pieces uncooked pancetta, diced
  • 1/2 cup heavy cream
  • 3-4 Tablespoons creamy Dijon mustard
  • Salt and pepper to taste


  1. Sauté the pancetta in pan on medium-high heat until crisp. Remove the pancetta from the pan and reserve. Add the Brussels Sprouts to the pan and roast, stirring frequently. Continue cooking until the sprouts start to brown slightly (8-10 minutes)
  2. While the sprouts cook, heat the heavy cream in a small saucepan to simmer. Add the Dijon mustard and stir until smooth.
  3. Once the sprouts have browned, add the pancetta back to the pan. Slowly add half of the mustard cream to the sprouts and stir to coat.
  4. Remove from heat. Place sprouts in a serving dish and toss with the remaining mustard cream. Season with salt and pepper. Serve immediately.

Recipe courtesy of


Prep Time: 20 minutes | Cook Time: 0 minutes | Ready In: 20 minutes | Servings: 4-5


  • 12 to 16 oz. fresh Brussels Sprouts, very thinly sliced (about 4 to 5 cups)

  • 2 large kale leaves, ribs removed, and finely chopped (about 2 to 3 c.)

  • 1/2 c. dried cranberries, coarsely chopped

  • 1/4 c. sunflower seeds

  • 4 slices bacon, cooked and crumbled

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon pure maple syrup

  • 1 1/2 tablespoon fresh lemon juice

  • 1/2 tablespoon whole-grain mustard

  • Pinch salt


  1. In a large salad bowl, combine the sliced Brussels sprouts, chopped kale, dried cranberries, sunflower seeds, and crumbled bacon. Toss together.

  2. In a small bowl, combine the olive oil, maple syrup, fresh lemon juice, mustard, and salt. Whisk with a fork until well mixed.

  3. Pour the dressing over the Brussels sprouts mixture; toss to coat. Serve immediately.

Recipe courtesy of


Prep Time: 10 minutes | Cook Time: 25 minutes | Ready In: 35 minutes | Servings: 4


  • Nonfat cooking spray

  • 1 pound Brussels Sprouts, trimmed and cut in half

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon fresh cracked black pepper

  • 1 teaspoon red pepper flakes

  • 1 tablespoon honey

  • 1 1/2 teaspoons sriracha sauce


  1. Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.

  2. Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet.

  3. Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.

  4. Mix honey and Sriracha sauce together in a small bowl until combined.

  5. Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.

Recipe courtesy of