Veg Gratin – Brussels sprouts and Spinach

Brussel Sprouts final


A cozy little casserole filled with roasted brussel sprouts, a thick and creamy sauce and tons of crispy, crunchy homemade croutons. It’s everything I love in this world rolled up into one perfect dish.

Health benefits:

Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. Indeed, they look like miniature cabbages. Brussels sprouts are also particularly rich in vitamin C, another anti-cancer agent. You will be getting a good-for-the-body food that is high in protein and low in fat and calories.

Yields: 4-5 servings
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Baking time: 30 minutes


  • Brussels sprouts – 500gms (trimmed of outer leaves and sliced in half)
  • Sunflower spread-2tbsp
  • Shallots- 3 (diced)
  • Chopped spinach- 1cup
  • Low-fat coconut milk-1 1/2cup
  • Veg broth-2cups
  • Wheat flour-3tbsp
  • Salt, white pepper- to taste
  • Rosemary-1sprig
  • Bread crumbs or croutons for topping
  • Low-fat cheese-100gms (skip for vegan option or use vegan cheese)


  • Mix coconut milk with wheat flour and set aside.
  • Heat sunflower butter in a large skillet over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until golden around the edges about 10 minutes.
  • Add shallots, spinach and cook for 2 minutes. Add the broth, season with the salt, white pepper and bring to a boil. Cook stirring occasionally until Brussels sprouts are tender and the liquid is reduced to half (about 15 minutes)
  • Pre-heat the oven at 180deg C, grease the baking dish and set aside.
  • Transfer the Brussels sprouts mixture to the baking dish and now in the same skillet add coconut milk-wheat flour mixture and cook for 8-10 minutes on a medium flame until thickens. Season with salt, pepper, rosemary.
  • Pour the coconut milk mixture over the Brussels sprouts. Sprinkle cheese, bread crumbs/croutons on top and place the baking dish and bake until bubbling and golden brown for about 25-30 minutes.


  • Cream/milk can also be used alternatively to coconut milk.
  • Cheese can be skipped for vegan version.

I am bringing this recipe to Angie’s FF#46


About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on December 13, 2014, in International, Main Course and tagged , , . Bookmark the permalink. 42 Comments.

  1. People are always so picky about their sprouts but the croutons certainly give motivation 😉


  2. Reblogged this on MrMilitantNegro™.


  3. Looks and sounds yummy! I love brussel sprouts. 😉


  4. Reblogged this on Chef Ceaser.


  5. Love gratin and brussels sprouts and as always your delicious healthful version of this great dish. Deliciously done!!

    Liked by 1 person

  6. Woooow incredible as always

    Liked by 1 person

  7. Reblogged this on Chris The Story Reading Ape's Blog….. An Author Promotions Enterprise! and commented:
    In my previous reblog Sprouts are mentioned – then along comes Chitra with a great recipe and alternative way to prepare them – THANK YOU CHITRA 😀


  8. I’m a huge fan of Brussel Sprouts. These are somewhat different from any I’ve prepared. Thank you.

    Liked by 1 person

  9. I love brussels sprouts, and I love what you’ve done with your recipe!

    Liked by 1 person

  10. I could make a meal out of this gratin – it looks delicious, Chitra!

    Liked by 1 person

  11. Healthy recipe Chitra. Looks really nice. Thanks for posting this..I am just wondering how the dish would turn out without the cheese. I will try this and let you know soon. We are on a dairy free diet here and cannot have cheese.

    Liked by 1 person

  12. Vegetable gratin are so enjoyable! Love the idea of using sprouts and spinach! Thanks for bringing it to FF#46!

    Liked by 1 person

  13. Love the way you described the gratin! Looks so tasty! 🙂


  14. always good to have a new recipe for Brussels sprouts. Would never have thought to put them in a gratin, but it seems a good fit. Yum! Good to keep it healthy as much as possible 🙂


  1. Pingback: Fiesta Friday #46 | The Novice Gardener

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