Brussels sprouts casserole provides vitamins and warms in cold temperatures. The hearty, vegetarian dish brings variety to the winter kitchen.
Brussels sprouts casserole: the ingredients
A hearty Brussels sprouts casserole is a particularly flavorful way to prepare the classic winter vegetable. It is best to use fresh Brussels sprouts for this recipe. Frozen cabbage florets taste soggy in the casserole because they lose too much water.
Note: Pay attention to the organic quality of the ingredients, especially animal products. In this way you avoid chemical-synthetic pesticides and support more sustainable agriculture.
For four servings of Brussels sprouts casserole you need the following ingredients:
700 g potatoes (mainly waxy)
400 grams of Brussels sprouts
Salt
Seasoned Salt
pepper
nutmeg
ground cumin
2 eggs or 2 tablespoons soy flour
250 ml cream or oat cream
100 g hard cheese or vegan cheese
Tip: The ground cumin helps you to digest the cabbage better and avoid bloating. If you don’t like cumin, you can easily omit it.
Preparation time: 30 minutes
Cooking time: 15 minutes
Baking time: 30 minutes
Brussels sprouts casserole: the preparation
You should plan about 15 to 20 minutes to prepare the vegetables. The oven does the rest of the cooking.
How to prepare the vegetables for the Brussels sprouts casserole:
Wash and peel the potatoes.
Clean the Brussels sprouts carefully. You can find detailed instructions in our article Cleaning Brussels sprouts.
Cut the potatoes into quarters or eighths, depending on their size.
Boil the potato wedges in salted water for 10 minutes.
Now add the Brussels sprouts and cook the vegetables for another five minutes.
Strain the vegetables and let them evaporate briefly.
How to prepare the Brussels sprouts casserole:
Spread the potato wedges and Brussels sprouts evenly in the casserole dish.
Sprinkle the vegetables with some herb salt, pepper, nutmeg and ground cumin.
Mix the spices with the vegetables.
Whisk the two eggs with the cream or the soy flour with the oat cream and pour the mixture evenly over the Brussels sprouts casserole.
Grate the (vegan) cheese over the casserole.
Bake the Brussels sprouts casserole at 200 degrees Celsius top/bottom heat in the oven for 30 minutes.
Brussels sprouts casserole: tips for preparation
You can prepare the vegetables for the Brussels sprouts casserole very well the day before. If you don’t have much time to cook, cut down on the time by planning ahead.
Fast kitchen by chain cooking:
Serve boiled potatoes and boiled or roasted Brussels sprouts as a side dish with the meal the day before.
Boil a large batch of potatoes and keep the leftovers unpeeled in the fridge for the next day.
Also keep some of the Brussels sprouts covered in the fridge.
The next day, all you have to do for the Brussels sprouts casserole is peel the potatoes, cut them into slices or wedges and mix them with the cooked Brussels sprouts and the spices.
Complete the casserole using the instructions above.
Since the vegetables are fully cooked, the baking time is reduced to 20 to 25 minutes.
In this way, the preparation time for the Brussels sprouts casserole is reduced from 45 minutes to around ten minutes. The Brussels sprouts casserole then cooks alone in the oven and you can use the time gained for other things.
Things to know about Brussels sprouts
Brussels sprouts are a typical winter vegetable from the cabbage family. Harvest time in Germany begins at the end of September. Brussels sprouts are in high season between November and December. Since cabbage can be stored very well, you can buy regional Brussels sprouts until March.
It is best to buy fresh Brussels sprouts in organic quality and from regional suppliers. Organic food tends to contain far less residual pesticides because synthetic pesticides are banned from organic farming. Brussels sprouts from the region also have shorter transport routes – that saves CO2.
