Vegan Brussel sprouts casserole is an excellent side dish to serve with your next holiday meal or Thanksgiving dinner.

Roasted brussels sprouts are baked in the oven with a creamy cheesy vegan sauce.

Even if you aren't the biggest Brussels sprout sprout fan, this vegan gratin recipe is a crowd pleaser.

We love a good casserole in the Midwest and I am always looking for more dairy-free casserole recipes. I love making a cozy casserole during the holidays and winter months.

This creamy brussel sprout casserole is easy to make too.

How to make the casserole:

• First, you'll want to prep the brussel sprouts. Remove the outer leaves of the sprouts before roasting them. Cut the sprouts in half. Place them on a baking sheet, toss in olive oil and and season with salt and pepper.
• Roasts the brussel sprouts in the oven until golden.

• While the brussel sprouts are roasting, make the cheese sauce. In a medium saucepan, melt the butter and sauté the onion until soft and translucent.
• Add the flour; stir and cook until the raw flour is cooked out. Whisk in the plant milk, vegan cheese, dijon mustard, salt and pepper.
• Bring the sauce to a simmer, reduce heat and cook 5-10 minute, or until the sauce has thickened.
• Transfer the roasted Brussel sprouts to a gratin or small casserole dish.

• Pour the cheese sauce over the brussel sprouts and top with the remaining cheese.
• Bake in the oven until the cheese sauce is bubbly, about 15 minutes.

Sometimes it's hard to find a dairy-free casserole recipe. If you are looking for a new vegetable side dish to try, try out this creamy vegan brussel sprouts casserole.

more Brussel sprout recipes:

• Vegan Brussel Sprout Fried Rice
• Vegan Brussels Sprouts Spaghetti
• Brussel Sprout Quinoa Salad with Dried Cherries