Coconut Brussels Sprout Gratin

“Don’t be surprised if this creamy vegan gratin outperforms some of the heavier traditional Thanksgiving sides,” writes recipe developer Brigid Washington, who first shared this recipe in her book, Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season. “Here, coconut milk delivers all of the creamy, comforting goodness without any of the full dairy heft, plus it adds a mild, nutty flavor that leans into brussels sprouts’ natural savory sweetness. It has all the makings of a year-after-year holiday hit—or even just a comforting, cold weather go-to.”

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