Recipe: Brussels Sprout-Parsnip Casserole

Brussels Sprout-Parsnip Casserole

This dish combines my two favorite fall vegetables in one dish. If you are turning up your nose at Brussels Sprouts think again, these are not the boiled sprouts of your childhood. This recipe is bound to covert you to a Brussels Sprouts lover.

Serves 4-6 as a side


For the Parsnips

  • 5 medium (4-5 cups) parsnips, peeled and diced
  • 2 tablespoon Earth Balance
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup almond milk

Place the parsnips, butter, salt and almond milk in a 4 Quart Stockpot at medium heat. Bring to a simmer, cover and cook over medium low heat for 15-20 minutes, until parsnips are tender. Mash and place in the bottom of medium casserole dish.

For the Brussels Sprouts

  • 4 cups Brussels Sprouts, shredded
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Place oil and garlic in a cold Sauté Pan. Turn on the heat to medium-high and cook until fragrant, about one minute. Stir in the Brussels Sprouts, reduce heat to medium and cook uncovered for 5 minutes. Stir in the salt and pepper. Cover and cook for 3-4 minutes, until Brussels Sprouts are lightly browned. Evenly pour over the parsnips.


  • 1/3 cup panko breadcrumbs
  •  2 tablespoons nutritional yeast
  • 1 tablespoon olive oil

Toss panko, nutritional yeast and olive oil together. Sprinkle over top of the Brussels Sprouts.

Preheat oven to 350F. Bake for 20 minutes until lightly browned.

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About Lindsay Ingalls

Lindsay Ingalls, a certified holistic health coach, began writing in 2006. She has been featured on Living Harvest, Live Strong, Meatless Monday and other online publications. Lindsay received her training at the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners. To learn more about Lindsay visit her blog at and her health counseling site

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