Brussels Sprouts Gratin

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Here’s a great AIP Thanksgiving side dish that transforms Brussels sprouts with the help of bacon. Even you picky eaters will love this AIP Brussels Sprouts Gratin.

How long can you keep Brussels sprouts in the fridge?

Sprouts can keep in the fridge for a surprisingly long time. They can last about 6 weeks if purchased fresh and stored properly.

What is good to serve with Brussels sprouts?

Brussel sprouts obviously go well with Thanksgiving turkey or a holiday ham but they go really well with beef or Rosemary Roast Pork.

Tips for making the best AIP Brussels Sprouts Gratin:

  • Make sure the bacon is AIP friendly.
  • Make sure that the plantain chips are AIP friendly (see link below). Some companies use unhealthy oils.

3.0 from 2 reviews
AIP Brussel Sprouts Gratin
Prep time
Cook time
Total time
Serves: 6
  1. Preheat broiler.
  2. Cook bacon in a large skillet over medium heat until crisp.
  3. Remove bacon from pan, reserving drippings; crumble.
  4. Increase heat to medium-high. Add onions to drippings in pan then sauté for 2 minutes or until tender, stirring occasionally.
  5. Add Brussels sprouts and 1 cup water then bring to a boil. Cover pan loosely with aluminum foil or top and cook for 6-9 minutes or until Brussels sprouts are almost tender.
  6. While the sprouts are cooking, place plantain chips and remaining ¼ teaspoon salt in a food processor, and process until finely ground. Add cooked, crumbled bacon and maple syrup to plantain crumb mixture.
  7. When the sprouts are done, uncover and remove from heat. Sprinkle with ¼ teaspoon salt then toss to combine.
  8. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.




About Beth Chen

Beth is mama to a beautiful boy, a self-taught cook and photographer. After becoming ill, Beth found the AIP diet and used it to help find stability in her health. She’s turned her passion for food, photography and healthy living into a blog called The purpose behind the blog was to make switching to the AIP lifestyle less intimidating and more delicious. Just because you have food restrictions, doesn’t mean that your food needs to taste like it. Besides the kitchen, her favorite place is her backyard where she chases her kiddo and is attempting to turn her black thumb green. Beth lives in San Diego with her husband and son.


  • Kirsten says

    I made this for Thanksgiving. Great flavor! I found the recipe confusing through…it says to preheat the broiler but then you are boiling ingredients (on the stove top). I guessed a bit and it was tasty but steps need some clarification .

  • JD Langheim says

    The ingredients say “broth” and the directions, “water”. In the chaos of preparing many dishes for Thanksgiving dinner the broth sat unused. What is the olive oil for? I don’t see the evo included in the directions.

    I see some others need clarity on the directions. This recipe calls for boiling the sprouts first on the stove top and then moving them to the oven to crisp the topping under the broiler. I had to read it a couple of times myself to figure out the cooking methods.

    My preference is crisper sprouts; so if I use this recipe again, I will first make the notation in the directions to add “broth” not water and will crisp my sprouts on the flat side before adding the liquid and will not add as much liquid and simply steam the sprouts as opposed to boiling them.

    I really liked the bacon and plantain chip topping and will go to that part of the recipe again when a substitute for panko is needed. It was a tasty crunchy topping.

  • Amanda K. says

    Loved the topping for this recipe!! What I would do differently is roast the Brussel sprouts first to get them crispy, then probably bake the topping on the brussel sprouts at 425 degree F. The topping burned really quickly, but that was my fault. I think the high temp oven would be more forgiving. Thank you!!

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