Just so you know, if you’re not a fan of brussels sprouts, you need to try this recipe. Even though it’s covered in cheese, which is not strict paleo, it’s perfect for a holiday celebration. Every body deserves a little cheese. Unless you’re intolerant, then your life just isn’t as good as it could be. I’m sorry for your loss. BUT BEFORE YOU START FREAKING OUT AND TELL ME THAT YOU HATE THAT I USED CHEESE BECAUSE CHEESE ISN’T PALEO, relax, I swear you’re going to be ok. There is no need to let this cheese ruin your day. Some people can eat cheese, so I like to give them recipes as well. Cheese people are people too!! It’s nothing against you dairy intolerant folks, I still like you all.
Anyone else crazy excited for the third Hunger Games movie?? I am!! I got way too bored reading the third book, so I gave up and I’d still really love to know what happened. And I pretty much have crushes on all the characters in the movies, so I’d just much rather watch that instead.
Speaking of watching, does anyone else watch Homeland and feel CRAZY FRUSTRATED with Carrie right now?? Hopefully you understand my frustration. If you don’t, it’s probably because you live in a state or country that isn’t zero degrees at the moment so you have more things to do than mold the shape of your ass in the couch while in front of the fire place. Meaning tv. BUT, it’s suppose to get to a whopping 50 degrees today in Colorado. Which is halfway to 100 degrees. Meaning it’s practically summer and I should be wearing shorts and a tank top for fashion fridays. Makes total sense.
Anywho, I’m back home for a while now. Back to the ole’ grind. The ole’ grind of cooking and blogging once again. My little secret project is getting close to the end so I have a break from traveling. AND I finally have time and the energy to come up with new recipes for the blog! Whenever I work on outside projects, I always feel bad that I’m not filling the blog with as much content. And readers make me feel bad as well. Thanks, you kind yet passive aggressive humans. But coming up with 90 recipes in a 30 day time span is tough for me, let alone trying to fill the blog with content too. Doesn’t mean I don’t love and appreciate my blog, just means I gotsta do what I gotsta do. So try this recipe, and you will forgive me! And wait until tomorrow, it’s going to be even better!
- 3 cups brussels sprouts, ends removed and halved
- 3 tablespoons grass-fed butter, ghee or coconut oil, melted
- pinch of salt
- 1/2 pound bacon, cut into lardons
- 2 garlic cloves, minced
- 1 yellow onion, minced
- 2 cups sliced button mushrooms
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon salt
- pinch of black pepper
- 1/2 cup heavy cream
- 1/2 cup shredded parmesan cheese
- 4 ounces shredded gruyere cheese
- Preheat oven to 400 degrees.
- Toss halved brussels sprouts in fat and sprinkle with salt. Lay out on a parchment paper lined baking sheet and place in oven. Bake for 30-35 minutes or until crispy.
- While brussels sprouts roast, place a large saucepan over medium heat. Cook until bacon is crispy, then remove bacon using a slotted spoon.
- Keep bacon fat in pan, turn heat down, then add garlic and onion.
- Once onion has become translucent, add mushrooms and rosemary. Cook until mushrooms become soft, then add salt, pepper, heavy cream and parmesan cheese. Mix well to combine.
- Remove from heat, add brussels sprouts to mushroom sauce pan and mix well.
- Grease an 8x8 baking dish (or whatever dish you would like to serve it in. I did mine in smaller, individual dishes) add brussels sprouts mixture to dish, top with shredded gruyere cheese and place in oven to bake for 15 minutes then sprinkle with bacon pieces and place back in oven for 3 minutes under the broiler.
- Let rest for 10 minutes before serving.
More Thanksgiving Sides:
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