Thanksgiving Brussels Sprouts and Mushroom Gratin

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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!

Thanksgiving Brussels Sprouts and Mushroom Gratin

5.0 rating
17 reviews
PREP 30 mins
COOK 20 mins
TOTAL 50 mins
Yields 3-4

INGREDIENTS :

  • 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

DIRECTIONS :

  1. Preheat oven to 400 degrees.
  2. 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.
  3. While brussels sprouts roast, place a large saucepan over medium heat. Cook until bacon is crispy, then remove bacon using a slotted spoon.
  4. Keep bacon fat in pan, turn heat down, then add garlic and onion.
  5. 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.
  6. Remove from heat, add brussels sprouts to mushroom sauce pan and mix well.
  7. 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.
  8. Let rest for 10 minutes before serving.

by

INGREDIENTS :

  • 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

DIRECTIONS :

  1. Preheat oven to 400 degrees.
  2. 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.
  3. While brussels sprouts roast, place a large saucepan over medium heat. Cook until bacon is crispy, then remove bacon using a slotted spoon.
  4. Keep bacon fat in pan, turn heat down, then add garlic and onion.
  5. 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.
  6. Remove from heat, add brussels sprouts to mushroom sauce pan and mix well.
  7. 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.
  8. Let rest for 10 minutes before serving.

by

PaleOMG Thanksgiving Brussel Sprouts and Mushroom Gratin
IMG_2340

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More Thanksgiving Sides:

Thanksgiving Maple Roasted Brussels Sprouts & Butternut Squash

Thanksgiving Sweet Potato Gratin

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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50 thoughts on “Thanksgiving Brussels Sprouts and Mushroom Gratin”

  1. Wow.. this looks amazing. I recently started eating brussels sprouts and I love them! My dad used to steam them (gross) and would get my little brother and I to eat them by telling us that they would make us jump higher… totally worked.

    For all of the people that are complaining about lack of content, they need to do what I have been doing and dig through your archives! There are so many good recipes from years ago they could be making. I admit that I look forward to your posts, but jeez it’s not like you don’t have a life or something.

    Anyways I will definitely try this at some point and comment back when I do!

  2. Um, wow! I do eat cheese on special occasions and it’s always worth it. I give you so much credit for coming up with all these recipes over and over, I seriously have no clue how you’ve done it so consistently. Definitely inspires me to get creative more often.

  3. Wow!! This looks incredible! I’m lactose intolerant and haven’t had diary in years but it may be worth it for this recipe! Brussels sprouts are my absolute favorite veggie and I’m always looking for new ways to cook them.

  4. I’m trying this recipe….looks wonderful and anything with cheese on vegetables will fly in my house. Throw in the bacon and it’s all good! I watch HOMELAND too and I seriously didn’t know how they were going to make the show work without Brody. But Carrie is driving me nuts too….her whole seduction of the young kid is putting me off. I didn’t watch it this week. Sounds like I didn’t miss much. Dam ShoTime better get their shit straight cuz I really liked this series.

  5. I was just going to saute them with bacon for our Holiday meal but this recipe looks amazing. I’m also looking forward to the pumpkin i think chocolate dish you instagramed yesterday. Yeah love Holidays

  6. This is perfect timing! I was looking for a new brussel sprout recipe for my Thanksgiving feast. Thanks for being such an awesome recipe creator! I haven’t made one thing I didn’t like, and I’m pumped about this. Cheers!

  7. I think Carrie Matheson is one of the most frustrating and compelling characters on TV right now. I was hardly able to watch the first episodes this season because I was SO grossed out by her relationship with Ayan. Kept having to close my eyes and have the BF let me know when they stopped! I have to say, though, that this most recent episode was one of the best ones in a long time. Nice to see Carrie struggling with her decision for once rather than blindly running around trying to avenge her 18-year-old lover! Also does anybody else hate the female Pakistani ISI as much as I do???!

    Also, YES majorly excited about Mockingjay!

  8. I understand your frustration with the content thing. It is frustrating when there is no time because of projects, or in my case, DAY JOB. Bleh. I think that you do great!

    As for this brussels sprout thing-a-ma-jiggy, YUM! They look fantastic. I’m not gonna make them for Thanksgiving, I’M MAKING THEM TOMORROW. I know, I’m a rebel.

    I adore Homeland. There are very few shows on TV that actually hold my attention, but that one does. Anytime there is cussing, sex and conflict, I’m in! (Tells a lot about MY character, doesn’t it?)

    Keep up the great work. Can’t wait to hear what this “mystery project” is….

  9. Will you marry me? LOL You are an amazing woman and I have made many of your recipes – which are themselves amazing. Have my husband eating them as well.

    BTW, I sing the way you dance…I can’t sing but I don’t care and I do. People at work as to pay me NOT to sing. You go girl!

  10. Brussel sprouts are the sh!t. Pardon my French, but they are. Particularly when they are mixed with bacon. However, not the largest fan of mushrooms. Think I can sub with third mushrooms and some sweet potato or something??

    Thanks!! Keep up the great work!! Look forward to the super secret mystery project!

  11. Yes I am sooo excited for Mockingjay! Major girl crush on Katniss and actual crush on Gale.

    These might be my favorite photos of yours but unfortunately, I can’t eat cheese… well I can but a) no-one would want to come near me and b) my face would turn into a pepperoni pizza #gross

  12. i consider cheese totally paleo so keep on coming up with cheese recipes!! i eat it every day because i love it so much and it doesn’t give me problems (like a hundred other foods).

    also, i love carrie because she is nuts haha i felt so bad for saul (is that how you spell his name?). i was sure he was gonna off himself!

  13. Looks SO good! I tragically am dairy intolerant. I kept trying to cheat with it, but alas, issues persisted. I am going to try this substituting a white sweet potato bechemel sauce for the dairy.

  14. How do you think this would taste if I added sausage instead of the bacon? I’m doing a bacon herb butter roasted turkey and I crave the sausage in stuffing, but I’m wondering if I can get both fixes with one dish. I am SO EXCITED to make this!! Might have to do a trial run before family comes into town 🙂

  15. Ha ha! As a cheese person, I appreciate the love. I also love it when you post round ups of older recipes. You have so many awesome ones on the blog, it’s good to remind us to try something new-old.

  16. I was just telling the hubs how we needed to try Brussels sprouts, and that we would soon. haha. I had them YEARS ago, but it was a yucky steamed version, which is just rude to a brussel sprout. So, I can’t see him not liking this. Cheese and bacon? SOLD. Thanks for the recipe, and welcome back to the grind. It will be fun : ) Take care!

  17. These look great! Any reccomendations on how to make ahead of time? My Thanksgiving dinner is an hour away and likely when we get there it will be about 2 hours before we eat.

  18. I made this today for a pre-Thanksgiving dry run. The hardest part was waiting the 10 minutes at the end because it looked and smelled so good. The good news is, it tasted even better than it looked! This recipe was amazing and definitely a keeper. Thanks, Juli!

  19. You are amazing! I just made this and it is to die for! My family is going to freak! Wishing you a beautiful day of Thanksgiving.

  20. I just made it….oh my god…AMAZING!!!! I doubled it and I’m pretty sure I could eat the who dish myself! This is a new Thanksgiving staple! Way to go Juli!

  21. This was my contribution to Thanksgiving today. Everyone LOVED it and said it was the best thing on the table! The dairy is now making my nose run like crazy (TMI I know) but it was sooo worth it! Thank you for yet another amazingly delicious recipe Juli!!

  22. Made this to bring to Thanksgiving- it was a big hit! It was really unique and delicious and the cheesy bacon mushroom combo was sooooo good! I will prob make it again for Christmas.

  23. Yup, even for non-Brussels sprouts lovers, this was a hit! Thanks for all your great Thanksgiving recipe ideas, Julie! They got me thru with a total Paleo T-Day!!! The Eggnog Pumpking Pie was AHHHH-MAZING!

    1. i don’t see that working since they are completely different textures, but you could try! just don’t the recipe won’t come out how my recipe is…

  24. Holy crap!!!! The are completely Amazing!!! I am in love!!! Thank you for you sharing our genius and for being an awesome cook and human! I adore you completely And will support you anyway I can for the rest of my days. I vow to follow your lead and buy all of your cookbooks for here on out!!Happy holidays to you and yours and your awesome doggie!!

  25. I get so bored with side dishes, I saw this and was excited to try it even though I don’t like Brussels sprouts. I had a ton of smoked Gouda left so I used that instead of buying Gruyere. It was still great! I wouldn’t say I’m a Brussels sprouts convert, but I will say this was an enjoyable way to eat them. Thanks, Juli!

  26. I have been making this every year since the recipe came out 4 years ago. Everyone loves it!! I was told this year to double if not triple the recipe! Enjoy New Zeland

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