Paleo Creamy Bacon Brussels Sprouts



Why haven’t I eaten Brussels sprouts in forever? Forever being 2 months. I went through a phase where I was eating bacon-fat Brussels every day and loving life. Apparently I over-did them though, until I saw a recipe similar to this one and thought “I NEED to try these.” So paleo creamy bacon Brussels sprouts it was, and what a day.

I’m willing to bet a 6 month supply of coconut oil that this recipe will convert even the most vehement Brussels sprouts haters.

Probably because this rich and creamy bacon-mushroom sauce would even make roadkill taste phenomenal, but at least I love my vegetables. Roasting the Brussels first in the oven adds a nutty flavor that compliments the coconut milk. And of course nothing can beat the sherry and shallots combo, one of my favorites.

Note: Diluted apple cider vinegar can substitute the cooking sherry if need be.

I’m plotting to bring this as a covered dish my next big pot luck. So watch out.


Paleo Creamy Bacon Brussels Sprouts

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 4 servings

Paleo Creamy Bacon Brussels Sprouts


  • 1 pound of Brussels sprouts, trimmed and quartered
  • 2 tbsp grass-fed butter, melted
  • Sea salt and freshly ground pepper to taste
  • 4 slices of bacon, chopped up
  • 6 crimini mushrooms, chopped
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • ½ cup full fat coconut milk
  • ¼ cup cooking sherry


  1. Preheat the oven to 475 degrees Fahrenheit. Mix the Brussels, butter, and salt & pepper in a bowl. Layer a baking sheet with tin foil and then spread out the Brussels evenly on it. Bake for 15 minutes, tossing once halfway through.
  2. Meanwhile… Over medium-high heat, cook the bacon in a deep skillet until slightly browned (about 7 minutes).
  3. Reduce the heat to medium and then throw in the mushrooms and shallots. Salt and pepper to taste. Cook for 5 minutes until the shallots are translucent, stirring occasionally. Throw in the garlic and stir, about 1 minute.
  4. Add the coconut milk and cooking sherry to the skillet, mixing thoroughly. Bring to a boil and simmer until reduced by half. Constantly stir.
  5. When the sauce is thick enough to coat the back of a spoon, taste that sh*t and tell me you’re not in love. I mean, seriously.Stir in the Brussels to evenly coat them in the sauce, and consume.


    • Frances says

      There is no alcohol left when cooked – only the the flavor of that liquor! And she%y is awesome in a Alfredo noodle and shrimp dish! Which I was never fond of before but the sherry, it’s an awesome flavor!!!

  1. says

    Thanks for posting this recipe – I made it this afternoon and it was amazing. I love Brussels Sprouts and was looking for a new way to prepare them.

    By the way, I ended up substituting white wine for the cooking sherry because that’s all I had in the pantry, but it turned out great just the same.

    Thanks again.

  2. Alexia says

    You got my attention with creamy, hooked me at bacon and certainly didn’t lose me with brussel sprouts! This is BOMB!

  3. b. says

    I made this without the bacon…and without the sherry. Too lazy to make a trip to the g-store. Used vanilla extract as a sub for sherry…and no sub for the bacon. It turned out mediocre.

    Question is: does the bacon add more saltiness to the dish? What should I have done to sub for “meat” to get a similar flavor?

    • says

      Yeah, the bacon is extremely important in this dish. You could skip the sherry (and I’d skip it rather than subbing vanilla extract which wouldn’t work in this dish at all) and it would still turn out ok, but not the bacon.

  4. Bevin says

    I made these tonight. OMG one of the best things I have ever eaten in my life. My husband doesn’t even like brussels and he couldn’t stop eating them. I didn’t have sherry, so I subbed 50/50 marsala and chicken stock, and added a splash of ACV. Will be making these over and over.

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