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Roasted Creamy Brussel Sprouts

Roasted Creamy Brussel Sprouts

By Traeger Kitchen

Brussels sprouts prepared the way they should be; roasted over cherry wood, and smothered in a savory and salty bacon cheese sauce.

Prep Time

15 Min

Cook Time

35 Min

Pellets

Cherry

Ingredients

Number of People Serving

4

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Units of Measurement:
main
2 Pound Brussels sprouts, trimmed and halved
As Needed olive oil
As Needed salt and pepper
2 Ounce Bacon, Cooked and Diced
1 Tablespoon butter
1 Small onion, finely diced
1 Tablespoon flour
1 3/4 Cup whole milk
2 Tablespoon Traeger Chicken Rub
4 Ounce Gruyere Cheese, Grated

Step

  • 1

    When ready to cook, set temperature to High and preheat for 15 minutes. Toss Brussels sprouts with olive oil and season with salt and pepper. Spread on a baking sheet and place directly on grill grate. Cook 15-20 minutes or until golden brown.

    500 ˚F / 260 ˚C

    00:20

  • 2

    On the stovetop, using a large cast iron skillet, sauté the bacon until crisp. Remove the bacon from the skillet and place on a paper towel.

  • 3

    Add the butter and the onion to the bacon grease and cook the onions until translucent. Add the flour to the onions and whisk for 1 to 2 minutes or until lightly browned. Add the milk and stir until smooth. Cook on low for 3 to 4 minutes or until the sauce coats the back of a spoon. Add the Traeger Chicken Rub and mix well.

  • 4

    Add the cheese and stir until melted into the sauce. Add the cooked bacon and stir into sauce. Season with salt and pepper to taste. Place sprouts on a serving dish and pour cheese sauce over the top. Enjoy! *Cook times will vary depending on set and ambient temperatures.

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