Steps

• 1

  When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 2

  In a large bowl, toss the Brussels sprouts with the olive oil and season with salt and pepper. Spread in a single layer on a baking sheet.

• 3

  Place the baking sheet on the grill grates. Close the lid and cook until the Brussels sprouts are golden brown, 15-20 minutes.

  400 ˚F / 204 ˚C

  00:20

• 4

  On the stovetop, in a large cast iron skillet over medium heat, sauté the bacon until crisp. Transfer to a paper towel lined plate to drain. Leave the rendered bacon fat in the skillet.

• 5

  Add the butter and onion to the bacon fat and cook until the onion is translucent. Add the flour and cook, whisking constantly, until lightly browned, 1-2 minutes. Pour in the milk and whisk until smooth. Reduce the heat to low and cook until the sauce coats the back of a spoon, 3-4 minutes. Add the Traeger Chicken Rub and mix well. Add Gruyère cheese and stir until melted into the sauce. Stir in the cooked bacon. Season with salt and pepper to taste.

• 6

  Transfer the Brussels sprouts to a serving dish and pour the cheese sauce over the top. Enjoy!