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
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 Pound | Brussels sprouts, trimmed and halved |
2 Tablespoon | olive oil |
Kosher salt, to taste | |
Freshly ground black pepper, to taste | |
2 Ounce | Bacon, diced |
1 Tablespoon | unsalted butter |
1 Small | yellow onion, finely diced |
1 Tablespoon | all-purpose flour |
1 3/4 Cup | whole milk |
2 Tablespoon | Traeger Chicken Rub |
4 Ounce | grated Gruyere cheese |
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!
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