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Brussels sprouts prepared the way they should be; roasted over cherry wood and smothered in a savory and salty bacon cheese sauce.
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
: 400 ˚F
2 Pound Brussels sprouts, trimmed and halved
2 Tablespoon olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
: 400 ˚F
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
Freshly ground black pepper, to taste
Kosher salt, to taste