Roasted Creamy Brussels Sprouts

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.

  Ingredients

  • 2 Pound Brussels sprouts, trimmed and halved

  • 2 Tablespoon olive oil

  •  Kosher salt, to taste

  •  Freshly ground black pepper, to taste

• 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

• 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.

  Ingredients

  • 2 Ounce Bacon, diced

• 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.

  Ingredients

  • 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

• 6

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