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Roasted Creamy Brussels Sprouts

Roasted Creamy Brussels 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




This recipe serves:


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Units of Measurement:
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


  • 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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