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Roasted Creamy Brussels Sprouts

15

35

Cherry

Brussels sprouts prepared the way they should be; roasted over cherry wood and smothered in a savory and salty bacon cheese sauce.

4

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  • 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

  • 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.

    • 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

  • 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.

    • 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.

    • 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!

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