Roasted Brussels Sprouts with Cheddar Cream
- Prep time10 mins
- Cook time30 mins
- Serves4 – 6
Brussels sprouts prepared the way they should be; roasted over cherry wood, and smothered in a savory and salty bacon cheese sauce.
- 2 LB BRUSSEL SPROUTS, TRIMMED AND HALVED
- 1 SMALL ONION, FINELY DICED
- 2 OZ BACON, DICED
- 1 TBSP BUTTER
- 1-3/4 cup WHOLE MILK
- 2 TBSP TRAEGER CHICKEN RUB
- 4 OZ GRATED GRUYERE CHEESE
- Salt and pepper, to taste
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Toss brussel sprouts with olive oil and season with salt and pepper. Spread on a baking sheet and place directly on grill grate. Cook 15-20 minutes or until golden brown.
On the stovetop, using a large cast iron skillet, sauté the bacon until crisp. Remove the bacon from the skillet and place on a paper towel.
Add the butter and the onion to the bacon grease and cook the onions until translucent. Add the flour to the onions and whisk for 1 to 2 minutes or until lightly browned.
Add the milk and stir until smooth. Cook on low for 3 to 4 minutes or until the sauce coats the back of a spoon. Add the Traeger Chicken Rub and mix well.
Add the cheese and stir until melted into the sauce. Add the cooked bacon and stir into sauce. Season with salt and pepper to taste.
Place sprouts on a serving dish and pour cheese sauce over the top. Enjoy!
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