“Splitting and frying the sprouts takes much of the bitterness out of them. A creamy, cheesy way to get those who don't like them to eat them. A holiday staple in our house.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Slice sprouts lengthwise and parboil for about 5 minutes, drain and set aside.
  3. Cook bacon in a deep skillet until tender-crisp. Drain on paper towels and cut into bite size chunks. Leave fat in skillet.
  4. Add onion and garlic to skillet. Saute until onion starts to turn clear.
  5. Add sprouts and continue sauteing stirring often. Continue until sprouts start to brown and are fork tender.
  6. Stir in bacon pieces.
  7. Remove from heat and set aside.
  8. Melt butter in a medium saucepan on medium-high heat.
  9. Add flour, stirring constantly.
  10. When mixture starts to bubble, gradually add milk, about 1/2 cup at a time. Each time you add milk stir until it's all combined and not lumpy before adding more (NOTE: mixture will be very thick at first, this is normal).
  11. NEVER STOP STIRRING DURING THIS PROCESS.
  12. Once all milk has been added and mixture is thickened and bubbly add cheese and stir until melted.
  13. Remove from heat.
  14. Pour brussel sprout mixture into a 9" x 9" baking pan.
  15. Pour cheese mixture over all sprouts.
  16. Sprinkle with desired amount of salt and pepper.
  17. Sprinkle with wet breadcrumbs.
  18. Bake in oven for 30 - 45 minutes or until bubbly and starting to brown on top.
  19. Let rest for 10 minutes.
  20. Serve and enjoy!

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