This is my family’s favourite sprout recipe. We like the sweetness the roasting gives, and the smoky creaminess of the bacon white sauce. I make it for holidays, but also in winter when it is freezing outside and we want something that “sticks to the ribs”. It keeps well for leftovers too, but we rarely have any left…
about 40 brussels sprouts
2 Tbsp. oil
Clean sprouts and cut them in half. Toss with oil and roast at 425 until they are soft – I’ve had this take between 35 and 45 minutes depending on the size and age of the sprouts. I start them cut side down and flip them after 20 minutes.
1/2 onion, minced
1/2 lb bacon, cut cross-ways into small strips.
2 Tbsp. flour
2 cups milk
Meanwhile, cut the onion and bacon. Fry the little bits of bacon and when done, remove from pan with a slotted spoon. If there is a lot of fat, remove some to leave about 2 Tbsp in the pan. Fry the onions in this bacon fat until they are soft. Stir the flour through the onions and then slowly add the milk, stirring well as you go. Add the bacon back to the pan. When the sprouts are cooked, place in a serving bowl and pour the sauce over them.