Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 1 1/2 tablespoons extra virgin olive oil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Pinch of black pepper
- 2 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 1/2 cup heavy cream
- 3/4 cup chicken broth
- 1/4 teaspoon kosher salt for sauce
- 2 pinches ground nutmeg
- Freshly ground black pepper to taste
- 2/3 cup shredded Gruyère cheese
- 4 slices bacon cooked until crisp and crumbled
Instructions
- Preheat your oven to 400°F. In a bowl, mix halved Brussels sprouts with olive oil, garlic powder, kosher salt, and black pepper.
- Spread the sprouts in a single layer on a baking sheet. Roast until they are lightly browned, about 20 minutes.
- In a medium saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and cook for approximately 2 minutes to create a roux.
- Gradually whisk in the white wine, heavy cream, and chicken broth until the sauce thickens. Season with kosher salt, ground nutmeg, and extra freshly ground pepper, if desired.
- Place roasted Brussels sprouts in an ovenproof dish. Pour the cream sauce over the sprouts. Sprinkle shredded Gruyère cheese on top.
- Bake until bubbly and the cheese melts, about 10-15 minutes.
- Remove from oven and top with crumbled bacon. Let stand a few minutes before serving.
- Garnish as desired and serve warm.