Brussels Sprouts With Bacon Sauce Recipe
Ingredients
| Brussels sprouts | 2 1/2 Pound | |
| 9 slices crisp bacon, crumbled 9 slices | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Flour | 3 Tablespoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Oregano | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
Directions
Preheat the oven to 325°F (170°C).
Wash the sprouts thoroughly and cook in salted water until just tender-crisp.
Do not over cook.
Drain well and arrange in a shallow 6" x 10" (15 x 25 cm) baking dish.
Meanwhile, crumble the bacon and set aside.
Discard all but 4 Tbsp. (60 mL) of the bacon fat from the frypan.
Add the chopped onion to this bacon fat and continue to cook until the onion is limp.
Stir in the flour and cook until bubbly.
Remove from the heat and gradually stir in the milk.
Return to the heat and continue to stir and cook until the mixture thickens and you have a smooth thick sauce.
Stir in the white wine, oregano, salt and pepper.
Stir in all but 2 Tbsp. (30 mL) cooked bacon.
Pour this sauce over the brussels sprouts.
Sprinkle the remaining bacon over top.
The dish may be covered and refrigerated overnight at this point.
Bake, uncovered, for approximately 35 minutes or until hot and bubbly.
Wash the sprouts thoroughly and cook in salted water until just tender-crisp.
Do not over cook.
Drain well and arrange in a shallow 6" x 10" (15 x 25 cm) baking dish.
Meanwhile, crumble the bacon and set aside.
Discard all but 4 Tbsp. (60 mL) of the bacon fat from the frypan.
Add the chopped onion to this bacon fat and continue to cook until the onion is limp.
Stir in the flour and cook until bubbly.
Remove from the heat and gradually stir in the milk.
Return to the heat and continue to stir and cook until the mixture thickens and you have a smooth thick sauce.
Stir in the white wine, oregano, salt and pepper.
Stir in all but 2 Tbsp. (30 mL) cooked bacon.
Pour this sauce over the brussels sprouts.
Sprinkle the remaining bacon over top.
The dish may be covered and refrigerated overnight at this point.
Bake, uncovered, for approximately 35 minutes or until hot and bubbly.
Chef
