This is a sponsored conversation written by me on behalf of Butterball. The opinions and texts are all mine.
BRUSSELS SPROUT GRATIN with BACON is the ultimate holiday side dish! Who can resist brussels sprouts when sprinkled with bacon and SO MUCH CHEESE! The cream sauce inside is so easy and delicious, making this a Thanksgiving favorite for our family.
Can you believe Thanksgiving is THIS WEEK?! I literally cannot believe it. Where has the year gone?! All of a sudden we are standing at the edge of my favorite time of year, THE HOLIDAYS! There’s no better time for a foodie than Thanksgiving and Christmas, and they are literally going to be here before we know it! I’ve been posting a lot of favorite Thanksgiving recipes in the past couple weeks (you can see them all HERE), but I’ve saved the best for last! This SUPER EASY Brussels Sprout Gratin with Bacon is one of my all-time favorites, and the ultimate way to eat your greens! Who can resist brussels sprouts when they are tossed in a creamy white sauce, sprinkled with tons of bacon, and topped with loads of white cheddar?! I know I can’t!
Every family needs that perfect side dish to pair with the star of the show on Thanksgiving, THE TURKEY!! I can make sides for days, no problem, but when it comes to the turkey, I still look to the professionals. And by the professionals, I mean BUTTERBALL of course! Is there any more trusted name in Turkey? They’ve always been there for home cooks on Thanksgiving, making sure every one of their turkeys comes out just the way you want it. This year Butterball is doing something extra special to make Thanksgiving EXTRA simple. They’re going ON DEMAND with a live text line there to answer any and every question you might have on turkey day. The Turkey Talk-Line is offering 24/7 text help the week leading up to Thanksgiving. Holiday cooks will be able to text 844-877-3456 from November 17-24 for expert advice at the touch of a button. You guys know I’m going to need that. No shame in my game!
You won’t need extra help for this Brussels Sprout Gratin with Bacon, because it’s literally made in minutes, but turkeys can intimidate even the most experienced holiday cook. This year we don’t have to be intimidated, because we have constant help on our side!
Be sure to text 844-877-3456 with all of your Thanksgiving turkey questions, and visit butterball.com for how-to videos based on the Talk-Line’s frequently asked questions. Check out the Butterball Facebook page at: facebook.com/Butterball/ for even more recipe inspiration. Happy Happy Thanksgiving!
10 minPrep Time
20 minCook Time
30 minTotal Time
5 based on 2 review(s)
- 1 1/2 pounds brussels sprouts, trimmed and cut in half lengthwise
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cups skim
- salt and pepper to taste
- 1/2 cup grated parmesan cheese
- 8 slices bacon, fully cooked and crumbled
- 1 cup shredded white cheddar cheese
- Preheat oven to 400 degrees F
- Bring water to a boil in a large pot. Salt the water. Add in all the brussels sprouts and cook for 6-7 minutes, or until they have turned bright green and are slightly soft. Remove the sprouts using a slotted spoon and place in a baking dish sprayed with nonstick spray.
- While the brussels are cooking, make your sauce.
- To make the sauce, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and allow to cook for 1 minute, whisking constantly.
- Whisk in your milk slowly, again whisking constantly until a sauce forms.
- Reduce heat to simmer and allow to cook for 5-6 minutes or until its thick and smooth. Whisk frequently while it cooks.
- Season the salt liberally with salt and pepper to taste, and then stir in the parmesan cheese.
- Sprinkle the bacon crumbles over the brussels in the baking dish, reserving a bit for garnish.
- Pour the white sauce over the brussels, making sure to get in all the nooks and crannies.
- Top with the shredded white cheddar and remaining bacon.
- Bake for 10-15 minutes or until cheese is fully melted and bubbly.
This is a sponsored conversation written by me on behalf of Butterball . The opinions and text are all mine.