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Brussel Sprouts with Garlic Gruyere Sauce

Brussels Sprouts with Garlic Gruyere Sauce

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 166kcal
Author Jennifer Pullman


  • 1 pound fresh brussels sprouts rinsed and cut in half
  • 3 cloves garlic minced
  • 2 teaspoon olive oil separated
  • 2 slices uncured bacon cubed
  • ¼ cup minced shallot
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • ½ cup Gruyere Cheese


  • Preheat oven to 350 degrees F.
  • Heat 1 teaspoon of olive oil in a saute pan over medium heat.
  • Add 2 cloves of minced garlic and cook for 1 minute
  • Add in brussels sprouts and bacon, stir frequently. (cover the pan in between stirring)
  • Cook until brussel sprouts are tender and bacon is fully cooked, about 20 minutes.
  • Meanwhile heat the remaining 1 teaspoon of olive oil in a small saucepan.
  • Add in minced shallots and remaining 1 clove of garlic and cook for 2-3 minutes or until translucent.
  • Add 1 tablespoon of butter and melt.
  • Whisk in 1 tablespoon flour to made a roux.
  • Cook for 1 minute.
  • Slow whisk in milk, heat until bubbling.
  • Remove from heat and stir in Gruyere cheese.
  • When brussels sprouts are finished place them into a oven safe baking dish.
  • Pour Gruyere sauce over brussels sprouts, sprinkle with additional cheese is desired.
  • Bake in oven for 5-10 minutes until top is slightly browned.


You can also pour sauce over brussels sprouts and serve without baking in the oven for 5 minutes. This allows you to use less sauce and omits the extra cheese.


Serving: 1cup | Calories: 166kcal | Carbohydrates: 11.5g | Protein: 8.3g | Fat: 10.5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 22.2mg | Sodium: 169mg | Potassium: 0mg | Fiber: 3.2g | Sugar: 4.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg