Bacon and Brussel Bake

    1 hour

    A delicious way to spruce up boring Brussels sprouts. Par-boiled Brussels are baked in a creamy white sauce with bacon and seasonings. Why not try them for Sunday lunch or Christmas dinner?

    17 people made this

    Makes: 7 

    • 1.1kg Brussels sprouts
    • 12 rashers streaky bacon, diced
    • 80g chopped onion
    • 3 tablespoons plain flour
    • 350ml milk
    • 75ml dry white wine
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried oregano
    • 3/4 teaspoon dried dill
    • 1/8 teaspoon black pepper

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 170 C / Gas 3.
    2. Cut an X in the stem end of the Brussels sprouts. Bring a pot of water to the boil. Add Brussels sprouts and cook until tender, about 7 to 10 minutes. Drain and place in a shallow baking dish.
    3. Meanwhile, place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, reserving 1 tablespoon of fat and set aside.
    4. Saute onion in reserved bacon fat until limp. Stir in flour and cook until bubbly. Remove from heat and whisk in milk. Return to heat and cook, stirring, until the mixture boils and thickens. Stir in wine, salt, oregano, dill, pepper and all but 2 tablespoons of bacon. Pour mixture evenly over the Brussels sprouts and sprinkle with remaining bacon.
    5. Bake in preheated oven for 20 minutes or until heated through.

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    Average global rating:

    Reviews in English (12)


    Very good  -  26 Dec 2012


    These are really good tasting brussel sprouts! Indeed, even people who don't like brussel sprouts may like them. On the other hand, they are very rich... If you are looking for a vegetable dish that is healthy and a light accompaniment for a heavier main dish - this isn't it.  -  30 Dec 2001  (Review from Allrecipes US | Canada)


    Major crowd pleaser on Christmas Day. Travels well as I made the recipe on Christmas Eve and drove two hours to NJ on Christmas Day. Also, used frozen petite brussels sprouts (defrosted).  -  29 Dec 2003  (Review from Allrecipes US | Canada)