Method

Preheat oven 325° F. Wash and put an "x" in the bottom (the root) of the Brussels sprouts. Bring enough water to cover Brussels sprouts to a boil and drop in sprouts.  Cook until tender, about 10 minutes. Drain but reserve 1 cup of the hot cooking liquid.

Melt butter in small skillet. Add green onions and saute 3 minutes Stir in flour and cook, stirring, (the whisk is perfect) until flour is dissolved, about 3 minutes.  Add bacon, garlic and parsley. Stir to mix and cook 3 minutes more. Pour in reserved cooking liquid.  Add salt and pepper. Bring to a boil, stirring constantly until thickened to consistency of heavy cream. Remove bacon from sauce. Place sprouts base down in a buttered casserole. Pour sauce over. Top with grated cheese then breadcrumbs. Bake in preheated oven until top is browned, about 30 minutes.

Serves: 4

Contributor: D. Bestis

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