This is a fabulous recipe for holidays or when company comes over. Even people who don't like Brussels sprouts will love them prepared this way! Make the dish ahead of time and pop it in the oven just before dinner.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Cut an X in the stem end of the Brussels sprouts. Bring a pot of water to a boil. Add Brussels sprouts and cook until tender, about 7 to 10 minutes. Drain and place in a shallow baking dish.

  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 1 tablespoon of grease, and set aside.

  • Saute onion in reserved bacon grease, 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.

  • Bake in preheated oven for 20 minutes, or until heated through.

Nutrition Facts

336.3 calories; protein 12g 24% DV; carbohydrates 20.8g 7% DV; fat 23.5g 36% DV; cholesterol 36.8mg 12% DV; sodium 622.7mg 25% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/24/2003
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. Read More
(14)

Most helpful critical review

Rating: 3 stars
10/16/2005
too much dill for my taste Read More
(5)
13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
07/24/2003
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. Read More
(14)
Rating: 5 stars
12/29/2003
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). Read More
(9)
Rating: 4 stars
12/14/2004
I don't care for Brussel Sprouts anyway but thought I'd try this...need to eat more veggies. I think it is a good recipe but I overcooked the sprouts(?). They were mushy...be careful not to overcook them. Plus I used dill seed instead of dill weed and it overpowered the dish. Otherwise this is a good recipe and may help convert non-Brussel Sprouters. Read More
(6)
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Rating: 4 stars
01/08/2007
A huge hit on Christmas day...everyone commented that they didn't know sprouts could taste that good! Didn't change the recipe just subsituted fresh herbs for dried as had them to hand. Many thanks. Read More
(6)
Rating: 4 stars
05/01/2006
I made these to go along side our Turkey dinner for something a little different than boiled or roasted brussels. They tasted pretty good. I will be making them again when I want a change from my roasted ones. Thanks Read More
(5)
Rating: 5 stars
03/02/2004
This was sooo good I shopped for more brussels sprouts just so I could make it again! The only change I've made is to use 1/3 the amount of bacon so that the dish would be a bit more "low-fat." Was still Very flavorable. Read More
(5)
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Rating: 3 stars
10/16/2005
too much dill for my taste Read More
(5)
Rating: 4 stars
07/24/2003
I am not a brussel sprouts fan but my family likes them. I really enjoyed them this way and my husband did too. Read More
(4)
Rating: 2 stars
09/11/2007
I did not like the sauce that accompanied these it was too thick and gluey tasting. Read More
(3)