Grandma’s Holiday Brussels Sprouts
This recipe was submitted by user Susan Iuliucci.
Jessie Merle’s Thanksgiving Brussels Sprouts
- 1 pint fresh Brussels sprouts
- 2 tablespoons butter
- 1/4 cup chopped celery (optional)
- 2 tablespoons flour
- 2 cups milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Pre-heat the oven to 350°F.
Remove any discolored leaves from the Brussels sprouts and rinse under cold water. Cut the sprouts in half and place in a steamer. Steam until fork tender (do not overcook, because they will continue to cook in oven).
Meanwhile, melt the butter in a skillet and toss in the chopped celery, if desired. Add the flour and whisk into the butter, cooking the butter and flour for 1 minute. Next, whisk in the milk and stir until smooth and thick. Add salt and pepper, to taste. You may need to sprinkle in a little more flour, if the sauce doesn’t thicken after about 5 minutes.
Place the Brussels sprouts in a buttered casserole dish, then pour over white sauce.
Bake for 30 minutes.