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.

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