This is from the Center for Urban Agriculture at Fairview Gardens CSA Newsletter 18 Oct 2007.

Oven 325F (165C)

2 cups Brussels sprouts, washed and with "x" cuts in base of stem
2 T butter
1/2 cup green onions, chopped
1 T flour
1 slice bacon or vegi-bacon (I used healthy ham)
1 1/2 t. chopped garlic
1 1/2 t. chopped parsley
1 cup water (reserved from boiling sprouts, see recipe)
1/2 cup grated cheese, your choice (recipe says cheddar, I used mild tillamook)
2 1/2 T. bread crumbs (I used Panko)

To prep sprouts:
Place in boiling water, simmer 10 minutes, reserve 1 cup of water
Arrange in buttered casserole (base down)

To make sauce:
Sauté green onions in a bit of butter or olive oil.
Sprinkle in flour and stir until dissolved.
Add bacon, garlic, parsley, cook 3 more minutes
Pour in reserved water, stir constantly until smooth and thick as heavy cream.

Pour sauce over sprouts, top with cheese, then crumbs.
Bake 30 minutes or until top is nicely browned.

Sprouts will be nice and tender and tasty.
If I do this again I might make more sauce for this amount of sprouts -- also I might double the recipe as the sprouts were rapidly consumed by all parties except the youngest boy.