Loaded Smashed Brussels Sprouts
These tasty loaded smashed Brussels sprouts with crispy, caramelized edges and topped with melted cheddar, bacon bits, sour cream, and green onions.
I recently found a recipe for loaded smashed Brussels sprouts on EatingWell that sounded tasty, and since I love loaded smashed potatoes, I decided to give the recipe a try. They were easy to make and tasted great! These roasted Brussels sprouts had great flavors & textures and I especially loved the crispy edges, gooey cheese, and salty bacon.
Loaded Smashed Brussels Sprouts
Ingredients:
- 1/2 lb medium Brussels sprouts, trimmed
- 1 tbsp olive oil
- Garlic powder, to taste
- Crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 cup sharp cheddar cheese, shredded
For Serving:
- Sour cream
- 4 slices of bacon, cooked & crumbled
- Green onions (or chives, chopped
How to Make Loaded Smashed Brussels Sprouts
Preheat the oven to 450 degrees. Coat a baking sheet with olive oil cooking spray. Prepare an ice bath by filling a large bowl with ice cubes and cold water; set aside until needed.
Heat a large saucepan of salted water to a boil over high heat then add the Brussels sprouts and cook until tender when pierced with a knife, about 10 minutes.
Drain the sprouts and transfer them immediately to the prepared ice bath. Let stand until cool enough to handle, about 2 minutes.
Drain well then transfer to a clean kitchen towel (or paper towels) and dry VERY well.
Place into a bowl then drizzle them with the olive oil and season with garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.
Place the sprouts on a cutting board and crush them with a mason jar or heavy flat-bottomed cup until they’re about 1/2-inch thick and have cracked and are smashed; carefully transfer to the prepared baking sheet. Season the smashed sprouts with a bit more seasonings, if desired.
Place into the oven to bake for 10 minutes. Remove from the oven then carefully flip the sprouts over and return to bake for another 5 minutes.
Remove from the oven and sprinkle the cheese over each sprout then return to the oven to cook for another 3 minutes, or until the cheese is melted and gooey.
Top with a dollop of sour cream, some bacon bits, and green onions. serve and enjoy.
Equipment
Ingredients
Brussels Sprouts:
- ½ lb medium Brussels sprouts trimmed
- 1 tbsp olive oil
- Garlic powder to taste
- Crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
- 1 cup sharp cheddar cheese shredded
For Serving:
- Sour cream
- 4 slices of bacon cooked & crumbled
- Green onions (or chives chopped
Instructions
- Preheat the oven to 450 degrees. Coat a baking sheet with olive oil cooking spray. Prepare an ice bath by filling a large bowl with ice cubes and cold water; set aside until needed.
- Heat a large saucepan of salted water to a boil over high heat then add the Brussels sprouts and cook until tender when pierced with a knife, about 10 minutes.
- Drain the sprouts and transfer them immediately to the prepared ice bath. Let stand until cool enough to handle, about 2 minutes.
- Drain well then transfer to a clean kitchen towel (or paper towels) and dry VERY well.
- Place into a bowl then drizzle them with the olive oil and season with garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.
- Place the sprouts on a cutting board and crush them with a mason jar or heavy flat-bottomed cup until they're about 1/2-inch thick and have cracked and are smashed; carefully transfer to the prepared baking sheet. Season the smashed sprouts with a bit more seasonings, if desired.
- Place into the oven to bake for 10 minutes. Remove from the oven then carefully flip the sprouts over and return to bake for another 5 minutes.
- Remove from the oven and sprinkle the cheese over each sprout then return to the oven to cook for another 3 minutes, or until the cheese is melted and gooey.
- Top with a dollop of sour cream, some bacon bits, and green onions. serve and enjoy.
Vegetables wouldn’t be edible without all the fat and cheese. LOL Wish my stomach wouldn’t have issues with all the veggies.
As a sprouts fan I know I would love these.