The sprouts in this loaded smashed Brussels sprouts recipe are cooked to crisp-tender, then crushed and baked in the oven and smothered in melted Cheddar cheese, bacon and a dollop of sour cream. Serve them as a fun side dish or a party appetizer.
Ingredients
Ingredient Checklist
1 ½ pounds medium Brussels sprouts, trimmed (about 5 cups)
4 center-cut bacon slices, chopped
1 tablespoon extra-virgin olive oil
1 cup shredded extra-sharp Cheddar cheese
½ teaspoon ground pepper
¼ teaspoon salt
⅓ cup sour cream
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DirectionsInstructions Checklist
Step 1
Preheat oven to 450°F. Bring a large saucepan of water to a boil over medium-high heat. Add Brussels sprouts and cook just until tender when pierced with a fork, about 10 minutes. Meanwhile, fill a large bowl with ice water. Drain the sprouts and transfer to the prepared ice bath. Let stand until cool enough to handle, about 5 minutes. Drain well and transfer to a clean kitchen towel. Pat dry completely and place in a large heatproof bowl; set aside.
Step 2
While the sprouts cook, heat a large skillet over medium heat. Add bacon and cook, stirring occasionally, until the fat has completely rendered and the bacon bits are very crispy, 7 to 10 minutes. Remove the bacon with a slotted spoon to a paper-towel-lined plate. Pour the bacon drippings over the sprouts and toss to fully coat. Working with a few sprouts at a time, place the sprouts on a sturdy cutting board and crush with a mason jar or heavy flat-bottomed cup until they’re about 1/2 inch thick and have cracked. Transfer to a large baking sheet.
Step 3
Drizzle the crushed sprouts with oil. Bake until the bottoms begin to turn golden-brown, 10 to 12 minutes. Remove from oven; flip the sprouts and sprinkle with Cheddar. Bake until the cheese has melted, 3 to 5 minutes. Sprinkle with pepper and salt. Using a spatula, transfer the sprouts to a serving platter, along with any crispy cheese on the pan; top with sour cream and the reserved bacon.
Nutrition Facts
Serving Size: 1/2 cup
Per Serving: 196 calories; protein 10g; carbohydrates 11g; dietary fiber 4g; sugars 3g; fat 13g; saturated fat 7g; mono fat 3g; cholesterol 34mg; vitamin a iu 1148IU; vitamin b3 niacin 2mg; vitamin c 98mg; vitamin e iu 2IU; folate 69mg; vitamin k 201mg; sodium 334mg; calcium 201mg; iron 2mg; magnesium 26mg; phosphorus 79mg; potassium 444mg; zinc 1mg;
While the sprouts cook, heat a large skillet over medium heat. Add bacon and cook, stirring occasionally, until the fat has completely rendered and the bacon bits are very crispy, 7 to 10 minutes. Remove the bacon with a slotted spoon to a paper-towel-lined plate. Pour the bacon drippings over the sprouts and toss to fully coat. Working with a few sprouts at a time, place the sprouts on a sturdy cutting board and crush with a mason jar or heavy flat-bottomed cup until they’re about 1/2 inch thick and have cracked. Transfer to a large baking sheet.
