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Loaded Smashed Brussels Sprouts

5 from 1 vote

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Loaded Smashed Brussels Sprouts are topped with the popular potato toppings of cheese, bacon, sour cream, and chives. A healthy twist, this side dish recipe is gluten free and keto low carb. Roasted, not boiled, and fast to make.
A pile of Loaded Smashed Brussels Sprouts drizzled with sour cream

These Loaded Smashed Brussels Sprouts are loaded up with the same great toppings of a potato skin in a healthy vegetable format!

A pile of Loaded Smashed Brussels Sprouts drizzled with sour cream

Loaded Smashed Brussels Sprouts

These smashed brussels sprouts are SO good! I whipped them up as an easy side and everyone loved them, including people that are not a big fan of brussels sprouts.

What makes something “loaded?” Well, like a loaded baked potato, it means lots of butter, cheese, sour cream, bacon, and chives (or green onions).

Someone said they liked them better than loaded potato skins and while I am not willing to go that far (huge potato lover), it was a big compliment!

Close up of a Loaded Smashed Brussels Sprouts in a pile

Are brussels sprouts supposed to be mushy?

Brussels sprouts definitely have a bad reputation, and in part for good reason.

Boiled brussels sprouts are just…not very good.

When boiled, the sprouts release sulfur which makes them smell off as well as taste different.

But ROASTED sprouts are a whole other thing and so tasty!

Most smashed brussels sprouts I have seen boil them first, then finish off roasting. But the problem with this is they become water logged, making it difficult to crisp up. Resulting in mushy, sulfur sprouts.

So why even boil them in the first place?!?

The roasted sprouts will bring an amazing depth of flavor, just like other roasted vegetables. Odds are if you like roasted veggies, you will like these!

How do you fix mushy brussels sprouts?

You fix mushy brussels sprouts by roasting them and tossing them with a little oil.

But if you skip boiling the sprouts altogether, as recommended, this will not be a concern.

A hand holding a sprout

Instructions

As I mentioned, most smashed brussels sprouts are boiled first and I just see NO need for that.

Why get them all water logged, making them difficult to crisp up, especially when you are using the oven anyway? Just seems like a sub-par way to dirty up an extra pot to clean.

So first clean and trim as needed the sprouts.

Toss them in a little oil, salt, and pepper. They can take a good amount of salt and pepper!

Roast them in the oven at 425F until they are smash-able, approximately 15 minutes for small sprouts and 20 minutes for larger sprouts.

A pile of Loaded Smashed Brussels Sprouts drizzled with sour cream on a white plate

Take the tray out of the oven and use something heavy, sturdy, and flat, like a mug. Press it on top of each sprout with force, twisting the mug if needed to help smash, until it is flattened. It won’t be pancake flat since there is a lot of mass, but it will spread out and be about half as tall.

Load them up with all that yummy cheese and bacon, and put back in the oven until the cheese is melted, 3-5 minutes. Use more of any ingredient as your heart desires!

Then serve the smashed brussels sprouts up with a sour cream drizzle (or on the side to dunk) and green onions.

Close up of the pile of vegetables
Pin image of Loaded Smashed Brussels Sprouts in a pile with title at top
A pile of Loaded Smashed Brussels Sprouts drizzled with sour cream

Loaded Smashed Brussels Sprouts

Loaded Smashed Brussels Sprouts are topped with the popular potato toppings of cheese, bacon, sour cream, and chives. A healthy twist, this side dish recipe is gluten free and keto low carb. Roasted, not boiled, and fast to make.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: 30 Min or Less, Game Day, Gluten Free, Keto/Low Carb
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 311kcal

Ingredients

Instructions

  • Preheat oven to 425°F.
  • Wash the brussels sprouts and shake off or dry off extra moisture.
  • Lightly drizzle with the oil and sprinkle with salt and pepper. Toss to coat.
  • Arrange in a single layer on a baking sheet.
  • Bake until the sprouts are starting to brown and are soft enough to squash, approximately 15 minutes for smaller sprouts and 20 minutes for larger sprouts.
  • Remove from the oven and use a heavy, flat bottomed mug to press down onto each sprout, flattening it.
  • Top with the cheese and chopped bacon.
  • Return to the oven and cook until the cheese is melted, approximately 3-5 minutes.
  • Remove and drizzle with sour cream and green onions, or serve the sour cream on the side.

Notes

Sour cream can be drizzled by placing it in a small plastic bag and cutting the tip off, then squeezing to drizzle back and forth.

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 11g | Protein: 16g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 405mg | Potassium: 540mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1307IU | Vitamin C: 97mg | Calcium: 319mg | Iron: 2mg

By on June 9th, 2021

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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