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.
Cook Time25 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: American
Keyword: 30 Min or Less, Game Day, Gluten Free, Keto/Low Carb
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.