Loaded Brussels Sprouts Recipe

Prep and roast

Preheat oven to 425°F (220°C). Trim stem ends of Brussels sprouts, remove any yellow outer leaves, and halve large sprouts so all are roughly uniform. Toss sprouts in a large bowl with 2 tbs olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet (lined with parchment for easier cleanup). Roast for 18–22 minutes, shaking the pan or stirring halfway through, until deep golden brown and crisp on the edges but tender inside.

Cook bacon

While sprouts roast, cut bacon into 1/2-inch pieces. Add bacon to a cold skillet and cook over medium heat, stirring occasionally, until browned and crisp, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, reserving about 1–2 tablespoons of rendered bacon fat in the skillet.

Sauté shallot and garlic

Add the minced shallot to the skillet with the reserved bacon fat and cook over medium heat until softened and just beginning to brown, about 2–3 minutes. Add the minced garlic and cook for another 30–45 seconds until fragrant. Remove from heat to prevent burning.

Combine toppings

In a small bowl, mix 1 tbs sour cream with 1 tsp fresh lemon juice and a pinch of salt to make a quick tangy drizzle. Stir together shredded cheddar and grated Parmesan in a separate bowl. Reserve sliced chives and smoked paprika for finishing.

Assemble and melt cheese

When Brussels sprouts are roasted, reduce oven to 400°F (205°C). Transfer roasted sprouts to the baking sheet into a single layer again, scatter cooked bacon and the shallot-garlic mixture evenly over the sprouts, then sprinkle the shredded cheddar and grated Parmesan over the top. Return to the oven for 3–5 minutes, just until cheese melts and becomes bubbly. For a browner top, switch to broil on low for 30–60 seconds while watching closely.

Remove the baking sheet from the oven. Drizzle the sour cream-lemon mixture sparingly over the melted cheesy sprouts. Sprinkle the sliced chives, smoked paprika (if using), and red pepper flakes (if using) for a little heat. Taste and adjust with a pinch more salt or squeeze of lemon if desired. Serve hot as a starter.