Serve them as a fun side dish or a party appetizer.
Fill a large bowl with ice water.
Bring a large saucepan of water to a boil over medium-high heat.
Greg Dupree
Add Brussels sprouts and cook just until tender when pierced with a fork, about 10 minutes.
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.
Meanwhile, heat a large skillet over medium heat.
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.
Transfer to a large baking sheet.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
