Well-roasted, caramelized Brussels sprouts are a treat in of themselves, but topping them off with melted cheese and bacon makes them downright delightful. The key is letting the sprouts and bacon get crispy on their own before you combine them.
6 cups fresh Brussels sprouts
olive oil, as needed
4 slices bacon
1 cup shredded Gruyere cheese, or other melty cheese
Preheat the oven to 375 degrees F.
Remove any wilted outer layers on the Brussels sprouts and trim the stems. Slice the sprouts in half, cutting through the stem end. Place the sliced sprouts in a bowl and lightly coat with olive oil.
Place the coated sprouts in a baking dish. Place the baking dish in the oven and roast for 30 minutes at 375 degrees F or until they sprouts just start to brown a little and are tender.
Meanwhile, chop the bacon and place in a skillet over medium-high heat. Cook, stirring frequently, until the fat has rendered and they are slightly crisp. Remove the bacon bits from the pan with a slotted spoon and let drain on paper toweling.
When the Brussels sprouts are just about done, remove the pan from the oven and sprinkle with the bacon bits and shredded cheese. Return the baking dish to the oven and let cook for 5 minutes or until the cheese is melted.
Serve the roasted Brussels sprouts immediately.
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