This delicious recipe from The Painted Apron looks almost too beautiful to eat (but that won’t stop us)! Whether you need a bit healthier treat for sharing on game day or need an appetizer for holiday entertaining, you’re sure to capture attention and taste buds with these nachos!


Servings: varied    Time: 30 minutes   Difficulty: easy


12 oz sturdy chips {I used a 6 oz bag of Terra BBQ Sweet Potato Chips, and 1 6 oz bag of TerraSweets and Beets chips}
24 Brussels sprouts, washed, stems trimmed and cut in half
6 slices bacon
1 T unsalted butter
4 oz Italian gorgonzola cheese
1/2 cup heavy cream
olive oil
salt and pepper









Line a rimmed baking sheet with parchment paper. Lay strips of bacon on paper leaving spaces between strips. Place the Brussels sprouts in between bacon strips. Drizzle sprouts with a little olive oil and season with salt and pepper. Place pan in a preheated 400 degree oven and cook for 15 minutes. Check bacon. When bacon is cooked through and crisp, remove to paper towels to drain. Return Brussels sprouts to oven until cooked and starting to char on the edges, about 30 minutes total.

While bacon and sprouts are cooking, Spread chips out on a serving platter. Melt butter in sauce pan and add cheese and cream. Stir and cook until smooth. Keep warm until sprouts are ready.

Cut cooked bacon into 1 inch pieces. Top chips with bacon and cooked sprouts and pour bleu cheese sauce evenly over all. Serve immediately on a festive serving tray.


Recipe and images courtesy of The Painted Apron.


Written by Old Time Pottery
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