This Roasted Brussels Sprouts recipe isn’t like every other – the addition of a bit of nutty Asiago cheese sets it apart from the rest!
Why you’ll love it: This recipe is an easy and delicious way to prepare Brussels sprouts.
How long it takes: 30 minutes
Equipment you’ll need: sharp knife, sheet pan, oven
Michigan winter seems to have arrived — we’ve had a couple (very small) snowfalls and I’ve started bundling up the kids. Dressing the kids in what seems like forty layers might be the most annoying part of winter, am I right? Technically I guess it’s still fall, but in Michigan the lines between seasons tend to blur together.
Thanksgiving is less than two weeks away (insane!), but I’m already ready to move on to Christmas. We got a super tall (artificial) Christmas tree last year and I’m itching to get it back up this year. There aren’t many material things that bring me more joy than a 9-foot, beautifully lit up Christmas tree full of handmade ornaments crafted by my children.
I am excited to host Thanksgiving again this year, but what I’m really eager for is that tree.
However, first things first….I suppose. This year for Thanksgiving I think it’s just going to be my parents, Ben’s parents, and us. So, a pretty small group. I usually manage to roast a few vegetables while the turkey rests (I can’t help myself!), and I’m thinking this roasted Brussels sprouts recipe needs to be on the menu this year.
About This Recipe
Last year, I made Cheesy Brussels Sprouts au Gratin and it was a huge hit, but this year I think I want something a touch lighter and these are just the thing. If you’re asking yourself, “What do you put on Brussels sprouts?” I have the answer. It’s CHEESE. The mild nuttiness of Asiago cheese, in particular. It’s a match made in roasted vegetable heaven.
The best thing about this roasted Brussels sprouts recipe is how easy it is. Honestly, that’s my favorite part of most of my recipes, and this one is no exception. Roast and sprinkle with cheese. And you’re done.
You’ll find the printable recipe card at the end of this post.
What You’ll Need
- Brussels Sprouts: You’ll need about a pound. Look for dark green sprouts that are firm. Avoid buying sprouts that are yellow, shriveled, or that have black spots. Smaller sprouts are sweeter.
- Olive Oil: Just one tablespoon is all you need. Avocado or grapeseed oil are good substitutes.
- Salt and Pepper
- Asiago Cheese: If you can’t find Asiago, try Parmesan or any other aged flavorful cheese.
How to make Roasted Brussels Sprouts
It’s so easy! If you’ve roasted broccoli, you can roast Brussels sprouts. Wash and trim the sprouts. Make sure they are as dry as possible. This will ensure that they’ll get nice and crispy.
Toss with oil, salt and pepper and spread on a sheet pan. Don’t worry if some of the leaves fall off. Just add them to the pan. They’re actually my favorite part – they get unbelievably crispy and taste like chips!
Put into a preheated oven (425°F) for 15 minutes, stir, and bake another 10 minutes or so, or until the sprouts are brown and crispy. Immediately sprinkle on the cheese and serve.
How To Trim Brussels Sprouts
- Trim the woody stem off – you don’t need to cut a lot off, just enough to freshen up the end and get rid of the super hard part. All it usually takes is about 1/8- to 1/4-inch.
- Peel back any leaves that are wilted, brown or damaged.
- That’s it! At that point you can wash them and cut them as desired – for this recipe, I cut them in half.
You all know I’m a roasted vegetable addict…if you want more recipes like these roasted Brussels sprouts, make sure to check out my entire list of roasted vegetables (there are a few other goodies on the list, too!).
I hope you love these! Before you know it, your friends will be referring to you as Martha Stewart.
Make sure the sprouts are as dry as possible before roasting them. Water tends to make them steam before they roast. Try roasting them cut sides down for best results.
Some cooks like to blanch them before roasting. I’ve roasted a lot of Brussels sprouts and never blanched them. They turn out perfectly fine so why add the extra step?
Who is Gordon Ramsey? Just kidding, I know who he is. If you consider him to be an expert on Brussels sprouts, here’s a link to his recipe which looks a lot more complicated than mine does, just sayin’!
More Brussels Sprouts Recipes
- Walnut Crusted Salmon Sheet Pan Dinner with Brussels Sprouts
- Kale Quinoa Salad with Walnuts, Feta and Cranberries
- Smoked Paprika and Shallot Brussels Sprouts
- Maple Cayenne Roasted Brussels Sprouts
- Brussels Sprouts Salad with Green Apples and Cranberries
- Brussels Sprouts with Pancetta
- Brussels Sprouts with Cranberries and Walnuts
- Shaved Brussels Sprouts Salad with Grapes & Parmesan
- Air Fryer Brussels Sprouts
- 1 pound fresh Brussels sprouts, washed, trimmed and halved
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt, more to taste
- 1/4 teaspoon freshly ground black pepper, more to taste
- 1/4 cup grated Asiago cheese
- Preheat oven to 425°F.
- Toss Brussels sprouts with olive oil, salt and pepper. Spread in an even (single) layer on a rimmed baking sheet.
- Place in preheated oven and bake for 15 minutes. Toss with a spatula and return to oven for 10 minutes or until golden brown and crisp at edges. Remove from oven and immediately sprinkle with grated Asiago cheese.
- Enjoy immediately.
- These are a bit tricky to reheat since the cheese tends to burn a little when you pop them back in the oven. The recipe is easy to halve (just cut all ingredient amounts in half) – I’d recommend doing that. I have eaten these leftover many times, but be prepared for some cheese to get a little extra crispy.
- Parmesan is a good substitute for Asiago. Aged cheese such as Manchego, Gouda, aged sharp provolone, or cheddar are good, too.
- Air Fryer Method: Toss Brussels sprouts with 2 teapoons oil, salt and pepper. Air fry (400°F) for 8-10 minutes, tossing once or twice, until browned and crisp. Remove from air fryer, toss with cheese, and serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.