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Learn how to make the best cheesy garlic roasted Brussels sprouts with this foolproof recipe. They are deliciously crispy on the outside and tender on the inside. Serve them as a side dish or main meal!
Love roasted veggies? Be sure to check our Cheesy Roasted Asparagus, Roasted potatoes or Roasted Cauliflower with tahini.
Brussels sprouts
We love Brussels sprouts; they are on the weekly menu as often as possible. I usually make a big batch of roasted Brussels sprouts and use leftovers in salads or pastas throughout the week. They are seriously good and even the pickiest eaters will enjoy this dish.
The recipe is very simple and yields perfect roasted Brussels sprouts every single time. You can also customize it hundred different ways with your favourite seasonings and make it vegan if you want.
Roasted Brussels sprouts ingredients
To make these cheesy garlic Brussels sprouts, you will need:
- Brussels sprouts: Try to get the smaller ones, they are sweeter. Larger Brussels sprouts taste like cabbage.
- Olive oil and butter: I like to use a combination of butter and oil, but you can use any cooking oil.
- Garlic: Adjust the amount to your liking.
- Salt and pepper
- Mozzarella cheese: You can use also provolone cheese for this recipe.
Whatโs the best way to cook Brussel sprouts
My absolutely favourite method is oven roast. Cut Brussels sprouts in half lengthwise, season with salt and pepper; place in a large bowl and toss with garlic, melted butter and oil. Then, arrange them on a baking sheet in a single layer and roast until tender, about 20 minutes. Remove from the oven and top with cheese, return to oven and broil for 4-5 minutes or until the cheese melts.
How to cut Brussels sprouts
Rinse sprouts and pat dry with a clean towel. Discard any wilty leaves and trim the tough ends using a sharp knife. Finally, cut each sprout in half lengthwise.
How to store and reheat roasted Brussels sprouts
To store: Allow to cool and transfer to an airtight container. Refrigerate for 4-5 days.
To freeze: Place them in a freezer safe container, write down the date and freeze for 3-4 months. To make it clear, freezing makes roasted Brussels sprouts soggy. If you are fine with this, go ahead and freeze leftover sprouts. When ready to use, thaw in the fridge overnight.
To reheat: Preheat oven to 350 F| 175 C. Place leftover sprouts on the baking sheet lined with parchment paper. Transfer to oven and reheat for 5-7 minutes. Alternatively you can do it in the microwave. It takes about 40-60 seconds to reheat them in the microwave, but they will be more soggy.
Serving suggestions
Garlic herb butter roasted chicken
Creamy garlic parmesan chicken
If you make roasted Brussels sprouts be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
Cheesy Garlic Roasted Brussel Sprouts
Equipment
Ingredients
- Brussels sprouts, trimmed and cut in half lengthwise- 2 lbs ( 1 kg)
- Salt-1 teaspoon
- Fresh cracked black pepper-1/ 2 teaspoon
- Olive oil- 3 tablespoons
- Unsalted butter, melted- 3 tablespoons
- Garlic cloves, minced- 7-8
- Mozzarella cheese, shredded- 1 1/2 cup
Instructions
- Preheat your oven to 425 F (220 C). Grease a large baking trayย with cooking oil spray.
- Place sprouts in a large bowlย and season with salt and pepper. Add the garlic, butter and olive oil and toss to coat evenly.
- Arrange sprouts on the prepared baking tray in a single layer (cut side down).
- Bake for 18-20 minutes or until fork tender.ย
- Remove from the oven and top with mozzarella cheese. Return to oven and broil for 4-5 minutes or until the cheese melts. Taste test and adjust the seasoning if needed.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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