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These Cheesy Garlic Roasted Brussels Sprouts are crispy around the edges, tender in the middle, and smothered in buttery garlic and gooey melted cheese. Roasted in the oven until perfectly caramelized, this easy Brussels sprouts recipe requires no searing or extra pans. It’s a delicious, cheesy side dish that even picky eaters will want seconds of!
Why You’ll Love These Cheesy Roasted Brussels Sprouts
- Crispy edges, tender centers: roasting cut side down at 425°F browns the Brussels sprouts beautifully without turning them mushy.
- Big garlic flavor: seven cloves of garlic stirred into melted butter coat the sprouts with rich, savory flavor.
- Melty, golden cheese: a quick trip under the broiler turns mozzarella or provolone into a bubbly, lightly browned topping.
- Just a handful of ingredients: simple pantry staples and one baking sheet, so cleanup is easy.
Ingredients You’ll Need
| Brussels sprouts | Halving them lengthwise gives you a flat side that browns deeply against the hot pan, which is where much of the flavor comes from. |
| Olive oil | Helps the sprouts brown and crisp instead of drying out in the oven. |
| Butter and garlic | Stirred together and drizzled on after roasting, they add rich, garlicky flavor without the risk of the garlic burning in the oven. |
| Mozzarella or provolone | Both melt smoothly and have a mild, creamy flavor that lets the roasted sprouts and garlic shine. |
How to Make Cheesy Garlic Roasted Brussels Sprouts
- Season: Toss the Brussels sprouts with olive oil, salt, and pepper.
- Roast: Arrange cut side down and roast for 20–25 minutes, until golden and tender.
- Add garlic butter: Toss the roasted Brussels sprouts with melted butter and minced garlic.
- Add cheese: Sprinkle with mozzarella or provolone and broil for 2–4 minutes, until melted and bubbly.
Roast Them Cut Side Down in a Single Layer
Placing the sprouts flat side down puts the most surface area in direct contact with the hot pan, which is what creates those deep golden, caramelized edges. A single, uncrowded layer matters too. If the sprouts are piled on top of each other, they steam instead of roast and turn soft rather than crisp.
Roasted vs. Steamed or Boiled Brussels Sprouts
Most of the bad reputation Brussels sprouts get comes from being boiled or steamed until they’re soft and sulfurous. High-heat roasting does the opposite. It caramelizes their natural sugars, softens their bitterness, and gives them crisp edges and a nutty flavor, so even people who normally avoid them tend to go back for seconds once there’s garlic butter and melted cheese involved.
Recipe Variations
- Bacon Cheesy Brussels Sprouts-Toss in a handful of crispy, crumbled bacon after roasting for a smoky, salty addition.
- Balsamic Cheesy Brussels Sprouts-Finish with a light drizzle of balsamic glaze for a sweet, tangy contrast to the cheese.
- Spicy Cheesy Brussels Sprouts-Add a pinch of red pepper flakes to the garlic butter for a little heat.
- Lemony Cheesy Brussels Sprouts-Squeeze a little fresh lemon juice over the finished sprouts to brighten the richness.
Ways to Serve Roasted Brussels Sprouts
- With Roast Chicken-An easy, flavorful side for a simple roasted chicken dinner.
- With Steak or Pork Chops-The garlicky, cheesy sprouts hold their own next to something rich and savory.
- On a Holiday Table-A great alternative to traditional green bean or Brussels sprout sides at Thanksgiving or Christmas.
- With Baked Salmon-Pairs nicely with a simple fish dinner for a balanced plate.
Storage and Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a 375°F oven for about 8 to 10 minutes to help the sprouts crisp back up. Microwaving works in a pinch but will soften them.
- Freezing isn’t recommended, since the sprouts turn soft and the melted cheese gets rubbery after thawing.
Frequently Asked Questions
Bitterness usually comes from undercooking or overcrowding the pan, which steams the sprouts instead of caramelizing them. Roasting at 425°F in a single layer, cut side down, brings out their natural sweetness and mellows the bitter flavor.
We make this with mozzarella or provolone because they melt smoothly and have a mild flavor. Other melty cheeses like fontina or Gruyère should work in a similar way, though the flavor will be a bit stronger.
You can trim and halve the Brussels sprouts a day ahead and keep them in an airtight container in the refrigerator. Roast, add the garlic butter, and broil with the cheese right before serving, since the dish is best fresh and hot.
More Brussels Sprout Recipes
Give these cheesy garlic roasted Brussels sprouts a try, and if they turn out as crispy and melty as ours, come back and leave a star rating below, because it helps other home cooks find this recipe too!
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Cheesy Garlic Roasted Brussel Sprouts
Ingredients
- 1½ lbs Brussels sprouts, trimmed and halved lengthwise
- 2-3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 7 cloves garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1½ cups shredded mozzarella, or provolone cheese
Instructions
- Preheat your oven to 425°F. Lightly grease a large rimmed baking sheet with nonstick cooking spray.
- Season the Brussels sprouts: Place the halved Brussels sprouts on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
- Roast: Arrange the Brussels sprouts cut side down in a single layer. Roast for 20–25 minutes, or until golden brown on the bottom and fork-tender.
- Add butter and garlic: While the Brussels sprouts roast, melt the butter and stir in the minced garlic. Remove the baking sheet from the oven, drizzle the garlic butter over the sprouts, and toss gently to coat.
- Add the cheese: Sprinkle the mozzarella or provolone evenly over the Brussels sprouts. Return the baking sheet to the oven and broil for 2–4 minutes, watching closely, until the cheese is melted, bubbly, and lightly golden.
- Serve: Taste and adjust the seasoning if needed. Serve immediately while the cheese is hot and melty.
Notes
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Don’t overcrowd the baking sheet. For 1½ pounds of Brussels sprouts, use a large baking sheet (about 13 × 18 inches).
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Roast cut side down. This makes a beautifully caramelized surface.
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Add garlic near the end. Garlic can burn during a 25-minute roast at 425°F.
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Use low-moisture mozzarella. It melts beautifully without releasing too much water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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