Cheesy Garlic Roasted Brussels Sprouts

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.

What’s 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

Creamy garlic chicken breasts

Garlic herb butter roasted chicken

The best meatloaf recipe

Creamy garlic parmesan chicken

Ground chicken meatballs

Pesto butter salmon

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!

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