Cheesy Garlic Roasted Brussel Sprouts

These Cheesy Garlic Roasted Brussels Sprouts are crispy on the outside, tender on the inside, and loaded with buttery garlic flavor and gooey melted cheese. An easy, oven-baked side dish made with simple ingredients and no searing required!

Prep Time10

Cook Time30

Total Time40

Course: Side dishes

Cuisine: American

Keyword: brussels sprout recipes, sides

Servings:

Author: Tatiana

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

Don't overcrowd the baking sheet. For 1½ pounds of Brussels sprouts, use a large baking sheet (about 13 × 18 inches).
Roast cut side down. This makes a beautifully caramelized surface.
Add garlic near the end. Garlic can burn during a 25-minute roast at 425°F.
Use low-moisture mozzarella. It melts beautifully without releasing too much water.

Nutrition