This cheesy roasted Brussels sprouts recipe is a side dish that will make you LOVE your veggies!
Did you grow up hating Brussels sprouts? I admit I did! Then I tried these, and let me tell ya, they were a serious game-changer.
Here are a few more veggie recipes that are my go-to’s, that people always, always LOVE! Roasted Brussels sprouts with pancetta and sage, roasted asparagus with garlic and feta, mashed potatoes, and sweet potato casserole (not your average sweet potatoes!)
They’re so amazingly delicious, I can eat a whole batch myself and, and I honestly, often do!! If you’re not a lover of these veggies yet, I promise this recipe will convert you!
They’re roasted so their natural sugars are caramelized and their flavor is mildly sweet and nutty. They’re tender with crispy edges and then they’re covered with 2 types of melted cheese. What’s not to love, right?!!
They’re perfect for everything from a simple Sunday Supper to the finest holiday meal. They’re super nutritious and really easy to make but more importantly, they are outta this world DELISH!
Let’s roast some veggies…
- Easy to make
- Ready fast
- Lotsa’ cheese
Brussel Sprout: It’s so easy to just put ‘em on a baking sheet and toss it in the oven. But – take the extra minute to flip them all cut side down. Doing so promotes caramelization on the flat side while allowing the outer leaves to crisp up for ultra-delicious results.
Oil: I like to use olive oil for the taste and health benefits, but vegetable oil will work in a pinch. You’ll definitely want at least 2 tablespoons. Tossing Brussels sprouts in oil before roasting encourages them to do their thing instead of just coming out soft.
Cheese: Pre-shredded cheese works just fine here, and I’ve used it many times myself. That said if you’ve got the time to shred your own it does yield better results. Pre-shredded cheese contains anticaking agents that don’t always melt as well.
One last thing. You’ll want to let your oven completely preheat before roasting your brussels sprouts. They seem to cook up better in a nice hot oven. If you put them in too early they won’t cook up properly in the allotted time.
Rimmed Baking Sheet: I like to roast these on a rimmed half-sheet baking tray. I like to space the sprouts on the sheet with nice room around them, showing the baking tray between them, so they get the proper air circulation to actually roast.
If you overcrowd the baking sheet and have them too close together, they release their moisture and it doesn’t have the proper tray space to evaporate quickly enough.
After they’re roasted, I just push them together, sprinkle on the cheese and melt it. Now they’re ready for the whole family to fight over who gets the largest portion!
How Long Can You Keep This In The Fridge?
Your cheesy roasted Brussels sprouts recipe will stay fresh and tasty for 3-4 days in the fridge. You’ll want to let them cool completely and transfer them to an airtight container with a secure lid, so they don’t soak up fridge odors.
Just a heads-up, though – don’t expect to have many leftovers. These babies are so good, they tend to disappear fast!
Can You Freeze These Cheesy Roasted Brussels Sprouts?
Technically speaking, yes and no. This cheesy roasted Brussels sprouts recipe is best served fresh. They can be frozen but they’re never quite the same when they thaw. (They tend to get soggy.)
Make Ahead Tips
You can have cheesy roasted Brussels sprouts recipe on the table in less than 45 minutes so there isn’t much to do ahead of time.
You can wash, trim, and cut the Brussels sprouts to shave a few minutes off the already minimal prep. Then you can just toss them in oil and throw them in a preheated oven.
You can serve them with just about anything. They make a fantastic leftover sidekick or stand-alone snack.
Cheesy Roasted Brussels Sprouts
- 1 1/2 pounds Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups mozzarella, shredded
- 1 cup Cheddar, shredded
- Preheat oven to 400°F.
- Trimmed Brussels sprouts and cut in half lengthways
- On a rimmed baking sheet, toss Brussels, olive oil, salt, pepper until evenly coated. Shake the pan to distribute them evenly.
- Flip sprouts cut down.
- Roast in the preheated oven until Brussels sprouts are tender, 25-28 minutes.
- Remove from oven and sprinkle cheese evenly over top. Return to oven and broil until the cheese is melted and golden brown, about 3-5 minutes.
Fans Also Made:
- Preheat: Let your oven completely preheat before roasting your brussels sprouts.
- Brussels Sprouts: Flip the Brussels sprouts all cut side down. Doing so promotes caramelization on the flat side
- Overcrowding: space the sprouts on the sheet with nice room around them, showing the baking tray between them, so they get the proper air circulation to actually roast. If you overcrowd the baking sheet and have them too close together, they release their moisture and it doesn't have the proper tray space to evaporate quickly enough.