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Cheesy Brussels Sprouts are about to become your new favorite way to serve up this underrated veggie. Roasted until golden and caramelized, then smothered in garlic and bubbling mozzarella, this easy side dish is buttery, comforting, and packed with flavor. It’s one of those brussel sprouts with cheese recipes that turns even the pickiest eater into a fan.
Whether you’re after a low-carb side or a satisfying vegetarian main, this cheesy brussel sprouts recipe fits the bill. Simple to prep and totally crave-worthy, these brussel sprouts with cheese are a weeknight win and holiday favorite in one. Try pairing them with Salmon with Salsa for a vibrant, fresh contrast — the zesty tomato salsa and creamy avocado balance the rich, cheesy sprouts perfectly.
What Makes This Recipe Work?
With so many of us now proudly converted thanks to hits like our Roasted Brussels Sprouts with Bacon, it’s no surprise that the requests for more brussel sprouts with cheese recipes have come pouring in. Who knew Brussels sprouts would become such a crowd favorite?
Out of all the ways we’ve tested them, this cheesy brussel sprouts recipe is the one that truly sticks. The kind of dish you sneak “just one” bite of at the kitchen counter, only to go back twelve more times before it ever reaches the table. It’s cheesy garlic bread reimagined in veggie form. Crispy on the edges, tender inside, and covered in bubbling cheese… what’s not to love?
What Goes Into This Recipe?
This cheesy brussel sprouts recipe comes together with just a few everyday ingredients, but they pack in plenty of flavor. Roasting brings out the natural sweetness of the sprouts, while garlic, butter, and gooey cheese take things to the next level.
- Brussels Sprouts – Fresh, trimmed, and halved for maximum caramelization.
- Garlic – Adds bold, savory depth that pairs perfectly with the cheese.
- Shredded Mozzarella – Melts beautifully for that stretchy, cheesy finish but you can always substitute with provolone or any other preferred cheese.
Note: Please see recipe card at the bottom for full list of ingredients with measurements
How To Make Cheesy Brussel Sprouts
- Preheat And Prep: Preheat your oven to 425°F (220°C) and lightly grease a baking sheet with nonstick spray to prevent sticking.
- Heat The Oil: In a large pan, heat olive oil over medium-high heat until hot. Add the Brussels sprouts and season with salt and pepper.
- Sear The Sprouts: Shake the pan to arrange the sprouts cut side down in a single layer. Let them cook undisturbed for 6 to 8 minutes, until golden.
- Add Butter And Garlic: Melt the butter in the pan and stir it through the sprouts. Add the garlic and sauté for about 30 seconds until fragrant.
- Roast In The Oven: Transfer the sprouts to your prepared baking sheet and spread them out evenly. Roast for 8 to 10 minutes until just fork tender.
- Broil With Cheese: Top the sprouts with shredded mozzarella. Broil for 4 to 5 minutes until the cheese is melted. Adjust seasoning if needed and serve hot.
Cheesy Brussels Sprouts pair well with sides that balance their rich, cheesy flavor. Garlic Green Beans with Parmesan add a crisp, savory contrast, while Easy Creamed Spinach brings extra comfort with its smooth garlic-Parmesan sauce.
For a heartier option, serve them with Black Beans & Rice. The smoky, citrusy flavors in the beans and rice cut through the richness beautifully—or add a playful kick to your plate with my Bang Bang Shrimp for a sweet, spicy twist that keeps things exciting.
Recipe FAQ’s
Yes, you can skip the stovetop step and oven roast the Brussels sprouts entirely.
Yes, this recipe is naturally low in carbs and keto approved. It’s a great option if you’re looking for a flavorful, satisfying keto side dish.
Mozzarella melts beautifully and gives a gooey, stretchy texture. You can also use provolone or a mix of mozzarella and parmesan for extra flavor. Avoid cheeses that don’t melt well like feta or crumbly goat cheese.
Cheesy Garlic Brussels Sprouts
Ingredients
- 24 oz brussels sprouts trimmed and cut in half lengthways
- 2-3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic minced
- 3/4 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1 1/2 cups shredded mozzarella cheese or provolone
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
- Heat oil in pan over medium-high heat until hot. Add sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (about 6-8 minutes).
- Melt the butter in the pan. Stir the butter through the sprouts, then add the garlic and sauté until fragrant (about 30 seconds), stirring through the sprouts.
- Transfer sprouts to the prepared baking sheet in a single layer. Bake for 8-10 minutes, or until just fork tender.
- Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
- Adjust salt and pepper, if needed. Serve immediately.
Notes
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Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
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Arrange sprouts on baking sheet in a single layer. Set aside.
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In a small bowl mix together olive oil, melted butter, garlic, salt and pepper. Drizzle the oil/butter mixture over the brussels sprouts and toss to evenly coat.
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Bake for 20-25 minutes until vibrant and just fork tender.
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Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes). Adjust salt and pepper, if needed. Serve immediately.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I missed this recipe, best way of eating brussel sprouts ever. My kids even eat this!
Absolutely incredible!! I tried the oven-only method. Soooooo tasty! Thank you for this wonderful recipe.
This was just what I was loo9king for, thank you! After melting the butter in step 3 I added a tablespoon or 2 of tamari to get what I was after (trying to re-create something I had at a restaurant). It was delicious and even my 9 year old who hates vegetables loved it!
I made these recently and added crumbled bacon they were amazing thank you! Also this is my favorite type of recipe because it tastes so delicious and a little different then what people may be used to but it is so easy and there really is no way to screw it up!!
Can you use fresh thyme ( or is there a way to dry your fresh thyme)? I don’t have Dijon mustard. Will this change the flavor drastically?
um…..I didn’t realize there was dijon mustard in these….lol
These are awesome! Second time making!
Had an over abundance of sprouts this summer and froze some. Would frozen sprouts work in this recipe?
Yes Cathy!
Now this is the way to eat brussels sprouts! We will be serving this on Christmas Eve. Thank you for the wonderful recipe.
That sounds great! Thank you for sharing! Enjoy these on Christmas Eve! XO
These are really high in sodium. I was told due to my sodium restriction that I could only have Swiss Cheese. Think this would be good with Swiss? Do you have any low carb, low sodium recipes?
Hello Anita,
I think that swiss cheese would taste really good. If you try it, I would love to know how it tastes.
I try my best to make sure that all of my recipes are light and healthy. You are welcome to browse through the site and see if there are any that would fit your sodium restrictions. Thanks for the comments and for following along with me!! xo
Hi guys
Just wanted to say your recipes
Are a delight. Have made so many and never disappointed .
Keep up the great work from Mary in Scotland ❤️❤️❤️❤️
Agree! Every recipe is mouthwatering and all of which ones I made are the best versions of a dish! Keep up the good work Karina! 💪🏻👌🏻😍
Thank you Olga!