Cheesy Garlic Roasted Brussels Sprouts Recipe with melted mozzarella cheese make the best side dish or main meal!
Easy, buttery and caramelized Brussels sprouts roasted with garlic and mozzarella is the tastiest way to get your veggies in! Sprouts taste so good in this recipe that the whole family gets behind this one.
Low carb and Keto approved.
With many of us now converts after trying them in a creamy sauce with bacon, or roasted with balsamic, the amount of emails coming in asking for more recipes have been crazy. Who woulda thought you’d all like sprouts so much?
With all of the different ways we’ve tested them out, this recipe right here is it. The kind of recipe you stand at the kitchen sink eating only one — or so you promise yourself — a promise made to be broken 12 more times before the dish finally reaches the table.
Cheesy garlic breads in vegetable style.
WHAT IS THE BEST WAY TO COOK BRUSSEL SPROUTS?
There are two cooking methods for this recipe:
- SAUTÉE FIRST THEN ROAST: This method creates an irresistible fried and nutty flavour before roasting. Pan fry sprouts first in hot oil to get them deliciously caramelized and slightly charred. Add butter and garlic just before they hit the oven to roast until fork tender. Once they’re roasted, top with cheese and devour the entire pan.
- OVEN ROAST ONLY: Toss sprouts with olive oil, melted butter, garlic, salt and pepper. Throw them on a baking sheet and roast until fork tender. The cheese goes on in the last 5 minutes under the broiler (or grill) to melt into a delicious warm blanket of mozzarella cheese.
Both are delicious. The pan fried first method just comes in slightly ahead of the oven only method. Nothing beats that unmistakable flavour of fried anything in oil, but this is personal preference!
WHAT CAN BE USED INSTEAD OF MOZZARELLA CHEESE?
Mozzarella cheese is a favourite here, even buffalo tastes amazing in this recipe. We tested this recipe with Provolone, Parmesan and Monterey Jack with great success and feedback. You can also try it with Gruyere or Gouda.
Looking for more Brussel sprouts recipes? Try these!
Roasted with Bacon
Creamy Garlic Parmesan Brussels Sprouts with Bacon
Honey Roasted Butternut Squash & Brussels Sprouts With Bacon
Cheesy Garlic Brussels Sprouts
- 24 oz (700 g) brussels sprouts trimmed and cut in half lengthways
- 2-3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced (1 tablespoon)
- 3/4 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1 1/2 cups shredded mozzarella cheese (or provolone)
- 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.
Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
Arrange sprouts on baking sheet in a single layer. Set aside.
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.
Bake for 20-25 minutes until vibrant and 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.
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?
Teresa L Smith says
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?
Christy S. says
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
Anita Nelson says
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?
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
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 ❤️❤️❤️❤️
Olga nassin says
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!