With traditional Thanksgiving meals taking days to plan, prepare, and execute, finding a delicious side dish that is both quick and EASY is a huge win! This Roasted Brussels Sprouts with Asiago Cheese recipe is roasted at a high temperature which results in a beautiful golden caramelization that brings out the nutty flavor of the Brussels. Adding freshly grated Asiago cheese at the end enhances the nuttiness, melts into a creamy garnish, and gives the dish just the right amount of salty flavor. And best of all, this side dish comes together in less than 30 minutes start-to-finish!
I’ve not always been a Brussels sprouts fan. When I was a teenager in the 70s, my Mom would sometimes prepare frozen Brussels sprouts boiled in water with a little salt and no one—NO ONE—except her would eat them! The entire house smelled like boiled cabbage and rotten eggs and the dish was just soggy and gross, at least in my teenage opinion!
After that experience, it took me a long time to get on board the Brussels sprouts bandwagon. It wasn’t until Brussels sprouts gained a little popularity and started appearing on restaurant menus that I even gave them another thought. I just couldn’t get that mental picture of soggy, smelly frozen Brussels out of my head!
Thankfully, I got over all that! I found out that roasting Brussels sprouts yielded an entirely different result and that they actually tasted good—delicious, in fact!
What’s the easiest way to prepare Brussels sprouts?
Roasting Brussels sprouts is so very simple and requires very little prep work!
- You can purchase fresh Brussels sprouts either by the stalk or with the heads already removed and in bulk. Either way, trim the ends (or cut the heads from the stalk), rinse, and pat dry.
- Remove any of the loose leaves and steam them for use in salads if you like. I usually just toss the leaves and all into my roasting pan. They’ll get a little charred, but we like them that way!
- Cut each Brussels sprout into quarters and place in a bowl with olive oil. Toss until all are coated.
- Empty the Brussels sprouts onto a baking sheet and season with salt and pepper. Roast for 20 minutes at 450 degrees, stirring frequently.
FOR THIS RECIPE, YOU MAY NEED…
Roasted Brussels Sprouts with Asiago Cheese
Follow the simple instructions for roasted Brussel sprouts in the recipe below and at the end of baking sprinkle with freshly shredded Asiago cheese and return to the oven to melt. This dish is a great accompaniment for roasted turkey, chicken, or pork tenderloin.
Here are a few other recipe suggestions for an easy Thanksgiving menu:
- Lightened Up Broccoli Salad
- Easy Cranberry Chutney
- Sweet Potato Salad
- Bacon Wrapped Green Bean Bundles
- Browned Butter Roasted Asparagus
- Frozen Pumpkin Pie Cheesecake
DID YOU MAKE THIS ROASTED BRUSSELS SPROUTS WITH ASIAGO CHEESE RECIPE?
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- 1 pound Brussels sprouts
- 2 Tablespoons olive oil
- salt & pepper to taste
- 1/3 cup freshly shredded Asiago cheese
- Preheat oven to 450 degrees. Trim Brussels sprouts and slice into quarters.
- Toss Brussels with olive oil until coated. Place on cookie sheet and add salt and pepper to taste.
- Bake for 20 minutes, stirring occasionally. Remove from oven and sprinkle with the shredded Asiago cheese. Return to the oven for 2 more minutes, until cheese is melted and bubbly. Serve immediately.
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Amount Per Serving: Calories: 84 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 3mg Sodium: 126mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 4g