My 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!
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! Keep reading for simple instructions on how to roast Brussels sprouts in the oven.
Roasted Brussels Sprouts with Asiago Cheese
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!
How to roast Brussels sprouts in the oven
Roasting Brussels sprouts is so very simple and requires very little prep work!
- Clean the sprouts. Place the Brussels sprouts in a colander and rinse with cool water, then pat dry with paper towels. Remove any of the loose leaves.
- Slice them up. Cut each Brussels sprout into quarters and place on a baking sheet large enough for them to be in a single layer. You want all the Brussels sprouts to touch the pan so that they will caramelize a bit during baking.
- Season well. Drizzle with olive oil and toss gently until all the Brussels sprouts are coated. Season with sea salt and freshly ground black pepper.
- Bake until caramelized. Roast in a preheated 450-degree oven for 20 minutes, stirring occasionally to let all sides brown evenly. Bake until they are crisp on the outside and tender on the inside.
PRO TIP: Steam the loose leaves you removed for use in salads later. Usually, though, I just toss the leaves and all into my roasting pan. They’ll get a little charred, but we like them that way!
What kind of Brussels sprouts are best for roasting?
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).
What goes good on Brussels sprouts?
I like to melt Asiago cheese on my Brussels sprouts when they are hot out of the oven, but there are lots of other delicious ways to add more flavor. You may prefer one of these ideas:
- Add a drizzle of traditional aged balsamic vinegar
- Add freshly grated Parmesan cheese
- Mix in crisply fried bacon crumbles
- Add a squeeze of fresh lemon juice
- Toss with toasted nuts.
For this recipe, you may need…
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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
After roasting Brussels Sprouts, I like to sprinkle them with freshly shredded Asiago or Parmesan cheese and then put them back in the oven to melt the cheese — so good! This dish is a great accompaniment for roasted turkey, chicken, or pork tenderloin.
- 1 pound Brussels sprouts
- 2 Tablespoons olive oil
- sea salt & freshly ground black pepper to taste
- 1/3 cup freshly shredded Asiago cheese
- Preheat oven to 450 degrees. Rinse Brussels sprouts under cool running water; pat dry with paper towels. Trim the ends of the Brussels sprouts and slice the heads into quarters.
- Toss Brussels with olive oil until coated. Place on cookie sheet in a single layer and season with sea salt and freshly ground black pepper to taste.
- Bake for 20 minutes, stirring occasionally. Bake until they are crisp on the outside and tender on the inside.
- 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.
TIP: Steam the loose leaves you removed for use in salads later. Usually, though, I just toss the leaves and all into my roasting pan. They’ll get a little charred, but we like them that way!
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Amount Per Serving: Calories: 84Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 126mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 4g
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!