Michigan winter seems to have arrived. We’ve had a couple (very small) snowfalls and I’ve started bundling up the kids. Dressing the kids in what seems like forty layers might be the most annoying part of winter, am I right? Technically I guess it’s still fall, but in Michigan the lines between seasons tend to blur together. How long it takes: 30 minutes Equipment you’ll need: sharp knife, sheet pan, oven Servings: 4 Thanksgiving is less than two weeks away (can you believe it?!), but I’m already ready to move on to Christmas. We bought a super tall (artificial) Christmas tree last year and I’m itching to get it back up this year. There aren’t many material things that bring me more joy than a 9-foot, beautifully lit up Christmas tree full of handmade ornaments crafted by my children. I am excited to host Thanksgiving again this year but what I’m really eager for is that tree. However, first things first, I suppose. This year for Thanksgiving I think it’s just going to be my parents, Ben’s parents, and us. So, a pretty small group. I usually manage to roast a few vegetables while the turkey rests (I can’t help myself!), and I’m thinking this roasted Brussels sprouts recipe needs to be on the menu this year.

About This Recipe

Last year, I made cheesy Brussels sprouts au gratin and it was a huge hit. This year I think I want something a touch lighter and these are just the thing. If you’re asking yourself, “What do you put on Brussels sprouts?” I have the answer. It’s CHEESE. The mild nuttiness of Asiago cheese, in particular. It’s a match made in roasted vegetable heaven. The best thing about this roasted Brussels sprouts recipe is how easy it is. Honestly, that’s my favorite part of most of my recipes, and this one is no exception. Roast and sprinkle with cheese. And you’re done. P.S. If you’re looking for more easy ways to cook Brussels sprouts, try air fryer Brussels sprouts or sautéed Brussels sprouts.

What You’ll Need

Brussels Sprouts: You’ll need about a pound. Look for dark green sprouts that are firm. Avoid buying sprouts that are yellow, shriveled, or that have black spots. Smaller sprouts are sweeter. Olive Oil: Just one tablespoon is all you need. Avocado or grapeseed oil are good substitutes. Salt and Pepper: if you’d like to jazz it up a bit, substitute my all purpose seasoning. It’s delicious on all roasted vegetables. Asiago Cheese: If you can’t find Asiago, try Parmesan or any other aged flavorful cheese.

How to make Roasted Brussels Sprouts

It’s so easy! If you’ve roasted broccoli or cauliflower, you can roast Brussels sprouts. Wash and trim the sprouts. Make sure they are as dry as possible. This will ensure that they’ll get nice and crispy. Toss with oil, salt and pepper and spread on a sheet pan. Don’t worry if some of the leaves fall off. Just add them to the pan. They’re actually my favorite part – they get unbelievably crispy and taste like chips! Put into a preheated oven (425°F) for 15 minutes, stir, and bake another 10 minutes or so, or until the sprouts are brown and crispy. Immediately sprinkle on the cheese and serve. You all know I’m a roasted vegetable addict. If you want more recipes like these roasted Brussels sprouts, make sure to check out my entire list of roasted vegetables (there are a few non-vegetable roasted goodies on the list, too!). I hope you love these! Before you know it, your friends will be referring to you as Martha Stewart.

More Brussels Sprouts Recipes

Walnut-crusted Salmon Sheet Pan Dinner with Brussels sprouts Kale Quinoa Salad with Walnuts, Feta and Cranberries Smoked Paprika and Shallot Brussels Sprouts Maple Cayenne Roasted Brussels Sprouts Brussels Sprouts Salad with Green Apples and Cranberries Brussels Sprouts with Pancetta Brussels Sprouts with Cranberries and Walnuts Shaved Brussels Sprouts Salad with Grapes & Parmesan Air Fryer Brussels Sprouts

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