Crispy Brussels sprouts topped with Asiago cheese are my newest favorite way to eat my vegetables. You read that right. I’m snacking on Brussels sprouts these days, people, and I am loving it. If you had told me a few years ago, that I would not only be happily eating Brussels Sprouts, but I would be craving them; I would have laughed until I cried. And yet, these little green cabbages are now one of my favorite vegetables! If you’ve spent your life hating Brussels Spouts, it’s entirely possible that you just haven’t tasted the right ones yet. (It was definitely true for me!)
It thrills me to see Brussels sprouts gaining in popularity and showing up on restaurant menus everywhere. I’ve had a similar version of this dish in multiple restaurants this summer, although typically the Brussels Sprouts are flash fried. While they are delicious that way, I wanted something a little lighter and simpler for a weeknight dinner.
I am very happy to tell you that these Brussels sprouts are every single bit as good as the fried ones I’ve been enjoying. As it turns out, I actually prefer these, because there isn’t a bit of a greasiness to the dish. I like my vegetables almost every way I can get them, but in the end, it almost always comes back to roasting for me.
I made these three times last week because I was so thrilled to be making one of my favorite dishes at home. Served with an egg on top, this is a light meal on it’s own for breakfast, lunch, or dinner!
- 2 pounds fresh Brussels sprouts
- 1-2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Asiago cheese
- Preheat the oven to 425 degrees. Line a baking tray with a silicone mat or lightly grease it with oil. Slice the Brussels sprouts into thin pieces, about 1/4" thick. Pile them on the tray and toss them with oil, salt, and pepper. Spread the Brussels sprouts evenly across the tray and roast for 10 minutes. Stir them and roast an additional 2-4 minutes, until they are tender, lightly crisped and browned on the edges. Remove from the oven and sprinkle with cheese. Enjoy!
Parmesan can be substituted for the Asiago. However, Asiago is slightly sweeter and more mild. It will melt into the warm vegetables more smoothly than the harder Parmesan. Do try the Asiago, if you are able to find it!