Roasted Brussels Sprouts with Irish Cheddar Cheese.
Transform your dinner table with these Roasted Brussels Sprouts with Irish Cheddar Cheese, the perfect blend of crispy, caramelized veggies and creamy, melted cheese. This quick and easy recipe makes a flavorful side dish for weeknight dinners or special occasions. Packed with bold flavors and a comforting cheesy finish, this dish is guaranteed to please even the pickiest eaters. Whether you're hosting a holiday feast or looking for a healthy comfort food option, this Brussels sprouts recipe is a must-try!
Equipment
- Cutting Board: For safely trimming and halving the Brussels sprouts.
- Chef’s Knife: To cut the Brussels sprouts with precision.
- Mixing Bowl: To evenly coat the Brussels sprouts with oil and seasonings.
- Sheet Pan: Ideal for roasting the Brussels sprouts in the oven.
- Parchment Paper: Keeps the sprouts from sticking and simplifies cleanup.
- Cheese Grater: Perfect for shredding the Irish cheddar cheese to melt beautifully.
- Tongs: For easily flipping the sprouts halfway through roasting.
- Oven Mitts: To handle the hot sheet pan safely.
- Serving Platter: To plate your roasted Brussels sprouts with style.
- Oven: Essential for achieving perfectly roasted Brussels sprouts.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 Tbsp Olive oil
- Salt and pepper to taste
- 1/2 Cup Grated Irish cheddar cheese
- 2 Cloves garlic, minced
- 1/4 Cup Breadcrumbs (optional for added crunch)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until tender and caramelized, tossing halfway through for even cooking.
- While the Brussels sprouts are roasting, heat a small skillet over medium heat and toast the breadcrumbs until golden brown. Set aside.
- Once the Brussels sprouts are done, remove them from the oven and sprinkle minced garlic over them.
- Sprinkle the grated Irish cheddar cheese and toasted breadcrumbs (if using) over the Brussels sprouts.
- Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve the roasted Brussels sprouts with Irish cheddar cheese hot as a side dish or a satisfying snack.
Notes
Make-Ahead Tips
- Prepare the Brussels Sprouts: Trim and halve the Brussels sprouts up to 2 days in advance. Store them in an airtight container in the refrigerator until ready to cook.
- Grate the Cheese: Shred the Irish cheddar cheese ahead of time and keep it in a sealed container or resealable bag in the refrigerator.
- Pre-Roast: Roast the Brussels sprouts until they are almost done (slightly undercooked), then cool and refrigerate. When ready to serve, reheat in the oven, adding the cheese during the last 5 minutes of reheating.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven until heated through.
- Freezer: While Brussels sprouts can be frozen, the texture may change upon thawing. If you do freeze them, use a freezer-safe container, and freeze for up to 1 month. Reheat directly from frozen in the oven for best results.