Cheesy Roasted Brussels Sprouts - Casa M Spice Co
★ Issue CMSC·21–019 · Published 09 May 2021
SideVegetarian

Cheesy Roasted Brussels Sprouts.

Roast Brussels sprouts until the edges char, then blanket them with three cheeses spiked with Chain Reac

PREP 20 min
COOK 90 min
TOTAL 1:50h h
SERVES 8 people
HEAT mild
BLEND RATING 4.8 104 reviews · Cattle Drive®
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You'll need
Mixing bowlOvenCutting boardSheet pan

Roast Brussels sprouts until the edges char, then blanket them with three cheeses spiked with Chain Reac

Ingredients

Ingredients

  • FOR THE BRUSSELS SPROUTS:
  • 2 pounds Brussels Sprouts, trimmed well, cut in half
  • 1 large sweet onion, diced
  • 8 cloves garlic, minced
  • 2 Tablespoons avocado oil
  • PULLING IT ALL TOGETHER:
  • 8 ounces Parmesan cheese, grated
  • 16 ounces Cheddar cheese, shredded
  • 8 ounces blue cheese, crumbled

Method

  1. 01

    Preheat oven to 400°F (or 375°F convection)

    15 min

    You need a hot oven to get those sprouts crispy, so don't skip this step — the pan and air need time to preheat properly.

  2. 02

    Trim and halve Brussels sprouts, dice onion, mince garlic

    12 min

    Cut your Brussels sprouts in half with the flat side down — that's your money maker for caramelization. Keep the onion and garlic roughly the same size so everything cooks evenly.

  3. 03

    Toss sprouts, onion, garlic with oil in bowl

    3 min

    Make sure every piece gets coated with oil and reaches the bottom of the bowl — dry spots won't crisp up right.

  4. 04

    Spread on parchment-lined sheet pan and dust with spices

    3 min

    Spread them in a single layer, flat-side down on the pan, and dust generously with Casa M blend so the seasoning sticks to that oil.

  5. 05

    Bake sprouts for 60 minutes, watching last 15 min

    60 min

    Cover with foil if over-browning in the last 15 minutes.

  6. 06

    Grease 13x9 baking dish

    2 min

    A light coating of oil or cooking spray keeps the cheese from sticking and makes cleanup easier.

  7. 07

    Remove sprouts, reduce oven to 350°F (or 325°F convection)

    5 min

    Oven stays on but temperature is lowered.

  8. 08

    Let sprouts cool until safe to handle

    8 min

    You want them cool enough to handle but still warm so the cheese melts and binds everything together when it goes back in the oven.

  9. 09

    Transfer sprouts to baking dish and layer cheeses

    5 min

    Half Parmesan first, then Cheddar, blue cheese, remaining Parmesan.

  10. 10

    Bake for 30 minutes until cheese is golden and bubbling

    30 min

    Watch for the cheese to turn golden-brown and bubble at the edges — that's when the flavors meld and you've got something special.

  11. 11

    Serve while hot

    2 min

    Don't let them sit — those cheeses lock up fast as they cool, and you want that creamy, melted texture when it hits the plate.

From Mike's Notebook

01

Don't skip trimming the sprout bottoms—they brown unevenly and stay tough when you do.

02

Layer Parmesan first and last; it melts into the cheddar and keeps blue cheese from dominating.

03

Cool the roasted sprouts completely before transferring or the cheese won't distribute evenly throughout.

Nutrition

405 Calories / serving
27 gProtein
31 gTotal Fat
17 gSat. Fat
11 gCarbs
2 gFiber
3 gSugars
680 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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