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Roasted Brussels Sporuts

Roasted Brussels Sporuts


  • 1 pk  brussels sprouts bunch
  • 1 Tbsp olive oil
  • 1 tps salt (approx.)
  • 1/4 cup Dubliner cheese, grated


  1. Carefully wash the  beautiful Brussels sprouts that you have bought and remove any brownish leaves on the outside. Discard those leaves, you don’t have to eat those.

  2. Cut the Brussels Sprouts in half

    Now its time to cut the Brussels Sprouts in half. This will help cooking time and help get seasoning on both sides.

  3. Drizzle Olive Oil

    Next, drizzle a light amount of olive oil on the sprouts making sure they are all even covered. I like to give them a good toss so that all sides have oil on them.

  4. Sprinkle Salt

    Sprinkle to taste, your preferred amount of salt on top of your sprouts. The olive oil you drizzle will help the salt adhere to the Brussels Sprout. Give them another good toss.

  5.  Cheese

    This is probably my favorite part. The cheese adding!! ha!  Sprinkle a good amount of cheese on top of the sprouts. Lately I have been using Parmigiano Reggiano, because of it lower lactose content. But an Irish Dubliner would be my preferred.

  6. Bake

    Finally toss the Brussels Sprouts in a sheet pan and bake in a 450 degree over for about 15 to 20 minutes. The sprouts should be a little crispy on the outside but still soft in the middle. The best part is the crunchy leaves that have fallen – grab one of those bad boys, pop it in your mouth… crunchy, delicious little bites. yum

  7. Serve and Enjoy

    Here you go. Grab a beautiful bowl and serve as a great snack. Our serve them on a huge, beautiful platter for a family style side dish. Either way, this recipe is such a crowd pleaser and will help your family eat more greens and enjoy them. I know I made a believer of my husband. He love them!