Tender, buttery and caramelized brussels sprouts that are roasted with onions and garlic before being topped with a blend of pepper jack cheese and parsley. Roasted to perfection and all on one sheet pan. Easy to make, easy to clean up!
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yields: 4-6 servings | Calories: 375 kcal
- 2 lbs brussels sprouts, (trimmed and halved)
- 1 small yellow onion, (thinly sliced)
- 1/4 cup butter, (melted)
- 1 tbsp olive oil
- 1 tsp partially dried parsley, (or freshly chopped)
- 6 cloves garlic, (minced – 1 tbsp)
- 1/2 tsp salt, (more or less, to taste)
- 1/4 tsp black pepper, (more or less, to taste)
- 6 oz pepper jack cheese, (freshly grated)
- freshly chopped parsley
- red pepper flakes
- black pepper
- Preheat oven to 425 degrees F. Spray a large (17-inch) baking sheet with nonstick spray.
- Place the halved brussels sprouts onto the baking sheet, cut-side down. Discard any loose leaves. Top with sliced onions.
- Melt the butter in a microwave-safe glass measuring cup. Add olive oil, parsley, minced garlic, salt and pepper. Stir well.
- Drizzle the butter mixture over the brussels sprouts and give the pan a gently stir, making sure to keep the brussels cut-side down.
- Spray sprouts with nonstick cooking spray – this ensures every bit is coated with oil.
- Bake 20 minutes. During the last 5 minutes of roasting, grate the pepper jack cheese.
- Remove the sprouts from the oven. They will have shrunk while roasting, so using a spatula, shift the brussels to one end, creating a single, yet crowded, layer. This will ensure all of the brussels are covered with the cheese and not the pan.
- Top with cheese and return to the oven under the broiler on LOW for 2-4 minutes, or until the cheese has melted and starting to brown.
- Remove and garnish with freshly chopped parsley, red pepper flakes, and black pepper. Season with additional salt, if preferred. Serve hot.
- CHEESE: Not a fan of pepper jack? Swap it with mozzarella , provolone or your favorite cheese. Freshly grated melts sooo much better! Use freshly grated!
- SPROUTS:Be sure to place the sprouts onto the pan cut-side down. This helps to create a crispy, caramelized coating along the cut edge. SUPER delicious!
- HERBS: If you don’t have parsley, you can sub with basil.
- SIZE: It is essential to make sure each piece is approximately the same size to ensure even roasting. If some sprouts are very small, leave them uncut and place on the pan. If they are medium-sized, halve them. Larger – quarter them.
- ADD-INS: Feel free to add in any other vegetables you prefer. These are also great with sliced mushrooms, bacon, and ham!
- BROILING: The brussels will shrink when they roast. Before adding the cheese, shift the brussels sprouts to one end of the pan in a single, crowded layer. This will help to make sure the cheese covers all of the sprouts and not the pan.
- MELTING BUTTER: I find it easier to add the butter to a one-cup, microwave-safe glass measuring cup to not only melt the butter, but to add in the oil, garlic, and seasonings. You can melt, mix, and pour very easily from one cup!
Adapted From: withpeanutbutterontop.com