Cheesy Pepper Jack Roasted Brussels Sprouts – a simple, one pan side dish that comes together in 35 minutes. Tender, buttery brussels sprouts are roasted with garlic, onions, freshly grated pepper jack cheese and seasonings on one sheet pan and are guaranteed to be a crowd pleaser at your table tonight!
This recipe is easy, low-carb and keto-friendly.
ROASTED BRUSSELS SPROUTS
These Cheesy Pepper Jack Roasted Brussels Sprouts are an ideal side dish to any meal and only use a handful of ingredients and one sheet pan! Let’s keep life simple, stress-free, and delicious! I guarantee that if you didn’t like brussels sprouts before, you’re going to love them once you try this recipe. Cheesy, flavorful goodness straight out of the oven.
As a kid, I will admit – I was not a fan of brussels sprouts. Let’s be honest here, what kid is? I stuck to the same vegetables without complaint; broccoli, peas, green beans, and corn. Those, to this day, are the least “offensive” of the vegetables and are a general staple in my kitchen. That all changed the day I made these and my Roasted Balsamic Brussels Sprouts! Brussels are now a staple item in our kitchen! Especially when they are so easy to make!
INGREDIENTS NEEDED FOR THIS RECIPE
- Brussels sprouts
- Onion
- Olive oil
- Butter
- Garlic
- Block of pepper jack cheese
- Salt and pepper
- Parsley – partially dried or freshly chopped
- Red pepper flakes (optional)
See? A handful of ingredients that I bet you already have in your kitchen!
HOW TO TRIM BRUSSELS SPROUTS
If you take a look at a brussels sprout, you will see a hard stem at the base. Trim that base off. Remove any leaves that appear to be turning yellow or browning. Slice them in half or quarter them. Slicing will depend on how large or small a sprout is. If they are very small, you can leave them whole and if they are very large, I would quarter them. When roasting, you want to make sure the vegetables are approximately the same size in order to guarantee even baking/cooking. Otherwise, you will end up with pieces that are cooking faster, therefore burning on the pan.
If some leaves happen to fall off (and they will) while slicing, simply discard or place them overtop of a brussel sprout once its on the pan – like a blanket. If you leave any random leaves on the sheet pan, they will burn and crisp up, possibly setting your smoke detector off. KIDDING! I hope. I have never had this happen. They will simply burn and get crispy, which is not appetizing.
Alternatively, you can hold on to the separated leaves and toss them into a salad!
WHY YOU SHOULD BE EATING BRUSSELS SPROUTS
Brussels sprouts may have a bad rep, but if you’re looking to increase your vegetable intake, brussels are the way to go. They are low in calorie and high in fiber, nutrients, and antioxidants. They are also a great source or Omega-3 fatty acids!
And yes, all of that still counts even when you cover them in gooey, delicious cheese. 😀
HOW TO MAKE THESE CHEESY PEPPER JACK ROASTED BRUSSELS SPROUTS
Full recipe can be found below in the printable recipe card! Scroll down! 🙂
- Preheat oven to 425 degrees F and coat a large nonstick skillet with cooking spray.
- Trim and slice brussels sprouts. Removing any yellowish or browning leaves.
- Place sprouts cut-side down onto the prepared baking sheet with onions.
- In a microwave-safe glass measuring cup, melt butter. Add in olive oil, minced garlic, salt, pepper, and parsley. Stir well.
- Drizzle butter mixture overtop of all sprouts.
- Stir gently with a spatula to mix in the butter mixture.
- Spray the tops with nonstick cooking spray to make sure they are thoroughly coated.
- Bake for 20, remove and add cheese. Place under the broiler on LOW for 3-4 minutes, or until the cheese is melted and just starting to brown.
HELPFUL TIPS
- 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!
MORE SHEET PAN RECIPES YOU WILL LOVE
- Simple Sheet Pan Chicken Fajitas
- Easy Sheet Pan Breakfast Potatoes
- Sheet Pan Lemon Balsamic Chicken and Vegetables
EASY INSTANT POT RECIPES TO TRY
- Instant Pot Chicken Noodle Soup
- Instant Pot Ham Potato and Corn Chowder
- Easy Instant Pot Spaghetti
- Instant Pot Sweet Potato Beef Stew
- Easy Instant Pot Chicken Taco Soup
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Cheesy Pepper Jack Roasted Brussels Sprouts
Ingredients:
- 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)
Garnishments:
- freshly chopped parsley
- red pepper flakes
- black pepper
Instructions:
- 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.Please keep in mind that bake time may vary based on the size of the brussels sprouts. If they are on the smaller side, check at 12-15 minutes.
- 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.
Notes:
HELPFUL TIPS
- 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!
Y’all!!! This is Sooooo freaking delicious.
haha! Thank you, Abby!! Love that you enjoyed this recipe so much!!
This recipe is amazing! The whole family loved it, and I will definitely make it again!
I’m so glad you & your family enjoyed the recipe! Thank you, Jeanne!
Awesomely Deliciousness everybody loves!
I’m so glad you all enjoyed it! Thank you, Terry!!
cAN YOU USE FROZEN BRUSSEL SPROUTS?
Hi Cindy! I don’t see why not! I would recommend that they be completely thawed & possibly patted dry to remove any excess moisture/water from being frozen so that they can crisp up in the oven.