Garlic-Roasted Cheesy Brussels Sprouts
This recipe transforms Brussels sprouts into a savory side dish or main course. Halved sprouts are tossed with finely chopped garlic, bacon pieces, olive oil, and balsamic vinegar, then roasted until tender and caramelized. Finished with a sprinkle of Asiago cheese, this dish offers a harmonious blend of smoky, sweet, and tangy flavors with a satisfying texture, perfect for any meal.
Equipment
- 1 Baking Sheet
- 1 Large Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
- 1 Tongs or Spatula For tossing and serving
Ingredients
Main
- 1 16 ounce package fresh Brussels sprouts, halved
- 6 cloves garlic finely chopped
- 3 strips bacon cut into 1 inch pieces
- 3 tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon freshly grated Asiago cheese
Instructions
- Preheat oven to 400°F (200°C).
- Trim and halve the Brussels sprouts; cut bacon into 1-inch pieces; finely chop garlic cloves.
- In a large mixing bowl, combine the halved Brussels sprouts, bacon pieces, 2 tablespoons of olive oil, salt, and ground black pepper. Toss thoroughly to coat.
- Spread the Brussels sprout and bacon mixture in a single layer on a large baking sheet, ensuring sufficient space for even roasting.
- Roast for 20-25 minutes.
- Remove the baking sheet from the oven. Add the finely chopped garlic and the remaining 1 tablespoon of olive oil to the sprouts, tossing everything together.
- Return to the oven and roast for an additional 15-20 minutes, or until the Brussels sprouts are tender-crisp and caramelized, and the bacon is rendered and crispy.
- Take the baking sheet out of the oven. Immediately drizzle the roasted mixture with balsamic vinegar and toss gently.
- Sprinkle the freshly grated Asiago cheese evenly over the hot Brussels sprouts, allowing the residual heat to melt it slightly.
- Serve immediately as a flavorful side or main dish.
Notes
For superior results, ensure Brussels sprouts are trimmed and halved uniformly; roasting them cut-side down promotes optimal caramelization. Consider rendering the bacon separately until crisp, then tossing the sprouts in a portion of the rendered fat before roasting for deeper flavor and texture. Introduce the finely chopped garlic during the final 15 minutes of roasting to prevent bitterness. Drizzle balsamic vinegar after the initial roast, or use a reduced balsamic glaze for a more intense finish. Finally, add the grated Asiago cheese during the last 5 minutes or immediately upon removal from the oven, allowing residual heat to melt it perfectly without scorching. A touch of red pepper flakes or a hint of maple syrup can further elevate the flavor profile.