Low carb and Keto approved.
BRUSSELS SPROUTS
With many of us now converts after trying them in the creamy garlic parmesan Brussels sprouts with bacon, or roasted Brussels sprouts with balsamic, the amount of emails coming in asking for more recipes have been crazy. Who woulda thought you’d all like sprouts so much? With all of the different ways we’ve tested them out, this recipe right here is it. The kind of recipe you stand at the kitchen sink eating only one — or so you promise yourself — a promise made to be broken 12 more times before the dish finally reaches the table. Cheesy garlic breads in vegetable style.
WHAT IS THE BEST WAY TO COOK BRUSSEL SPROUTS?
There are two cooking methods for this recipe:
SAUTÉE FIRST THEN ROAST: This method creates an irresistible fried and nutty flavour before roasting. Pan fry sprouts first in hot oil to get them deliciously caramelized and slightly charred. Add butter and garlic just before they hit the oven to roast until fork tender. Once they’re roasted, top with cheese and devour the entire pan.
OR
OVEN ROAST ONLY: Toss sprouts with olive oil, melted butter, garlic, salt and pepper. Throw them on a baking sheet and roast until fork tender. The cheese goes on in the last 5 minutes under the broiler (or grill) to melt into a delicious warm blanket of mozzarella cheese.
Both are delicious. The pan fried first method just comes in slightly ahead of the oven only method. Nothing beats that unmistakable flavour of fried anything in oil, but this is personal preference!
WHAT CAN BE USED INSTEAD OF MOZZARELLA CHEESE?
Mozzarella cheese is a favourite here, even buffalo tastes amazing in this recipe. We tested this recipe with Provolone, Parmesan and Monterey Jack with great success and feedback. You can also try it with Gruyere or Gouda.
Looking for more Brussel sprouts recipes? Try these!
Roasted with Bacon Creamy Garlic Parmesan Brussels Sprouts with Bacon Honey Roasted Butternut Squash & Brussels Sprouts With Bacon
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