Asiago Cheese Brussels Sprouts - pan-fried until golden, seasoned with salt and pepper, and topped off with shredded Asiago cheese! This Brussels Sprouts recipe is the most delicious side dish or appetizer, perfect for a Sunday dinner or any Holiday meal.
This post has been updated since its original publish date of January 2016.
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There’s just nothing quite like sautéed Brussels Sprouts with melted Asiago cheese! Well, except for Balsamic Glazed Brussels Sprouts, Buffalo Brussels Sprouts with Cheddar Cheese and this Cranberry Pecan Brussels Sprout Salad.
If you disagree, I understand. I once felt that way.
This is gonna blow your mind… wait for it...
... the reason you “think” you don't like them is that most recipes instruct you to roast them and they become overcooked.
They get soft and bitter, and they turn an army green color. This is great if you're a trendy military jacket but not so much if you're something we're gonna eat!
So let me reassure you... It’s not you – it's those recipes!
But not this recipe!
These Brussels Sprouts are pan-fried over high heat to get them nice and golden, a bit al dente, bright green, and never, ever bitter!
And then, of course, there's the addition of asiago cheese. Mmmm!
Asiago Cheese + Anything = Awesome Sauce!?✨
Can I get an Uh-Huuuh!?
More Reasons to Love Brussels Sprouts
Brussels Spouts are a cousin to our dear friend Kale, who made a comeback in homes everywhere several years ago and is still going strong. Yayyy! All hail the kale!
Nowadays Brussels Sprouts have a cult following. Restaurants serve them as side dishes and even appetizers and we can't seem to get enough.
Think about it, they are little sponges soaking up whatever delcious flavoring you add to them like... balsamic vinegar, hot sauce, ranch, or sriracha with honey... you get the idea.
But truth be told they are amazing just as they are, straight-up pan-fried with salt and pepper. Yesss!
Plus, they're full of fiber, an excellent source of Vitamin C and K, and are being researched for their potential anticancer properties. Word!
Lastly, they are beautiful.💚 Seriously, have you seen them growing on those tall stalky stems? My girl Martha Stewart even encourages people to buy them on the stem and use them for a centerpiece or table decorations.
I know, this is not a home décor blog but I think I’m on the verge of something here…Decorations and Dinner, Food For Your Eyes and Your Belly, Arrange And Eat, Edible Arrangements… oh wait that’s already a thing.😬
Moving on.
Let's talk more about how to make them...
Recipe Ingredients
- 1 ½ pounds Brussels Sprouts
- 3 ounces Shredded Asiago Cheese
- 2-3 tablespoons olive oil
- Salt & Pepper
How to Cook Brussels Sprouts
First, rinse them off and pat them dry. (You don't want any grease splatters from the water hitting the oil in the pan.)
Next, trim off the bottom tip. Not too much or too many of the leaves will fall off.
Now cut them in half lengthwise.
Add olive oil to a non-stick pan over medium-high heat.
Add the Brussels Sprouts cut side down.
Sprinkle with salt and pepper, and pan-fry for 3-5 minutes or until that side is golden.
Flip the Brussels Sprouts over on the other side and cook for 2-3 more minutes.
Sprinkle with salt and pepper and Asiago cheese while they are still hot in the pan. Then serve.
This recipe is the perfect balance between the earthy goodness of Brussels sprouts and the rich, nutty flavor of Asiago cheese.
I can't wait for you to try this cheesy sautéed Brussels Sprouts recipe! After one bite you will never make them any other way.
Sautéed Brussels Sprouts With Asiago Cheese
Quickly pan-fried until golden, then seasoned with salt and pepper and topped off with shredded Asiago cheese!
Ingredients
- 1 ½ pounds Brussels Sprouts
- 3 ounces Shredded Asiago Cheese
- 2-3 tablespoons olive oil
- Salt & Pepper
Instructions
- Gently cut off the very end of each Brussels Sprout, leaving most of it intact. This will keep the sprouts from falling apart while they are being cooked.
- Next cut each one in half length-wise.
- Add 1 tablespoon of olive oil in a large skillet on medium-high heat. Place the cut Brussels Spouts flat side down for about 3-5 minutes and let them brown. (Be sure to not overcrowd. If all the Brussels Sprouts don’t fit in the pan, sauté a second batch.) Sprinkle with salt and pepper.
- Rotate the Brussels Sprouts onto their other side in the pan and sprinkle again with salt and pepper. Sauté for 2-3 more minutes.
- Sprinkle with the Asiago cheese. (Try to get the cheese on the Brussels Sprout's more than the pan.) Let the cheese melt, cook about one more minute in the pan.
- Slide the Brussel Spouts onto a serving dish and dig in!
Notes
The Brussels Sprouts should be a little crunchy. If they cook too long they will be bitter... They should still be a bright green color. If they look army green then they may have cooked too long.
Nutrition Information
Yield
8Serving Size
3 ouncesAmount Per Serving Calories 109Total Fat 7gSaturated Fat 2gUnsaturated Fat 0gCholesterol 7mgSodium 192mgCarbohydrates 8gFiber 3gSugar 2gProtein 7g
Julie
Mmm, the asiago cheese! I've never seen Brussels sprouts look this good.
Serviced Apartments London Lady
Well I have to say that I never thought they'd make brussel sprouts seem delicious to me, but this may well have swayed me!
holly
This preparation of Brussels Sprouts is pretty delicious. I hope you give them a try!
Karen Hansen
Sounds great! Hubby loves sprouts! But he likes them over cooked! ??
holly
Thanks Karen! Let's celebrate the wins - he loves Brussels Sprouts - WOOHOO!! I guess you could just leave his in the pan for an extra 5 minutes or so after you's are finished cooking. ??