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 succulent side dish or appetizer, perfect for a Sunday dinner or any Holiday meal.
This post has been updated since its original publish stage of January 2016.
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 wrack-up 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 wilt overcooked.
They get soft and bitter, and they turn an unwashed untried color. This is unconfined 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 upper heat to get them nice and golden, a bit al dente, unexceptionable green, and never, overly bitter!
And then, of course, there's the wing 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 plane appetizers and we can't seem to get enough.
Think well-nigh 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 wondrous just as they are, straight-up pan-fried with salt and pepper. Yesss!
Plus, they're full of fiber, an spanking-new source of Vitamin C and K, and are stuff 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 plane 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 once a thing.????
Moving on.
Let's talk increasingly well-nigh 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 Melt 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 marrow 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 melt for 2-3 increasingly minutes.
Sprinkle with salt and pepper and Asiago cheese while they are still hot in the pan. Then serve.
This recipe is the perfect wastefulness between the earthy goodness of Brussels sprouts and the rich, nutty savor of Asiago cheese.
I can't wait for you to try this cheesy sautéed Brussels Sprouts recipe! After one zest 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 alimony the sprouts from falling untied while they are stuff 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 unappetizing side lanugo for well-nigh 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 then with salt and pepper. Sauté for 2-3 increasingly minutes.
- Sprinkle with the Asiago cheese. (Try to get the cheese on the Brussels Sprout's increasingly than the pan.) Let the cheese melt, melt well-nigh one increasingly minute in the pan.
- Slide the Brussel Spouts onto a serving dish and dig in!
Nutrition Information
Yield
8Serving Size
3 ouncesAmount Per Serving Calories 109Total Fat 7gSaturated Fat 2gUnsaturated Fat 0gCholesterol 7mgSodium 192mgCarbohydrates 8gFiber 3gSugar 2gProtein 7g
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