Grammy's Kitchen · Roasted Brussels Sprouts · Cheesy Garlic Brussels Sprouts
One of 50 roasted brussels sprouts recipes we measured
from cafedelites.com
7 cooks on cafedelites.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 9% | 5% |
| salt | 1% | 0% |
| aromatics | 3% | 0% |
| protein add | 25% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 24 oz brussels sprouts (trimmed and cut in half lengthways) |
| 34 g | 2-3 tablespoons olive oil |
| 28 g | 2 tablespoons unsalted butter |
| 18 g | 6 cloves garlic (minced) |
| 4 g | 3/4 teaspoon salt |
| 1 g | 1/4 teaspoon cracked pepper |
| 168 g | 1 1/2 cups shredded mozzarella cheese (or provolone) |
Method: 6 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was just what I was loo9king for, thank you! After melting the butter in step 3 I added a tablespoon or 2 of tamari to get what I was after (trying to re-create something I had at a restaurant). It was delicious and even my 9 year old who hates vegetables” — a cook, 5.0★
“I made these recently and added crumbled bacon they were amazing thank you! Also this is my favorite type of recipe because it tastes so delicious and a little different then what people may be used to but it is so easy and there really is no way to screw it u” — a cook, 5.0★