Brussels sprouts are a household favorite for us. When they’re in season I often buy more than we need because everyone enjoys them prepared simply and well.
My kids typically ask for steamed sprouts until they’re very tender, finished with a pat of butter. I’ve experimented with several cooking methods, but steaming remains their go-to. Recently, though, I tried a different approach that quickly became a new family favorite.
This preparation pairs Brussels sprouts with the sharp, nutty flavor of Asiago cheese. If you prefer, substitute another hard cheese with some bite—Parmesan or Pecorino would work well.
Brussels Sprouts with Asiago Cheese
Ingredients
Brussels sprouts
Olive oil
Lemon pepper seasoning
Asiago cheese (grated or crumbled)
Instructions
Start by trimming the stems and slicing each sprout lengthwise into 3–5 pieces depending on size. Slicing them thin helps them cook evenly and develop a bit of caramelization.
Warm a few tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the sprouts in a single layer. Cook for several minutes without stirring too often so the cut sides brown nicely. Continue until the sprouts are tender and lightly caramelized.
Season with lemon pepper to taste, then remove from heat and sprinkle with grated or crumbled Asiago. Toss gently so the cheese melts slightly and coats the warm sprouts.
Serve immediately as a flavorful side dish—crispy on the edges, tender inside, and brightened by the lemon pepper with a savory finish from the Asiago.
More from Mama Likes To Cook
Explore more vegetarian recipes for additional ideas on baking, roasting, blending, and juicing from Mama Likes To Cook.
Brussels Sprouts Recipes
- Pan Fried Brussels Sprouts with Caramelized Onions
- Roasted Brussels Sprouts and Beets
- Maple Roasted Brussels Sprouts
- Cheesy Warm Brussels Sprouts Dip
- Roasted Brussels Sprouts on The Stalk
- Vegan Buddha Bowl
Ready to try something delicious in the kitchen? These simple steps highlight the natural flavor of Brussels sprouts and add a savory twist with Asiago.
