Cheesy Roasted Brussels Sprouts
Cheesy Roasted Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon salt, for blanching water
- 2 tablespoons olive oil, divided
For the Creamy Cheese Base
- 1 package Boursin Garlic & Fine Herbs cheese, (5.2 ounce)
- 1/2 cup crème fraîche
- 1/2 teaspoon black pepper, freshly cracked
- 1 tablespoon fresh thyme leaves
- 1/2 cup Parmesan Reggiano, finely shaved
Instructions
- 1
Preheat your oven to 400°F. Bring a large pot of salted water to a rolling boil. Add the trimmed and halved Brussels sprouts to the boiling water and blanch for 2 to 3 minutes, until they are bright green and slightly tender.
⏱️ 5 min•🌡️ 400
- 2
Immediately transfer the blanched Brussels sprouts to an ice water bath to stop the cooking process and preserve their vibrant color. Once cooled, strain the Brussels sprouts and pat them thoroughly dry with paper towels. This step is crucial for achieving crispy edges.
⏱️ 5 min
- 3
In a medium mixing bowl, combine the Boursin Garlic & Fine Herbs cheese with the crème fraîche. Mix until the mixture is smooth and creamy. Stir in the freshly cracked black pepper and fresh thyme leaves. Drizzle in 1 tablespoon of olive oil and mix until well combined.
⏱️ 5 min
- 4
Drizzle the remaining 1 tablespoon of olive oil into the bottom of a roasting pan and spread it evenly across the surface. Spread the creamy cheese mixture evenly over the olive oil in the roasting pan.
⏱️ 2 min
- 5
Arrange the dried Brussels sprouts, cut-side up, on top of the cheese mixture. Place them in neat rows, ensuring they are close but not touching each other, to fill the entire pan. Brush a small amount of olive oil over the top of each Brussels sprout.
⏱️ 3 min
- 6
Place the roasting pan in the preheated oven and roast for 15 minutes.
⏱️ 15 min•🌡️ 400
- 7
After 15 minutes, carefully remove the pan from the oven. Sprinkle the finely shaved Parmesan Reggiano generously over the Brussels sprouts and the exposed cheese base.
⏱️ 2 min
- 8
Return the pan to the oven for another 15 minutes, or until the Brussels sprouts are tender with slightly charred, crispy edges, and the cheese base is golden brown and bubbly.
⏱️ 15 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Roasted Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon salt, for blanching water
- 2 tablespoons olive oil, divided
For the Creamy Cheese Base
- 1 package Boursin Garlic & Fine Herbs cheese, (5.2 ounce)
- 1/2 cup crème fraîche
- 1/2 teaspoon black pepper, freshly cracked
- 1 tablespoon fresh thyme leaves
- 1/2 cup Parmesan Reggiano, finely shaved
Instructions
- 1
Preheat your oven to 400°F. Bring a large pot of salted water to a rolling boil. Add the trimmed and halved Brussels sprouts to the boiling water and blanch for 2 to 3 minutes, until they are bright green and slightly tender.
⏱️ 5 min•🌡️ 400 - 2
Immediately transfer the blanched Brussels sprouts to an ice water bath to stop the cooking process and preserve their vibrant color. Once cooled, strain the Brussels sprouts and pat them thoroughly dry with paper towels. This step is crucial for achieving crispy edges.
⏱️ 5 min - 3
In a medium mixing bowl, combine the Boursin Garlic & Fine Herbs cheese with the crème fraîche. Mix until the mixture is smooth and creamy. Stir in the freshly cracked black pepper and fresh thyme leaves. Drizzle in 1 tablespoon of olive oil and mix until well combined.
⏱️ 5 min - 4
Drizzle the remaining 1 tablespoon of olive oil into the bottom of a roasting pan and spread it evenly across the surface. Spread the creamy cheese mixture evenly over the olive oil in the roasting pan.
⏱️ 2 min - 5
Arrange the dried Brussels sprouts, cut-side up, on top of the cheese mixture. Place them in neat rows, ensuring they are close but not touching each other, to fill the entire pan. Brush a small amount of olive oil over the top of each Brussels sprout.
⏱️ 3 min - 6
Place the roasting pan in the preheated oven and roast for 15 minutes.
⏱️ 15 min•🌡️ 400 - 7
After 15 minutes, carefully remove the pan from the oven. Sprinkle the finely shaved Parmesan Reggiano generously over the Brussels sprouts and the exposed cheese base.
⏱️ 2 min - 8
Return the pan to the oven for another 15 minutes, or until the Brussels sprouts are tender with slightly charred, crispy edges, and the cheese base is golden brown and bubbly.
⏱️ 15 min•🌡️ 400