Sheet Pan Brussels Sprouts with Grana Padano Cheese and Calabrian Chili
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A Note from Feedfeed
How to improve your holiday Brussels Sprouts? Just add cheese, of course! But not just any cheese, you are going to want to break out the good stuff, and in my house that means reaching for Grana Padano which is produced with raw cow's milk in the Po River Valley in northeastern Italy and the unique terroir gives the cheese it's signature sweet and nutty flavor.
If you've never used Grana Padano cheese, I highly suggest that you stock up this holiday season. It has a delicate, yet deeply savory flavor with that craveable grainy texture you want in a hard cheese that keeps you coming back for more.
Roasting the sprouts with the cheese a touch of Calabrian chili paste creates irresistible crispy bits that will make these sprouts diasappear before they even make it to the table!
Recipe and Headnote Molly Adams
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Recipe Card
ingredients
- 3 tablespoons olive oil
- 1 teaspoon crushed Calabrian chili peppers
- 1 pound Brussels sprouts, trimmed and halved
- kosher salt, to taste
- black pepper, freshly ground, to taste
- 1/2 cup finely grated Grana Padano cheese
Method
Step 1
Preheat the oven to 425˚F.
Step 2
Add olive oil and crushed Calabrian chili peppers to a large bowl and whisk together until well combined. Add prepared Brussels sprouts and toss to coat.
Step 3
Season with salt and pepper, then add finely grated Grana Padano cheese and toss until well coated. Spread into a single layer on a rimmed baking sheet and roast for 20 minutes. Flip the Brussels sprouts over. Roast for an additional 10-15 minutes, or until tender, but golden brown.