It’s a very proud mom moment when your seven year old says he wants to start trying new vegetables! Cheesy Garlic Brussel Sprouts were his own creation.
He wanted to start with brussel sprouts and he wanted them to be “cheesy”.
Yes, kid…cheese usually does make everything just a little bit better!
We came up with this recipe together and he even helped me make it!
This is a kid after my own heart right here 🙂
Cheesy Garlic Brussel Sprouts are so easy that even a kid can make it!
The brussel sprouts go into a large skillet over medium heat with some olive oil.
Place them cut side down for 5 minutes and they should get nice and charred, which to me is a MUST when having this dish.
Flip each one over and let it cook for another 3 minutes.
Then just season them with some kosher salt and pepper as well.
Add some heavy cream and fresh minced garlic and stir this around letting it bubble and cook for another 2-3 minutes.
Taste for seasoning and add more kosher salt and pepper if needed.
Then top Cheesy Garlic Brussel Sprouts with some shredded mozzarella!
Oh my yumminess…so cheesy and delicious!
My husband swore he would hate them, but he ended up getting seconds because of how good they are!
And my son LOVED them!
We had some leftover and they were very good reheated!
If you like Cheesy Garlic Brussel Sprouts you might also like…
This Candied Brussel Sprouts dish is one of my all time favorite side dishes.
If you love them as much as we do, this is a must try recipe for sure.
I served these with Air Fryer Sriracha Bourbon Salmon
It was the perfect combo!
Also try Air Fryer Brussel Sprouts
Check out my YouTube channel HERE for new dinner ideas and recipes!
Cheesy Garlic Brussel Sprouts
A super easy brussel sprouts recipe with lots of garlic and cheesiness
- 1 Tbsp olive oil
- 12 oz brussel sprouts cut in half
- kosher salt, pepper to taste
- 1/2 cup heavy cream
- 4 cloves garlic minced
- 1 cup shredded mozzarella cheese
Put the olive oil in a skillet over medium heat. Place the brussel sprouts cut side down for 5 minutes.
Turn each brussel sprout over so the cut side is facing up, sprinkle with kosher salt and pepper. Let this cook for 3 minutes.
Add the heavy cream and minced garlic. Cook 2-3 more minutes, stirring occasionally.
Add the shredded cheese over top and let it melt. Taste for seasoning and add more kosher salt and pepper if needed.