I sent a list of recipes I wanted to try to Gretchen and asked if any of them were jumping out at her. I shouldn’t have been surprised when she picked this one because, seriously, what could be better than combining bread, cheese, and Brussels sprouts? They’d make an easy appetizer for a dinner party but we definitely found them wholesome enough to be their own meal — like a vegetarian open-faced sandwich. Plus they’re an easy thing to reheat for leftovers. The recipe we followed made eight of them so I think I know what we’ll be eating this weekend! Side note: I’m going to be preparing Brussels sprouts like this from now because they were so, so, so good even without the bread and cheese.

brussels sprout toast

Roasted Brussels Sprout and Gruyere Toasts (recipe from Feed Me Phoebe)


1 pound brussels sprouts, trimmed and thinly sliced (we cheated and used these from Trader Joe’s)
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon nutmeg
2 tablespoons olive oil
1/2 teaspoon sea salt
8 slices sourdough bread
2 cups grated gruyere

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Processed with VSCOcam with f2 preset


1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

2. Toss the brussels sprouts, rosemary, nutmeg, olive oil and salt together and arrange in an even layer on the baking sheet. Roast in the oven for 30 minutes until browned and caramelized, tossing at the 15 minute mark.

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Processed with VSCOcam with f2 preset

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3. Arrange the bread on the sheet pan and toast in the oven for 3-5 minutes until crispy. Divide the cheese between the toasts and top with the brussels sprouts.

4. Place the sheet pan under the broiler for 2-3 minutes until the cheese is melted and beginning to brown. Cut the toasts in half and serve immediately.

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Processed with VSCOcam with f2 preset

It takes about 40 minutes from beginning to end and you can minimize clean-up by using aluminum foil over your cookie sheet. What recipes have you tried and loved lately?


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  1. So I just made these for dinner and they were amazing! My hard-to-please hubby even loved them. Thanks for sharing! XO

  2. Yum! These look amazing, thanks for sharing. I love brussel sprouts, but I always just roast them as a side veggie. I can’t wait to try these!


  3. Your website is creative, happy and very fulfilling. It’s a great read every day.

    Thanks for posting so often, I miss it when its not there…..

    C. Greene

  4. This looks delicious! I think you would enjoy making quiche– it’s healthy/light, easy to make vegetarian, aesthetically pleasing, and pretty easy. I make one about once a week!

    Enjoy your weekend!