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Royal Crest


Herb Roasted Brussels Sprouts with Baked Cremoso Recipe

Brussels Sprouts have been having a renaissance of late, no longer a fixture of the Christmas dinner table alone. Gone are the days when they were simply boiled, a little bacon and chestnuts added for special occasions. 

Step aside steaming and say bye bye to boiling, this year it’s all about roast sprouts!

Bloomy rinded cheeses often had a delicious brassica notes, reminiscent of cauliflower or buttered cabbage. Cauliflower Cheese is a classic, but our new favourite is dipping lightly herbed, roast sprouts in this hot oozing sheep’s milk cheese.



300g Brussels Sprouts - cleaned, tailed and halved
1 Cremoso
1 Tbsp Olive Oil
1 Tsp Garlic Granules
1 Tsp Dried Oregano
1 Tsp Dried Coriander
Half Tsp Brown Sugar
Salt Flakes
Black Pepper


  1. Preheat your oven to 200°C.

  2. Put your halved Sprouts, cut side up, in a metal roasting tin, leaving space in the centre for your cheese.

  3. Mix the garlic granules, dried oregano, dried coriander, brown sugar in a bowl, then sprinkle over the sprouts. 

  4. Drizzle the olive oil over the sprouts and add the salt & pepper to taste.

  5. Slice the top of the cheese off and place back on the cheese, pop the cheese in the centre of your sprouts. 

  6. Roast in the oven for around 15 - 20 minutes, until the sprouts are soft but crispy on the outside. The cheese will burst a little, coating some of the sprouts in a lovely cheesiness.