Pan-Fried Brussels Sprouts with Horseradish Havarti

8 servings
Active Time
Cook Time
Total Time
Caramelized Brussels sprouts are the perfect flavor pairing for the melty kick of Horseradish Havarti.


  • 3 tablespoons butter
  • 6 cups Brussels sprouts, trimmed and halved
  • 1/2 cup sliced shallots
  • 3 tablespoons heavy cream
  • Generous pinch of salt and pepper
  • 1 1/2 cups (6 ounces) shredded Roth® Horseradish Havarti Cheese
  • Parsley, for garnish (optional)


  1. Place top oven rack underneath broiler, and preheat oven to low broil. If you do not have this setting, move the rack further away (down) from broil heat source.
  2. Place a medium or large oven-safe skillet over medium-high and heat on the stove top. Add butter, Brussels sprouts and shallots; stir vegetables until coated. Cook 10 to 12 minutes, flipping vegetables every few minutes until sides are browned.
  3. Remove the skillet from heat; let sit 2 minutes. Add heavy cream, tossing vegetables to coat, and season with a generous pinch of salt and pepper. Sprinkle Roth Horseradish Havarti Cheese over the top; place skillet under hot broiler. Broil about 5 minutes, or until cheese is melted and begins to bubble. Garnish with parsley, if desired, and additional salt and pepper, to taste. Serve immediately.