Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.
Prep the Brussels sprouts. Wash and thoroughly pat them dry. Trim a thin slice off the stem end of each sprout, then cut them in half lengthwise. Place them in a mixing bowl.
Season the sprouts. Drizzle with olive oil and toss to coat evenly. Sprinkle with Kinder’s Lemon Garlic Butter seasoning and The Blend seasoning, then gently mix until all sprouts are well coated.
Prepare the cheese. Combine the cheeses in a separate bowl and mix well.
Build the cheese crisps. Spoon about 1 tablespoon of the cheese mixture onto the prepared sheet pan, forming small piles slightly larger than the diameter of the Brussels sprout halves. Leave a little space between each pile.
Add the Brussels sprouts. Place one Brussels sprout half, cut side down, onto each cheese pile. Gently press down so the cheese spreads slightly around the sprout.
Bake for 15–18 minutes, until the cheese is fully melted and golden brown around the edges.
Cool and set. Remove the pan from the oven and let the crisps cool for at least 5 minutes. This step is key—the cheese will firm up and hold the sprouts in place.
Serve. Carefully transfer the Brussels sprout cheese crisps to a serving plate using a fork or small butter knife. Drizzle with balsamic reduction and serve.
Enjoy while warm and crispy—these disappear fast.
