Side

Cacio e Pepe Brussels Sprouts

Shredded Brussels sprouts sizzle in olive oil with a generous grind of black pepper and a pinch of red pepper flakes, turning lightly charred and fragrant. Off the heat they melt under a snowfall of Parmesan, bright lemon zest, and crunchy toasted hazelnuts for a dish that tastes peppery, nutty, and irresistibly savory.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Cacio e Pepe Brussels Sprouts
Total
16 min
Prep
10 min
Cook
6 min
Serves
6

Nutrition per Serving

Calories
204
Protein
12g
Carbs
8g
Fat
15g
Fiber
4g
Sugar
2g
Sodium
592mg

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1½ teaspoons freshly ground pepper
  • Crushed red pepper flakes
  • 14 oz shredded Brussels sprouts (see Note)
  • 1 tsp kosher salt
  • 1 1/4 cup freshly grated Parmesan cheese (plus more for serving)
  • Zest of 1 lemon
  • 1/3 cup toasted hazelnuts or pecans (roughly chopped)

Instructions

  1. In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.
  2. Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
  3. Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
  4. Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
  5. Serve warm, topped with more fresh Parmesan, if desired.