Cacio e Pepe Brussels Sprouts
Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.
Cacio e Pepe Brussels Sprouts
Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish. In this lighter version, the pasta is swapped with shredded sprouts and tossed with a generous amount of grated cheese, black pepper, lemon, and even some toasted nuts for a nice little crunch.
This recipe is slightly adapted from Tieghan’s new cookbook, Half Baked Harvest Super Simple (affil link). Her cookbook is filled with the most gorgeous photos and mouthwatering recipes! This recipe called out to me because I love using shredded Brussels sprouts as a pasta swap with meat sauce, so I knew this would be good! Tieghan says this dish is also for the cheese lover who wants to love Brussels sprouts, but doesn’t . . . yet!
To save time, buying pre-shredded Brussels sprouts makes this dish come together in minutes. It’s a great side, or you can serve it as a main, alongside a fried egg. Mmmm!
How To Make
More Brussels Sprouts Recipes You Will Love:
- Roasted Brussels Sprouts and Butternut Squash
- Shredded Brussels Sprouts with Pancetta
- Roasted Brussels Sprouts and Shallots with Balsamic Glaze
- Roasted Brussels Sprouts and Cauliflower Soup
- Brussels Sprouts and Sausage Parsnip Spiralized Pasta
Cacio e Pepe Brussels Sprouts
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons freshly ground pepper
- Crushed red pepper flakes
- 14 ounces shredded Brussels sprouts, see Note
- 1 teaspoon kosher salt
- 1 1/4 cups freshly grated Parmesan cheese, plus more for serving
- Zest of 1 lemon
- 1/3 cup toasted hazelnuts or pecans, roughly chopped
Instructions
- In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.
- Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
- Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
- Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
- Serve warm, topped with more fresh Parmesan, if desired.
Made this for lunch today. Very good albeit a bit spicy since i didn’t know how much red pepper the recipe called for and that combined with the pepper put this in overdrive. Very good though with lemon zest and cheese.
I agree, good but a bit too much pepper for me. Will tone it down a bit next time.
A food full of nutrition. Thanks for sharing this light but nutritious recipe with us. I will try to and let you know how it tastes 🙂
Yumm! I love b.sprouts, always looking for new ways to cook them!
This looks great. I often use cabbage shredded like fettuccini and cooked al dente and it makes a great noodle subsitute. Eaten with sweedish meatballs and gravy or whatever topping sauce you want.
Gina, would the pre-shredded Brussels sprouts be located in the produce department? Would love to try this recipe, but am leery of the mandoline(after needing 2 stitches in my thumb!).
I shred Brussels sprouts in my food processor…works great, super quick
What main would you pair this with?
Any roast like chicken, beef or pork