Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.
Yield: 6 servings
4.84 from 6 votes

Cacio e Pepe Brussels Sprouts

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Dinner, Side Dish
Cuisine: Italian
Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 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.

Video

Notes

You can carefully shave your own Brussels sprouts using a mandoline, but buying them already prepped is a major time-saver.

Nutrition

Serving: 1/2 cup, Calories: 204kcal, Carbohydrates: 8g, Protein: 12g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 16.5mg, Sodium: 591.5mg, Fiber: 3.5g, Sugar: 2g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6