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Cacio e Pepe Brussels Sprouts
4.79
from
33
votes
Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.
Prep Time:
10
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
25
minutes
mins
Yield:
6
servings
Course:
Dinner, Side Dish
Cuisine:
Italian
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.
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:
204
kcal
,
Carbohydrates:
8
g
,
Protein:
12
g
,
Fat:
15
g
,
Saturated Fat:
5
g
,
Cholesterol:
16.5
mg
,
Sodium:
591.5
mg
,
Fiber:
3.5
g
,
Sugar:
2
g
- WW Points:
6