Hey y'all! Looking for a way to turn humble Brussels sprouts into your new favorite side dish? These Cacio e Pepe Brussels Sprouts are the answer—crispy, cheesy, and packed with bold peppery flavor. Whether you're jazzing up a weeknight dinner or serving them at a holiday feast, this recipe will be a hit with everyone at the table. Let's get cooking!
Why You'll Love This Cacio e Pepe Brussels Sprouts Recipe
- Super crispy and golden Brussels sprouts that are impossible to resist.
- Simple ingredients—most are probably already in your pantry.
- Quick to prepare, making it an easy weeknight or holiday side.
- Packed with savory, cheesy, and peppery flavors inspired by a classic Roman pasta dish.
- Vegetarian-friendly and easily adaptable for different diets.
Ingredients for Cacio e Pepe Brussels Sprouts
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper (plus more to taste)
- ¾ cup finely grated Pecorino Romano cheese (plus extra for serving)
- 1 tablespoon unsalted butter
- 1 garlic clove, minced (optional)
Step-by-Step Directions for Cacio e Pepe Brussels Sprouts
Step 1: Prep the Brussels Sprouts
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Trim and halve all Brussels sprouts, discarding any yellowed outer leaves.
Step 2: Toss and Season
In a large bowl, toss the halved Brussels sprouts with olive oil, kosher salt, and freshly cracked black pepper until well coated.
Step 3: Roast to Crispy Perfection
Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down. Roast for 20-25 minutes, flipping halfway, until deeply golden and crispy on the edges.
Step 4: Add Cheesy Goodness
In the last 2 minutes of roasting, sprinkle the grated Pecorino Romano evenly over the Brussels sprouts. Optionally, melt the butter in a small pan with the minced garlic, then drizzle over the hot sprouts right when they come out of the oven.
Step 5: Toss & Serve
Toss everything together one more time for maximum cheesy, peppery coverage. Finish with an extra sprinkle of cheese and black pepper before serving.
Notes & Helpful Tips
- For the crispiest results, make sure the Brussels sprouts are well spaced on the baking sheet.
- Pecorino Romano offers a sharp, salty bite, but Parmesan can be substituted if needed.
- For more info on roasting veggies to perfection, check out this comprehensive guide to roasting Brussels sprouts.
Variations of Cacio e Pepe Brussels Sprouts
- Air Fryer Method: Cook the Brussels sprouts in your air fryer at 400°F for about 15 minutes, shaking halfway through.
- Add Protein: Toss in crispy pancetta or bacon bits for a meatier twist.
- Lemon Zest Twist: Finish with fresh lemon zest for a bright, zesty flavor boost.
Required Equipment for Cacio e Pepe Brussels Sprouts
- Baking sheet
- Parchment paper
- Large mixing bowl
- Chef’s knife and cutting board
- Microplane or fine grater
Storage Instructions & Shelf Life for Cacio e Pepe Brussels Sprouts
Store leftover Cacio e Pepe Brussels Sprouts in an airtight container in the refrigerator for up to 4 days. To re-crisp, spread them on a baking sheet and reheat in a 400°F oven for 5-7 minutes. These sprouts do not freeze well, as they tend to become soggy upon thawing.
Pairings & Serving Recommendations for Cacio e Pepe Brussels Sprouts
- Serve alongside roast chicken, steak, or grilled fish for a complete meal.
- Pair with pasta dishes, like classic Cacio e Pepe, for a double dose of cheesy goodness.
- Great as a hearty topping for grain bowls or as a warm salad base.
Pro Tips for the Best Cacio e Pepe Brussels Sprouts
- Use freshly cracked black pepper for bold, aromatic flavor.
- Grate Pecorino Romano very finely so it melts quickly and coats every sprout.
- Allow Brussels sprouts to roast undisturbed initially, ensuring maximum caramelization. For more flavor tips, see this Brussels sprouts health benefits overview.
FAQ: Cacio e Pepe Brussels Sprouts
- Can I use Parmesan instead of Pecorino Romano?
- Absolutely! Parmesan works well and offers a slightly milder flavor, though Pecorino is more traditional.
- Do I need to peel Brussels sprouts before cooking?
- No, just remove any wilted outer leaves; the rest will become deliciously crispy when roasted.
- How do I make this dairy-free?
- Simply use a plant-based Parmesan substitute and skip the butter—all the flavor with none of the dairy!
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper, plus more for serving
- ½ cup finely grated Pecorino Romano cheese
- 2 tablespoon unsalted butter
- 1 garlic clove, minced
- 1 tablespoon lemon juice (optional)
Instructions
-
1Heat olive oil in a large skillet over medium heat. Add Brussels sprouts cut-side down and cook for 5-7 minutes, until deeply golden brown.
-
2Flip the Brussels sprouts, add butter and minced garlic, and sauté for another 5 minutes until the sprouts are tender and slightly crispy.
-
3Season with kosher salt and freshly ground black pepper. Stir to coat the Brussels sprouts evenly.
-
4Remove skillet from heat. Immediately sprinkle grated Pecorino Romano cheese over the hot sprouts, tossing quickly so the cheese melts and coats them.
-
5Drizzle with lemon juice if desired. Serve warm with additional Pecorino Romano and black pepper on top.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply