Cacio e Pepe Brussels Sprouts
"Cacio e Pepe Brussels Sprouts reimagines the traditional Italian favorite by replacing pasta with finely shredded Brussels sprouts, offering a delightful low-carb alternative."
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 1/4 cups freshly grated Parmesan cheese
- Zest of 1 lemon
- 1/3 cup toasted hazelnuts or pecans
- 1½ teaspoons freshly ground pepper
- Crushed red pepper flakes
- 14 ounces shredded Brussels sprouts
Instructions
- 1
In a sizable skillet set over medium heat, combine the olive oil, black pepper, and red pepper flakes, allowing them to toast for approximately 30 seconds to 1 minute.
- 2
Introduce the Brussels sprouts to the skillet and let them cook undisturbed until they start to soften, which should take around 2 minutes.
- 3
Sprinkle in the salt, and continue to cook the Brussels sprouts until they develop a slight char, roughly 2 minutes more.
- 4
Take the skillet off the heat and mix in the Parmesan cheese, lemon zest, and hazelnuts.
- 5
Serve while warm, garnished with additional fresh Parmesan if you wish.
Nutrition Information
Notes & Tips
- You can carefully shave your own Brussels sprouts using a mandoline, but buying them already prepped is a major time-saver.