Side Dish Sundays: Cacio e Pepe Brussels Sprouts.
Newest obsession of life: cacio e pepe brussels sprouts!
Oh my gosh, you guys.
These are the best brussels I’ve had in my life. THE BEST.
They are embarrassingly simple but have a ton of flavor. They’re salty, crispy and have a bit of a bite from the pepper. You will love them! Because cheese and pepper brussels sprouts are the only way to do it.
Way back when I wrote Seriously Delish, I included a recipe for crispy salt and pepper brussels sprouts. You make them on the stovetop and they are quick and crispy and easy and a fave. The flavor is so good, but these… oh wow. These are the business. These take brussels to a whole new level.
The cacio e pepe brussels are roasted with tons of black pepper and pecorino. Instead of using olive oil, I use melted butter to really mimic that cacio e pepe flavor. The butter slightly browns in the oven which adds another whole dimension of flavor too. And the pecorino is extra salty so I find that I don’t even need a lot of salt – if any!
The key is to pile a lot of pecorino on top so it bakes right on the baking sheet into that golden, crispy perfection. Then add another shower of pecorino on top after they come out of the oven. In addition to extra cracks of pepper!
Every time I make these, I want to devour the entire pan. Because, HELLO. They are completely addictive and everyone is a huge huge fan.
Pecorino is the best choice for cheese, but parmesan can work too. Give the pan a big heavy handed throw!
What we love to eat with cacio e pepe brussels:
These brussels are amazing as a side dish, but you can also toss them in roasted pastas and grain bowls!
- 1 pound brussels sprouts, stems removed and cut in half
- 3 tablespoons unsalted butter, melted
- ½ to 1 teaspoon freshly cracked black pepper
- ⅓ cup freshly grated pecorino cheese, plus extra for sprinkling
Preheat the oven to 425 degrees F.
Place the brussels on a baking sheet. Pour the butter over top, then toss the brussels well so all of them are covered. Sprinkle with the black pepper and toss. Cover with the pecorino cheese, tossing again.
Roast for 15 to 20 minutes, until the brussels are slightly golden and the cheese is crisp on the baking sheet. Lift the brussels and crisped cheese off the sheet and onto a place. Top with additional pecorino and serve!
Note: pecorino is super salty so I do not use salt in this recipe. If you feel that you need it, add a sprinkle of salt when roasting!
Most incredible plate of my life.