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!
WHAT.
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!
Best ever lemon roasted chicken.
Brown sugar butter roasted chicken.
Pomegranate braised short ribs.
Herb butter roasted beef tenderloin.
Cauliflower schnitzel sandwiches.
Cacio e Pepe Brussels
Ingredients
- 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
Instructions
- 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!
Did you make this recipe?
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I appreciate you so much!
Most incredible plate of my life.
19 Comments on “Side Dish Sundays: Cacio e Pepe Brussels Sprouts.”
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Another really great recipe for sprouts – yay! Would eat this veggie everyday.
Yum! Putting these on my Thanksgiving menu! Funny story- my 8 year old apparently loves roasted brussel sprouts. Last time I made them he looked at his plate and said, “yes!” Lol
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In the ingredients you meant to say 3 tablespoons unsalted butter, melted, right? These look ah-mazing!
I am always excited for your brussel sprout recipes. (As a child I never pictured myself ever saying that).
Between the au gratin brussel sprouts that is now a staple at my Thanksgiving table, I can now add this to the list. Thanks!
I think brussels need all the help you can give them and this a nice twist on a kinda similar crispy brussels recipe that I’ve used before, I prefer this version so thank you!
These are so incredible!!!!
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I just made these tonight and I had to let you know that they are amazing! AND! They’re Keto friendly! I’m so stoked right now! I’ve been looking for a new veggie side dish to add to my rotation. These are fantastic!
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I’ve made these a number of times now and they never disappoint. The last time I made them, I had extra crimini mushrooms to use up, so threw those in with the sprouts. OMG! Even my husband agreed they were a great addition, so I’m making them that way from now on. Thanks for another winner! :)
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Michelle I could eat the Brussel sprouts everyday ! Love love love the flavor & the crispy cheese ! Thank you for another fabulous recipe!!! Also I enjoy seeing the pictures of the kids & the puppies too !!!
Oh.My.Goodness.
I was dubious. I have roasted brussel sprouts tons of times. I almost always like them. When I saw this post and showed it to my husband he insisted that I make them. I thought – how much better than regular roasted brussel sprouts can they be? I mean, roasted Brussels are good but not blow-my-mind good. So I made them tonight. I’ve not used butter in my sprouts before when roasting and I’ve not used pecorino cheese (I actually used a pecorino, parm, Romano mix from Trader Joe’s.). Big deal. I throw them in the oven and 25 minutes later – my mind was BLOWN! I was not prepared for HOW GOOD those beautiful brussel sprouts would be! Make these. Don’t hesitate. DO IT! SO.VERY.GOOD.
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