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Cacio e Pepe Brussels

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.
4.97 from 31 votes
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  • 1 pound brussels sprouts, stems removed and cut in half
  • 3 tablespoons unsalted butter, melted
  • ½ to 1 teaspoon freshly cracked black pepper
  • 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!

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