This is a take on classic cacio e pepe, but we’re swapping pasta out for Brussels sprouts. The Brussels sprouts are thinly sliced and roasted until they’re soft, then mixed with a delicious combination of crunchy toasted almonds, pepper and Pecorino Romano.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound Brussels sprouts, shredded
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/3 cup sliced almonds
- 2 cloves garlic, peeled and grated
- 1/2 cup freshly grated Pecorino Romano, plus more for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Add the shredded Brussels sprouts to a rimmed baking dish. Add the olive oil and season with salt and pepper. Toss to combine. Transfer to the oven and roast until the sprouts are softened and bright green, 13 to 15 minutes.
- Melt the butter in a nonstick skillet over medium-high heat. Add the sliced almonds and 1 teaspoon pepper. Cook, stirring frequently, until the nuts begin to toast, about 3 minutes. Add the garlic and cook until evenly incorporated and fragrant, 30 seconds to 1 minute.
- Add the almond mixture to the skillet with the cooked Brussels sprouts and stir to combine. Add the Pecorino Romano and stir together. Transfer the Brussels sprouts to a serving bowl and top with extra Pecorino Romano and a sprinkle of pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 201 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 22 mg |
| Sodium | 243 mg |
Reviews
Made this, so loved it, and will be making again. I did make without nuts. Still very yummy
I just made this for the second time. It’s so easy! Both times it turned out great. This time though, I didn’t have almonds so I used walnuts instead and I might have loved it even more!
Why does this say 10 reviews?
This is outstanding and easy to put together. Next time I will try using half the oil and butter, just to make it healthier. It was a little on the heavy side, but was absolutely delicious.