Cacio e Pepe Brussels
User Reviews
5
Cacio e Pepe Brussels
Description
Cacio e Pepe Brussels combines halved Brussels sprouts with butter, black pepper, and pecorino cheese, then roasts them until golden and crisp. The butter ensures even coating, while the freshly cracked black pepper adds a gentle heat and aroma. As the pecorino crisps in the oven, it forms a savory crust on the sprouts and the baking sheet, adding depth of flavor.
The result is a dish with a pleasing mix of tender and crispy textures alongside a salty, peppery finish. This recipe avoids additional salt because pecorino is naturally salty, but a light sprinkle can be added if desired.
Serve this dish as a side to grilled meats or roasted chicken, or include it in a vegetable-focused meal. Its straightforward method and strong flavors make it a reliable choice for incorporating Brussels sprouts in a flavorful way.
Ingredients
- 1 pound Brussels sprouts stems removed and cut in half
- 3 tablespoons unsalted butter melted
- ½ to 1 teaspoon black pepper freshly cracked
- ⅓ cup pecorino cheese plus extra for sprinkling, freshly grated
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!
User Reviews
Overall Rating
5
You'll Also Love
