4.8 from 102 votes
Cacio e Pepe Brussels Sprouts
Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 204 kcal
Course:
Side Dish , Dinner
Cuisine:
Italian
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons freshly ground pepper
- crushed red pepper flakes
- 14 ounces shredded brussels sprouts (see Note)
- 1 teaspoon kosher salt
- 1 1/4 cups freshly grated Parmesan cheese (plus more for serving)
- Zest of 1 lemon
- 1/3 cup toasted hazelnuts or pecans (roughly chopped)
Instructions
- In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.
- Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
- Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
- Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
- Serve warm, topped with more fresh Parmesan, if desired.
Cup of Yum
Notes
- You can carefully shave your own Brussels sprouts using a mandoline, but buying them already prepped is a major time-saver.
Nutrition Information
Serving
1/2 cup
Calories
204kcal
(10%)
Carbohydrates
8g
(3%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
16.5mg
(6%)
Sodium
591.5mg
(25%)
Fiber
3.5g
(14%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 204
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 204kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16.5mg | 6% |
| Sodium | 591.5mg | 25% |
| Fiber | 3.5g | 14% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.