Cacio e Pepe Brussels Sprouts

Name: Cacio e Pepe Brussels Sprouts
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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Level: Easy

Total: 30 min
Active: 15 min

Yield: 4 to 6 servings

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

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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

Directions

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.