If anyone at your table still says they do not like brussels sprouts, these cacio e pepe brussels sprouts are how you win them over. The sprouts roast in a hot oven until the edges are deeply browned and crispy, then get tossed in butter loaded with toasted cracked black pepper and a snowy pile of Pecorino Romano and Parmesan. It is everything people love about the classic Roman pasta, in side dish form.
In this post I will cover why the method works, the ingredients, step-by-step directions, how to get the crispiest sprouts, tasty variations, common mistakes, how to fit them into your Thanksgiving oven schedule and how to store and reheat leftovers. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.
Why These Cacio e Pepe Brussels Sprouts Work
Cacio e pepe means cheese and pepper, and that simple pairing is the whole idea here. Brussels sprouts have a nutty, slightly bitter flavor that loves salty cheese and the floral heat of freshly cracked pepper.
- High heat roasting. At 425°F (220°C), the cut sides caramelize and turn sweet while the outer leaves crisp like chips.
- Cut side down. Placing the halves flat on the pan gives maximum contact and the best browning.
- Toasted pepper butter. Warming coarsely cracked pepper in butter for a minute blooms its aroma and spreads it over every sprout.
- Two cheeses. Sharp, salty Pecorino brings the classic cacio e pepe bite, and Parmesan adds nutty depth.
- Cheese on hot sprouts. Tossing the cheese with the sprouts straight from the oven melts it just enough to cling.
The result is crispy, buttery, peppery and cheesy all at once, with enough personality to stand up to turkey, roast chicken or steak.
Ingredients You Will Need
- Brussels sprouts: 1 1/2 pounds (680 g). Look for firm, bright green sprouts of similar size so they cook evenly.
- Olive oil: 3 tablespoons for roasting. It helps the sprouts brown without burning.
- Kosher salt: Go a little lighter than usual, since the cheeses are salty.
- Unsalted butter: 2 tablespoons for the pepper butter.
- Whole black peppercorns: 1 1/2 teaspoons, coarsely cracked. Pre-ground pepper does not have the same punch.
- Pecorino Romano: 1/2 cup (about 40 g) finely grated.
- Parmesan: 1/4 cup (about 20 g) finely grated.
- Lemon: Optional zest and a small squeeze of juice to brighten everything.
Grate the cheese yourself with a Microplane if you can. Pre-shredded cheese is coated to prevent clumping, so it does not melt as smoothly or cling as well to the sprouts.
How to Make Cacio e Pepe Brussels Sprouts
Everything happens on one sheet pan and in one small skillet, and most of the time is hands-off roasting.
- Heat the oven. Set a rack in the lower third of the oven and preheat to 425°F (220°C).
- Prep the sprouts. Trim the dry stem ends, pull off any yellow outer leaves and cut each sprout in half lengthwise. Quarter any very large ones.
- Season. Toss the sprouts on a large rimmed baking sheet with the olive oil and 1/2 teaspoon kosher salt. Turn them cut side down and spread them out so they are not touching.
- Roast. Roast for 20 to 25 minutes, without stirring, until the cut sides are deep golden brown and a knife slides easily into the centers.
- Toast the pepper. While the sprouts roast, melt the butter in a small skillet over medium-low heat. Add the cracked pepper and cook for 1 minute, until fragrant.
- Toss with cheese. Scrape the hot sprouts into a large bowl. Pour over the pepper butter, add most of the Pecorino and Parmesan, and toss until coated.
- Finish. Transfer to a serving dish and top with the remaining cheese, a little lemon zest and an extra crack of pepper. Serve hot.
Taste one sprout before you add any extra salt. Between the Pecorino and the Parmesan, they are usually perfectly seasoned.
Tips for the Crispiest Roasted Brussels Sprouts
- Dry them well. Wet sprouts steam instead of roast, so pat them dry after rinsing.
- Do not crowd the pan. Use two sheet pans if needed. Crowded sprouts turn soft and pale.
- Keep the loose leaves. The leaves that fall off while trimming roast into crispy little chips. Scatter them on the pan.
- Resist stirring. Leaving the sprouts alone lets the cut sides develop a deep crust.
- Preheat the pan. For even better browning, slide the empty sheet pan into the oven while it heats, then carefully add the oiled sprouts.
These sprouts pair beautifully with a holiday plate of juicy crockpot turkey breast and a spoonful of bright homemade cranberry sauce. On weeknights, try them with my garlic butter chicken thighs. You can find more vegetable sides in my side dish recipe collection.
How to Choose and Trim Brussels Sprouts
Good roasted brussels sprouts start at the store. Choose sprouts that feel heavy and firm when you squeeze them, with tight, bright green leaves. Skip any that look yellow, puffy or have black spots, and avoid sprouts that smell strongly of cabbage, which is a sign they are past their best.
Try to buy sprouts that are roughly the same size, about 1 to 1 1/2 inches across. Small ones can be halved, and large ones should be quartered so every piece cooks in the same amount of time. If you find sprouts still on the stalk at a farmers market in late fall, grab them. They are often the sweetest of the season.
To trim, slice off just a thin layer of the dry stem end. If you cut too much, the leaves fall apart. Peel away any damaged outer leaves, rinse the sprouts in a colander and dry them well on a kitchen towel before halving. Store untrimmed sprouts in a bag in the crisper drawer and use them within 4 or 5 days.
Easy Variations
- Bacon: Add 4 slices of chopped cooked bacon when tossing with the cheese.
- Garlic: Add 2 minced garlic cloves to the pepper butter for the last 30 seconds.
- Breadcrumbs: Toast 1/3 cup panko in the pepper butter and sprinkle on top for extra crunch.
- Balsamic drizzle: Finish with a light drizzle of thick balsamic glaze for a sweet contrast.
- Shaved and pan fried: Thinly slice the sprouts and sauté them in a skillet until browned, then toss with the pepper butter and cheese.
- Mixed vegetables: Use half brussels sprouts and half broccoli or cauliflower florets.
Whatever you add, keep the base of crispy roasted sprouts, toasted pepper and salty hard cheese. That trio is what makes the dish taste like cacio e pepe.
Common Mistakes and How to Fix Them
Roasted brussels sprouts are easy, but a few missteps can lead to soggy or bitter results.
| Problem | Likely cause | How to fix it |
|---|---|---|
| Soggy, pale sprouts | Crowded pan or oven not hot enough | Spread sprouts out, use two pans and roast at 425°F |
| Burnt outside, raw inside | Sprouts too large or rack too close to heat | Quarter big sprouts and roast on a lower rack |
| Cheese clumps | Pre-shredded cheese or sprouts too cool | Grate cheese finely and toss while sprouts are hot |
| Too salty | Salted heavily before adding cheese | Use less salt on the pan and add a squeeze of lemon |
| Bitter taste | Undercooked or old sprouts | Roast until deeply browned and buy firm, bright sprouts |
What to Serve with Cacio e Pepe Brussels Sprouts
These sprouts are rich and savory, so they shine next to simple roasted meats. Serve them with roast turkey, herb-roasted chicken, pork tenderloin, glazed ham or a pan-seared steak. They also round out a vegetarian holiday plate with mashed potatoes, stuffing and a creamy casserole.
For an easy weeknight dinner, pile them over a bowl of buttered orzo or creamy polenta and top with a fried egg. Leftovers are delicious chopped and folded into pasta with a splash of pasta water and a little more Pecorino, which is a fun nod to the dish that inspired them.
Thanksgiving Make Ahead Plan, Storage and Reheating
Oven space is precious on Thanksgiving, Thursday November 26. The good news is that these sprouts roast fast and can go in while the turkey rests, which it should for at least 30 minutes before carving.
Trim and halve the sprouts up to 2 days ahead and keep them in a zip-top bag in the fridge. Grate the cheese and crack the pepper the day before. When the turkey comes out, crank the oven to 425°F, roast the sprouts and make the pepper butter. They will be ready right as the turkey is carved.
If your oven is busy with casseroles at a lower temperature, roast the sprouts at 400°F (200°C) for 25 to 30 minutes instead. They will still brown nicely.
A little planning means this side never adds stress to the big day. Everything except the roasting and tossing can be done earlier in the week, so the final steps take about half an hour.
Leftover cacio e pepe brussels sprouts keep in an airtight container in the refrigerator for 3 to 4 days. Refrigerate them within 2 hours of serving. The FDA has helpful guidance on selecting and serving produce safely, including washing vegetables before cooking.
To reheat and bring back some crispness, spread the sprouts on a sheet pan and warm them at 400°F (200°C) for 6 to 8 minutes, or air fry at 375°F (190°C) for 4 to 5 minutes. The microwave works but makes them soft. Add a fresh sprinkle of cheese after reheating. I do not recommend freezing cooked sprouts, as they turn mushy.
Frequently Asked Questions
What does cacio e pepe mean?
It is Italian for cheese and pepper, the name of a classic Roman pasta made with Pecorino Romano and black pepper.
Can I use frozen brussels sprouts?
Fresh sprouts crisp much better. Frozen ones can be roasted from frozen at 425°F but will be softer and less browned.
Can I use only Parmesan?
Yes. The flavor will be milder and nuttier. Pecorino gives the sharper, saltier taste of true cacio e pepe.
How do I keep roasted brussels sprouts from being bitter?
Buy firm, bright sprouts and roast them until deeply caramelized. Browning brings out their natural sweetness.
Can I make them ahead?
Prep the sprouts, cheese and pepper ahead, but roast right before serving for the crispiest texture.
Ready to cook? Here is the full printable cacio e pepe brussels sprouts recipe with exact measurements and estimated nutrition.
Cacio e Pepe Brussels Sprouts
Ingredients
Method
- Preheat the oven to 425°F (220°C) with a rack in the lower third.
- Toss the halved sprouts with olive oil and salt on a large rimmed baking sheet. Arrange cut side down in a single layer.
- Roast for 20 to 25 minutes without stirring, until deeply browned and tender in the center.
- Meanwhile, melt the butter in a small skillet over medium-low heat. Add the cracked pepper and cook for 1 minute until fragrant.
- Transfer the hot sprouts to a large bowl. Add the pepper butter and most of the Pecorino and Parmesan and toss to coat.
- Serve topped with the remaining cheese, lemon zest and an extra crack of pepper.
Notes
I hope these crispy, cheesy sprouts convert every skeptic at your table. If you make them, please leave a comment and a star rating below and tell me what you served them with. Happy cooking, friends!
Free email bonus
30-Minute Meals
Loved this recipe? Get my collection of fast, family-favorite dinners, plus new seasonal recipes straight to your inbox.