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A skillet of crispy cacio e pepe brussels sprouts covered in grated Pecorino and cracked black pepper

Cacio e Pepe Brussels Sprouts

Crispy roasted brussels sprouts tossed in toasted black pepper butter with Pecorino Romano and Parmesan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Italian-inspired
Calories: 165
Ingredients Method Notes

Ingredients
  

Roasted sprouts
  • 1 1/2 pounds brussels sprouts trimmed and halved (680 g)
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
Pepper butter and cheese
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons whole black peppercorns coarsely cracked
  • 1/2 cup Pecorino Romano finely grated (40 g)
  • 1/4 cup Parmesan finely grated (20 g)
  • 1 lemon zest and a small squeeze of juice, optional

Method
 

Roast
  1. Preheat the oven to 425°F (220°C) with a rack in the lower third.
  2. Toss the halved sprouts with olive oil and salt on a large rimmed baking sheet. Arrange cut side down in a single layer.
  3. Roast for 20 to 25 minutes without stirring, until deeply browned and tender in the center.
Finish
  1. Meanwhile, melt the butter in a small skillet over medium-low heat. Add the cracked pepper and cook for 1 minute until fragrant.
  2. Transfer the hot sprouts to a large bowl. Add the pepper butter and most of the Pecorino and Parmesan and toss to coat.
  3. Serve topped with the remaining cheese, lemon zest and an extra crack of pepper.

Notes

Make ahead: Trim and halve the sprouts up to 2 days ahead. Roast just before serving.
Reheat: Warm leftovers at 400°F for 6 to 8 minutes to re-crisp.
Nutrition is an estimate per serving.