Cacio e Pepe Brussels Sprouts
A low-carb take on the Italian classic, substituting shredded Brussels sprouts for pasta, tossed with cheese and freshly ground black pepper.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1.5 teaspoons freshly ground black pepper
- to taste crushed red pepper flakes optional
- 14 ounces shredded Brussels sprouts see note
- 1 teaspoon kosher salt
- 1.25 cups freshly grated Parmesan cheese plus more for serving
- 1 zest lemon zest of 1 lemon
- 0.33 cup toasted hazelnuts or pecans roughly chopped
Instructions
Preparation Steps
- In a large skillet over medium heat, cook the olive oil, black pepper, and crushed red pepper flakes together until toasted, about 30 seconds to 1 minute.
- Add the shredded Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
- Season with kosher salt and cook until the Brussels sprouts just begin to char, about 2 more minutes.
- Remove the skillet from the heat and add the Parmesan cheese, lemon zest, and toasted hazelnuts or pecans.
- Serve warm, topped with more fresh Parmesan if desired.
Notes
This recipe is great as a side dish or a light main. For a nut-free option, omit the hazelnuts or pecans.