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Cacio e Pepe Brussels Sprouts

4.80 from 35 votes

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.

Prep Time: 10

Cook Time: 15

Total Time: 25

Yield: 6 servings

Course: Dinner, Side Dish

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.

Video

Notes

You can carefully shave your own Brussels sprouts using a mandoline, but buying them already prepped is a major time-saver.

Nutrition

Serving: 1/2 cup, Calories: 204kcal, Carbohydrates: 8g, Protein: 12g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 16.5mg, Sodium: 591.5mg, Fiber: 3.5g, Sugar: 2g

- WW Points: 6

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