Cacio e Pepe Brussels Sprouts
Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish. In this lighter version, the pasta is swapped with shredded sprouts and tossed with a generous amount of grated cheese, black pepper, lemon, and even some toasted nuts for a nice little crunch.
This recipe is slightly adapted from Tieghan’s new cookbook, Half Baked Harvest Super Simple (affil link). Her cookbook is filled with the most gorgeous photos and mouthwatering recipes! This recipe called out to me because I love using shredded Brussels sprouts as a pasta swap with meat sauce, so I knew this would be good! Tieghan says this dish is also for the cheese lover who wants to love Brussels sprouts, but doesn’t . . . yet! To save time, buying pre-shredded Brussels sprouts makes this dish come together in minutes. It’s a great side, or you can serve it as a main, alongside a fried egg. Mmmm!
How To Make
More Brussels Sprouts Recipes You Will Love:
Roasted Brussels Sprouts and Butternut Squash Shredded Brussels Sprouts with Pancetta Roasted Brussels Sprouts and Shallots with Balsamic Glaze Roasted Brussels Sprouts and Cauliflower Soup Brussels Sprouts and Sausage Parsnip Spiralized Pasta
