Cacio e Pepe Brussels Sprouts 2019


Pepe Brussels Sprouts

Cacio e Pepe Brussels Sprouts 2019. Oh, cacio e Pepe, we adore you. The simple combo of black pepper and cheese instantly elevates not only pasta but also pretty much every veggie (we’re looking at you, cauliflower).

So we’re giving one of our favourite foods the cheesy-peppery treatment…and the results are glorious. Go ahead, dig into this cacio e Pepe brussels sprouts with abandon.

Cacio e Pepe Brussels Sprouts 2019

INGREDIENTS for Cacio e Pepe Brussels Sprouts 2019

  • 1½ pounds brussels sprouts, trimmed and halved
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • ¾ cup finely grated Pecorino Romano or Parmesan cheese, divided
  • Kosher salt and freshly ground black pepper


1. Preheat the oven to 375°F. On a baking sheet, toss together the brussels sprouts, butter, olive oil and ½ cup of the cheese; season with salt and pepper. Spread out in an even layer.

2. Roast the brussels sprouts until tender and lightly golden, 17 to 20 minutes.

3. Top the brussels sprouts with the remaining ¼ cup cheese and more pepper, to taste.


  • 141 calories
  • 10g fat
  • 8g carbs
  • 7g protein
  • 2g sugars

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Cacio e Pepe Brussels Sprouts 2019


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