Cacio e Pepe Brussels Sprouts

Name: Cacio e Pepe Brussels Sprouts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 tbsp extra-virgin olive oil; 1½ tsp freshly ground pepper; Crushed red pepper flakes; 14 oz shredded Brussels sprouts (see Note); 1 tsp 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)

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

⏱ 25 min 🔨 Prep 10min 🔥 Cook 15min 📊 Medium 🍽 6 servings 👁 7

Ingredients

6 servings

2 tbsp extra-virgin olive oil
1½ tsp freshly ground pepper
Crushed red pepper flakes
14 oz shredded Brussels sprouts (see Note)
1 tsp 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.

Nutrition per serving

204kcal

💰 Cost Estimate

Total Ingredients
$7054.00

Per Serving
$1176.00/serving

🏠 Savings
~$14108.00 vs buying!

📋 Price Breakdown (75% ingredients detected)

Ingredient	Amount	Subtotal
extra-virgin olive oil	2 tbsp	$42.00
freshly ground pepper	1.5 tsp	$33.00
Crushed red pepper flakes	-	-
shredded Brussels sprouts	14 oz	$1029.00
kosher salt	1 tsp	$2.00
freshly grated Parmesan cheese	0.25 cups	$66.00
Zest of 1 lemon	1 l	$5882.00
toasted hazelnuts or pecans	0.3333333333333333 cup	-