Newest obsession of life: cacio e pepe Brussels sprouts!
Seriously — these might be the best Brussels sprouts I’ve ever had.
They’re embarrassingly simple yet packed with flavor: salty, crisp, and bright with lots of black pepper. If you love charred vegetables and cheese, you’ll adore these. Cacio e pepe is the perfect concept for transforming Brussels into something addictive.
Years ago I shared a stovetop salt-and-pepper Brussels recipe that’s quick and crisp. The flavor was great, but roasting these with butter, pecorino, and lots of cracked black pepper takes them to another level. I use melted unsalted butter instead of olive oil so the butter browns slightly in the oven, adding a deeper, nutty flavor that pairs beautifully with the tangy, salty pecorino.
The trick is to be generous with the pecorino so it melts and crisps on the sheet pan, then add another sprinkle right after they come out of the oven. Finish with an extra crack or two of pepper and prepare to devour the whole pan.
Everyone I make these for loves them — they’re irresistible.
Pecorino is my first choice for this recipe because it’s a little sharper and saltier than Parmesan, but good-quality Parmesan works if that’s what you have. Be bold with the cheese — a heavy-handed shake before roasting helps form those crisp, golden bits everyone fights over.
What we love to eat with cacio e pepe Brussels:
These make a fantastic side, but they also work great tossed with roasted pasta or in grain bowls.
Hot honey pretzel chicken.
Best ever lemon roasted chicken.
Applewood smoked turkey.
Brown sugar butter roasted chicken.
Maple BBQ salmon.
Hot honey roasted salmon.
Pomegranate braised short ribs.
Herb butter roasted beef tenderloin.
Cauliflower schnitzel sandwiches.
Homemade cauliflower gnocchi.
Cacio e Pepe Brussels
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Ingredients
- 1 pound brussels sprouts, stems removed and cut in half
- 3 tablespoons unsalted butter, melted
- ½ to 1 teaspoon freshly cracked black pepper
- ⅓ cup freshly grated pecorino cheese, plus extra for sprinkling
Instructions
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Preheat the oven to 425°F (220°C).
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Arrange the halved Brussels on a baking sheet. Pour the melted butter over them and toss to coat. Add the cracked black pepper and toss again. Sprinkle evenly with the grated pecorino, tossing so the cheese adheres.
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Roast for 15 to 20 minutes, until the sprouts are golden and the cheese is crisp on the sheet. Transfer the Brussels and the crisped cheese to a serving plate, top with additional pecorino and more cracked pepper, and serve.
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Note: pecorino is quite salty, so extra salt usually isn’t necessary. If you prefer, add a light sprinkle of salt before roasting.
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Most incredible plate of my life.