Cacio E Pepe Brussels Sprouts Recipes

CACIO E PEPE BRUSSELS SPROUTS

Cacio e Pepe Brussels Sprouts image

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

Provided by Gina

Time 25m

Number Of Ingredients 8

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)

Steps:

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 Facts : ServingSize 1 /2 cup, Calories 204 kcal, Carbohydrate 8 g, Protein 12 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 16.5 mg, Sodium 591.5 mg, Fiber 3.5 g, Sugar 2 g

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