How To Make Cacio e Pepe Brussels Sprouts
This take on the classic cheese & pepper Italian pasta, cacio e pepe, takes out the pasta & substitutes it with Brussels sprouts as a low-carb alternative.
Serves:
Ingredients
- 2tbspextra-virgin olive oil
- 1½tspfreshly ground pepper
- crushed red pepper flakes
- 14ozbrussels sprouts,shredded
- 1tspkosher salt
- 1¼cupsparmesan cheese,freshly grated, plus more for serving
- 1lemon,zested
- ⅓cuphazelnuts,or pecans, toasted and roughly chopped
Instructions
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In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together for about 30 seconds to 1 minute, until toasted
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Add the Brussels sprouts and cook, without stirring, for about 2 minutes or until they begin to soften.
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Season with the salt, and cook for about 2 minutes or until the Brussels sprouts just begin to char.
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Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
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Serve warm, topped with more fresh Parmesan, if desired.
Nutrition
- Calories: 241.39kcal
- Fat: 17.31g
- Saturated Fat: 6.09g
- Monounsaturated Fat: 9.06g
- Polyunsaturated Fat: 1.36g
- Carbohydrates: 9.53g
- Fiber: 3.70g
- Sugar: 2.27g
- Protein: 14.61g
- Cholesterol: 21.07mg
- Sodium: 443.26mg
- Calcium: 408.91mg
- Potassium: 359.84mg
- Iron: 1.69mg
- Vitamin A: 89.63µg
- Vitamin C: 61.82mg
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