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.
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
Add the Brussels sprouts and cook, without stirring, for about 2 minutes or until they begin to soften.
Season with the salt, and cook for about 2 minutes or until the Brussels sprouts just begin to char.
Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
Serve warm, topped with more fresh Parmesan, if desired.
- 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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