Cacio e Pepe Brussels Sprouts
Ingredients
-
2
tablespoons
extra-virgin olive oil
-
1½
teaspoons
freshly ground pepper
-
to taste
crushed red pepper flakes
-
14
ounces
shredded Brussels sprouts
-
1
teaspoon
kosher salt
-
1¼
cups
freshly grated Parmesan cheese
-
1
lemon
zest of
-
⅓
cup
toasted hazelnuts or pecans, roughly chopped
Instructions
- Heat olive oil, pepper, and red pepper flakes in a skillet over medium heat for 30 seconds to 1 minute.
- Add shredded Brussels sprouts and cook without stirring for about 2 minutes until they start to soften.
- Season with salt and continue cooking until the Brussels sprouts begin to char, about 2 more minutes.
- Remove from heat and stir in Parmesan, lemon zest, and chopped nuts.
- Serve warm, topped with additional Parmesan if desired.
Nutrition Facts (estimated)
Servings
6
Calories
204
Total fat
15g
Total carbohydrates
8g
Total protein
12g
Sodium
591.5mg
Cholesterol
16.5mg
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