Cacio e Pepe Brussels Sprouts

Name: Cacio e Pepe Brussels Sprouts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 porsi
Cuisine: Indonesian
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)

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

⏱ 25 menit 🔨 Persiapan 10mnt 🔥 Masak 15mnt 📊 Sedang 🍽 6 porsi 👁 41

Bahan-bahan

6 porsi

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)

Langkah-langkah

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.