Cacio e Pepe Brussels Sprouts
Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.
Foto: Skinnytaste
Ingredients
6 servings
- 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
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In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.
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Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
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Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
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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 Facts (per serving)
Macronutrients
Calories20410% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Skinnytaste
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